A comforting Japanese curry udon recipe featuring sautéed vegetables, a rich curry sauce made with butter, flour, curry powder, and garam masala, all combined with fresh udon noodles and chicken broth. A vegan modification is also provided.
1. Bring a pot of salted water to a boil for the udon noodles.
2. In a separate pot over medium heat, sauté the ginger and garlic in 1 Tbsp butter for 1 min, then add the onions and sauté for 1 more min, then add the celery and sauté until all veggies are tender (~3 more min); remove the veggies from the pot and set aside.
3. Add 3 Tbsp more butter to the pot and along with the flour, curry powder, garam masala, and kosher salt; whisk to cook the flour and bloom the spices for 1 min, then slowly add the chicken broth 1/2 cup at a time, whisking to incorporate the liquid fully before adding more.
4. Once all the liquid is added, turn the heat up to medium high and continue whisking until the sauce bubbles and thickens (1-2 mins) then add the veggies back in; turn down the heat until the noodles are ready.
5. Boil noodles 1 min less than package directions, then drain and place in the pot with the curry sauce; mix the noodles with the sauce and cook for 1 min then garnish with scallions and enjoy!
