Thursday, September 27, 2012

Curried Udon Noodle Stir Fry

Well. I haven't posted on this blog for almost 2 whole years.

But that's not because I've given up on the project. Vegetarian cooking is the norm in our household, and vegan cooking is normal enough to be unremarkable.

But I have, as I think I may have remarked before, kind of given up on this cookbook. I'm totally on board with the general idea on the Veganomicon. But the technique just kills me sometimes.

This is all a long intro to saying that my beloved instructed me that I can make huge curried udon noodle stir fry any time. But that's only because I only barely followed the recipe.

But: do this recipe. Just follow the modifications I suggest.

1) I didn't have any udon around so I used some wide rice noodles.
2) I didn't have any curry powder. So I mixed cumin, coriander, turmeric, cinnamon, cayenne, and black pepper. Plus some salt. Because this cookbook always forgets salt.
3) I didn't have any vegetable stock, so I used water.
4) I didn't have seitan, so I used tofu.

Here's where things get major. The stir fry method is a mess. Do it this way:
1) Get a wide pan or wok (I used a wok) HOT, add oil. Add the onion cook till it's slightly soft and definitely a bit brown, some with a bit of char. Add he ginger, stir. Remove.
2) Add a bit more oil. Fry the bell pepper and hot pepper till crisp-tender. Remove.
3) add a bit more oil. Fry the broccoli till parts of it are but brown. Add 1/2 cup water. Stir in the steam till the broccoli is bright green and crisp-tender. Remove.
4) Add a bit more oil. Fry tofu cubes with a bit of salt till slightly golden. Remove.
5) Add a bit more oil. Add the cooked noodles and 3 T soy sauce. Stir til the noodles start to brown a bit. The. Add all the vegetables and tofu, the sauce, 1/4 cup water and 1/4 cup mirin. Stir till everything is hot and the sauce is thick, 1 minute tops.
6) serve topped with chopped green onions.

This was awesome. Make it. But the existing recipe will end up steaming most of your ingredients and muting the texture. Do it my way.
The mise en place

I didn't have any udon. I used half a package of these.
This is what the roux for the sauce looks like when the flour is ready for you to add the spices.
The finished sauce.
Stir fry the vegetables separately
Brown the broccoli just a bit, then add some water to steam it briefly. This will tenderize it just a bit, but leave it crisp.
Frying the noodles with soy sauce.
The finished product.

1 comment:

James said...

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