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Sunday Supper & More

Recipe for Japanese curry udon

Sally Vargas for The Boston Globe

Serves 4

In this noodle dish, the curry is like a thick soup. Udon noodles, which are thick and wheat-based, come pre-cooked, dried, or frozen. Fresh and frozen are often in square or round nests in individual serving sizes, packed for three, five, and six servings. Dried are in 10-ounce packages.

1  tablespoon canola oil 

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1  zucchini, cut into 1-inch slices 

8  ounces button mushrooms, thinly sliced 

3  cups beef curry 

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1  cup whole milk 

4  nests of pre-cooked udon or 10 ounces of dried udon 

3  scallions, finely chopped 

1. In a saucepan over medium heat, heat the oil until hot. Add the zucchini and mushrooms. Stir-fry for 3 minutes.

2. Add the curry and milk. Cook, stirring often, until the mixture comes to a boil. Lower the heat and simmer for 5 minutes or until the beef is heated through.

3. If using pre-cooked udon noodles, cook in plenty of boiling water for 1 minute. Drain the noodles and divide among 4 soup bowls. If using dried udon, cook according to package instructions.

4. Spoon the curry over the noodles. Sprinkle with scallions.

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