Curry Udon Noodles with Crayfish Tails in 15 minutes 咖哩小龍蝦烏龍麵(快速版)

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。

Butter Chicken 奶油雞咖哩

Speaking of curry, I always eat or cook Japanese one as Japanese curry is what I used to have since I grew up, therefore I used curry cubes quite often at cooking rather than curry powder. However when Bang Curry kindly sent me their two 100% natural spice kits, I was very excited to try it out as I never ever thought about using curry powder like this before. After searching a couple of recipes, I decided to go for Butter Chicken with their Naga Bang spice. The result was great, it’s full of aromatic spices and flavour. Noted this chilli spice is vegan but also works quite well with meat for sure. Adapted from Masa's recipe, here’s how I made this Butter Chicken:

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐦𝐚𝐫𝐢𝐧𝐚𝐝𝐞

-2 boneless skin-on chicken thighs, chop into bite-sized pieces.

-100g natural yogurt.

-1 tbsp Naga Bang spice. (Gifted product from Bang Curry)

Mix above together in a medium bowl, cover and chill in the fridge for 1 hour.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐜𝐮𝐫𝐫𝐲

-25g unsalted butter.

-1 tbsp minced ginger.

-1 tbsp minced garlic.

-2 tbsp Naga Bang spice.

-2 tbsp sun-dried tomato tapenade.

-1 cup water.

-1 tsp soy sauce.

-A handful of coriander, finely chopped.

𝐌𝐞𝐭𝐡𝐨𝐝

-Heat butter in a pan, add ginger and garlic, stir fry over medium low heat for 3 minutes.

-Add curry spice, stir fry until fragrant.

-Add tomato tapenade and water, stir well and cook for 5 minutes.

-Add marinated chicken (including any remaining marinade sauce in the bowl), let it cook for 5 minutes and simmer in low heat for a further 10 minutes.

-Add soy sauce to give it an umami taste.

-Sprinkle coriander and serve with rice.

前陣子收到Bang Curry寄來的兩份咖哩粉包，平常都是用慣日式咖哩塊的我，因為從沒用過咖哩粉所以還特別上網找相關食譜(但其實包裝上就有簡易的調理說明，直接粉加水就可以了)，最後是參考了MASA老師的食譜做了奶油雞肉咖哩，我使用的是帶有辣味的Naga Bang粉包，最後煮出來的風味相當濃郁，加上料理過程中加了優格跟蕃茄泥，所以呈現出的咖哩是很溫和的辣度；從沒嘗試過印度料理的我，現在也算收了一道印度咖哩食譜了。