Veganomicon: The Ultimate Vegan Cookbook
Chapter 96 : pound fresh udon noodles or dried udon noodles Curry roux sauce: 2 tablespoons peanut o

pound fresh udon noodles or dried udon noodles Curry roux sauce: 2 tablespoons peanut oil

2 tablespoons all-purpose flour

1 teaspoons curry powder

teaspoon garam masala

cup vegetable broth

2 teaspoons sugar

Udon stir-fry: 2 tablespoons peanut oil

1 large yellow onion, sliced into thin strips

1 teaspoon grated fresh ginger

1 red bell pepper, seeded and sliced into thin strips

1 hot red chile pepper, sliced very thinly (optional)

2 Seitan Cutlets (page 132), panfried and sliced into thin strips

pound broccoli florets, sliced into bite-size chunks

cup vegetable broth

2-3 tablespoons soy sauce, preferably shoyu (j.a.panese soy sauce)

Use any curry powder you like, depending on your tolerance for heat. Even generic, grocery-store Indian or Jamaican curry powder works very nicely in this recipe.

You can use either dried or fresh udon noodles for any recipe calling for them. Dried noodles are sold packaged like spaghetti and can be prepared the same way. Cook the noodles according to the package directions till just tender and rinse in cold water. Keep them handy in a colander until ready to use. Give them a brief rinsing in cold water before adding to a soup or stir-fry. Fresh udon noodles are sold twisted in cute bundles. They require only a brief cooking time in boiling water (follow package directions), usually about 3 to 4 minutes. Use a pair of chopsticks to separate the bundles while they are cooking. Drain, rinse with cold water and store in that colander. Rinse in warm water to unstuck any noodles just before using.

PREPARE THE udon first: Cook the udon according to the package directions, about 5 minutes. Drain and rinse well with cold water.

In the meantime, prepare the curry roux sauce: Combine the flour and 2 tablespoons peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns to the color of rich caramel and smells toasty, about 10 minutes or less. Stir in curry powder and garam masala, and cook for another minute while stirring constantly. Switch to using a wire whisk, then pour in the vegetable broth in a steady stream. Whisk in the sugar and cook the roux, stirring constantly, until a thick sauce forms, about 2 minutes. Remove from the heat and set aside.

To prepare the stir-fry: Heat the 2 tablespoons of peanut oil in a large (at least 11-inch) nonstick skillet or a wok and cook the sliced onion for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent. Add the ginger, red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the broccoli and stir-fry for 4 to 5 minutes, until it turns bright green.

Return to the udon noodles-if they're sticking together, rinse briefly in warm water and drain. Add the udon to the stir-fried vegetables, sprinkle with soy sauce, and stir-fry for 2 to 3 minutes. It may help to use two large spatulas or extra-large chopsticks (the ones that come with some wok kits) while doing this.

Whisk cup of the vegetable broth into the curry roux sauce in the saucepan. Pour the sauce over the udon stir-fry and stir to coat everything completely with the sauce. Stir and cook for 2 to 3 minutes, until the sauce is simmering and the noodles are warm. Remove from the heat and serve.

UDON WITH s.h.i.+TAKE MUSHROOMS AND KALE IN MISO BROTH.

SERVES 4.

TIME: 35 MINUTES.

Super-simple ingredients result in super-flavorful returns. That sounds a little like a fortune cookie. This is a great weeknight meal that's healthy and hearty. Make it even heartier by adding sauteed seitan to each serving.

In this recipe, we use a strong, dark miso; if you are using a light, mellow miso, you may want to add another tablespoon or so.

See previous page (Curry Udon Stir-Fry recipe) for tips on using dried or fresh udon noodles.

pound fresh udon noodles or dried udon noodles

2 tablespoons vegetable oil

1 medium-size red onion, sliced into thin half-moons

4 ounces s.h.i.+take mushrooms, stems trimmed, sliced

3 cloves garlic, minced

2 teaspoons ginger, minced

2 tablespoons mirin (optional)

2 cups water

3 tablespoons miso (see tip)

4 cups chopped kale

2 teaspoons soy sauce, or to taste

BRING A pot of water to a boil. Cook the udon according to the package directions, about 10 minutes. When done, drain and rinse with cool water until ready to use.