You may have noticed that almost every recipe on this blog has included udon noodles.  I admit it.  I am in the middle of an udon eating marathon.  I’ll tell you why.  I found these pre-cooked udon noodles at Costco.  It takes 3 minutes to cook them, you can use them in soups and stir fries, and they are good.

Three minutes — it takes me that long to get the water boiling for the dried Italian pasta I usually use.  Anyway, so I had these noodles and I wanted to see what I could make with them.  I found this amazing blog — The Post Punk Kitchen — and on the blog they had a recipe for Broccoli Curry Udon.  I didn’t have broccoli; but, I thought that bok choy and mushroom would work well.

So, I gathered all my ingredients together.  I had noodles, bok choy, mushrooms, firm tofu, soy sauce, chicken broth(to make this vegan use vegetable broth), corn starch, light coconut milk, curry powder, ground ginger, ground cinnamon, and star anise.

First, I drained my tofu.  I sliced it and sprinkled salt and pepper on both sides.  Then I panfried it in a bit of vegetable oil until it was golden brown and removed it from the pan.

I put a little more vegetable oil in the pan and cooked some garlic in the pan until fragrant.  I put the heat onto high and quickly stir fried the bok choy and mushrooms.

At the same time, on another burner I added the chicken broth and a bit of corn starch to some curry powder, ground ginger, ground cinnamon, star anise, and soy sauce.  I let the sauce thicken for a bit and then added light coconut milk.

I put everything back in the pan and added the udon noodles.  I cooked it for about 3 minutes to heat up the udon noodles and to incorporate the sauce into the other ingredients.

I topped the whole thing with a bit of sliced fresh basil.  Delicious!  This is a great last minute meal because you can have all the staples in your pantry and refrigerator and then just add whatever vegetables and protein that you have available.  And, it is very quick and easy.

Bok Choy & Mushroom Curry Udon

adapted from The Post Punk Kitchen

Serves 2 (can easily be doubled)


6 slices of tofu

6 ounces cooked udon noodles

vegetable oil for sauteeing

2-3 baby bok choys, sliced in half

a handful of mushrooms, sliced

1 teaspoon minced fresh ginger (optional)

2 cloves of minced garlic

Big pinch red pepper flakes

1 cup chicken broth (or vegetable broth) with 1 teaspoon of corn starch

1 teaspoon of curry powder

1 pinch of ground ginger (optional)

1 pinch of cinnamon (optional)

1 star anise (optional)

1 tablespoon soy sauce

1/4 cup of light coconut milk

a bit of sliced fresh basil

1.  Heat a bit of vegetable oil in a non stick pan over medium high heat.  Cut the tofu into slices and dry on a paper towel.  Sprinkle salt on pepper on both sides.  Put tofu in pan and cook on each side for 3-4 minutes — until golden brown.  Take tofu out of pan.

2.  Add garlic, red pepper flakes, and ginger to pan with a bit more vegetable oil cook until fragrant about 30 seconds.  Turn heat to high.  Add bok choy and mushrooms.  Stir fry until wilted.  Remove from pan.

3.  In a sauce pan, add the chicken/vegetable broth and cornstarch, the curry powder, ground ginger, cinnamon, star anise, and soy sauce.  Cover pan and bring to a boil.  Let think a bit, for about 3 minutes.  Mix in coconut milk and turn off the heat.

4.  Put everything (tofu, veggies, sauce) back in the non stick pan with the noodles.  Turn heat up high. Mix around until noodles are heated and all ingredients are well mixed.  Garnish with basil.