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
1 zucchini, cut into 1-inch slices
8 ounces button mushrooms, thinly sliced
3 cups beef curry
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.