Curried Udon Noodle Stir Fry

This was very good, a slightly adapted recipe from Veganomicon. The original recipe called for seitan (which I didn't have) or tofu (which I didn't feel like) and also called for broccoli and red pepper for the veg. I just wanted to use veg that I had in the house so used green beans and carrots. Personally I think these work better as I can't see red peppers going with this so much, although broccoli would. Anyway, you can use whatever you like, it's the base of noodles and a curry roux sauce that make it.

113g dry udon noodles
Curry Roux Sauce:
1 Tbsp peanut oil
1 Tbsp flour
3/4 tsp curry powder
1/4 tsp garam masala
1/4 cup vegetable broth
1 tsp sugar
Stir Fry:
1 Tbsp peanut oil
1/2 large onion, slice into thin halfmoons
1/2 tsp grated ginger
66g carrot, cut into matchsticks
113g green beans, cut into 1" size pieces (weigh after slicing)
1 red chili, deseeded and slice thin
2 Tbsp vegetable broth
1 Tbsp soy sauce

Cook the udon according to package instructions, drain and rinse in cold water and set aside. Prepare the roux: Combine the flour and peanut oil in a small saucepan. Cook over medium-low heat, stir constantly until the it browns and smells toasty, about 10 minutes or less. Stir in curry powder and garam masala and cook for another minute while stirring constantly. Pour in the vegetable broth in a steady stream stirring constantly. 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. *

Prepare the stir fry: Heat the peanut oil in a wok and cook the sliced onion for 5 to 6 minutes, stirring occasionally, until soft and translucent. Add the ginger, chili, beans and carrots and cook, stirring now and then until veg are softer. Give the noodles another rinse if they are sticking and add to the pan, stir in the soy sauce and stir fry 2 - 3 minutes.

Add the 2 Tbsp stock to the roux and give it a good whisk. Pour sauce over the udon stir fry and stir to coat everything completely with the sauce. Stir and cook for 2 - 3 minutes until the sauce is simmering and the noodles are hot. Serves 2.

*notes - the sauce was always too thick, it was never at a stage where I was able to 'pour' it over the noodles so I added a lot more water to it after whisking in the second lot of stock, I didn't want to add more stock in case it all got too salty so the water worked fine. May reduce the amount of flour next time to make it more saucier.

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