What would
you cook if you only have 15 minutes? When I’m short on time at cooking, udon
noodles is always my best choice, I love to turn my leftover curry into curry
udon, but making it straight away with Japanese curry roux is also quick and
easy. I usually add prawns but today I would like to make a pleasant change
with crayfish tails to have extra flavour. Easy recipe here:
Ingredients
(serving 2)
-2-3 blocks
of Japanese curry cubes.
-2 packs of
udon noodles.
-100g cooked
crayfish tails from Waitrose
-2 cups of
dashi stock. (You can adjust the amount of stock to determine the consistency
of curry soup.)
-A handful
chopped spring onions to garnish.
Method
-Cook udon
noodles in boiling water for 1-2 minutes, drain well and set aside.
-Bring
dashi stock to boil in a saucepan.
-Turn the
heat off and add curry cubes in, gently stir until completed melted.
-Turn on
the heat again, add udon noodles and crayfish tails in, mix well with curry
soup and cook over low heat for a further 1 minute. (add more stock if you
think the soup is too thick.)
-Top with
spring onions and serve hot immediately.
咖哩真的是一個可以充滿變化的食材，而且不管是配飯、配麵、配烤餅都很百搭，尤其是遇到等不及煮飯的時候，直接快煮一鍋高湯然後丟入咖哩塊，最後再跟烏龍麵以及其他燙熟的配料拌一拌，熱騰騰的咖哩湯麵就能快速上桌。
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