Mushroom Curry Udon Bowl
Mushroom Curry Udon Bowl
25 minutes
Ingredients
- 3 3/4 oz Udon noodles
- 2 tablespoons Fustini's Sesame oil
- 2 tablespoons Fustini's Cilantro & Onion olive oil
- 4 oz cremini mushrooms, stems removed if desired, cut into 1/4-inch slices
- 1/4 teaspoon dried shiitake mushrooms
- 1 lime, quartered
- 1 teaspoon cilantro, stems removed, roughly chopped
- 1/2 cup yellow onion
- 1 teaspoon grated ginger
- 1/2 cup carrots
- 1 3/4 teaspoons sweetened yellow curry
- 1 1/2 teaspoon tapioca flour
- 2 vegetable stock concentrates
- 1 tablespoon Fustini's Coconut balsamic
- 5 oz coconut milk
- 1/2 teaspoon crushed red pepper flakes
Directions
- Bring a large pot of lightly salted water to a boil. Once boiling, stir in noodles and cook for 6-8 minutes, or until tender, stirring occasionally. Strain noodles and rinse with cold water. Return to the pot and drizzle with sesame oil.
- Finely chop dried shiitake mushrooms. Place shiitakes in a small bowl, cover with water and let soak for 5 minutes. Reserve soaking liquid.
- Heat olive oil in a large sauté, pan over medium-high heat. Add cremini mushrooms to the pan, and cook for 3-4 minutes until lightly browned, stirring occasionally. Add shiitakes, with liquid, onion, ginger, and carrots. Season with curry and salt. Cook for 2-3 minutes until fragrant.
- Add flour to the pan and stir to combine. Add stock, concentrates, coconut milk, juice from 2 lime wedges, balsamic, and preferred sweetener. Stir in 1 1/4 cups of water. Bring to a boil and reduce heat to medium. Simmer for 3-5 minutes, or until slightly thickened, stirring occasionally. Remove from heat.
- Add cooked noodles to the pan and stir to combine. Divide the mixture between bowls and garnish with cilantro, and crushed red pepper flakes and serve with remaining lime wedges.
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