Runner’s Recipe: Curried Udon Noodle Stir-Fry

I love days in which we have our little morning outing, we enjoy the sun, we forgive the sky for raining on us the day before,  we make peace with the world, and then go inside to putter around the apartment all afternoon, playing chess and making dinner while the small child naps.

Today was not that day. The morning outing, yes. The enjoying the sun, yes. The forgiving of the sky and chatting with friends and getting some exercise, yes. But the part about the small child napping is where we diverge from the perfect scenario. And it is also where I realized that my patience depended on finding a dinner that was less involved than the original plan. In fact, I had two cranky, tired children who wouldn’t have stood for me puttering around the kitchen all afternoon. So dinner plans changed and I made this instead.

It is good to be reminded, as I often am, that even when it seems like things are falling apart, they are really coming together in a different way. And tonight that way was this tasty, easy meal that I’m already looking forward to eating for lunch tomorrow — if Micah doesn’t take all the leftovers to work, that is.

Curried Udon Noodle Stir-Fry adapted from the Kitchn

12 ounces dried udon noodles

For the curry sauce:
2 tablespoons veggie or peanut oil
2 tablespoons all-purpose flour
2 teaspoons curry powder (I would have added another teaspoon if it wouldn’t have made it too hot for the kids)
1/2 teaspoon garam masala (shhh! I used Chinese 5 Spice — it was quite tasty)
1 cup chicken broth
2 teaspoons sugar

For the stir-fry:
2 tablespoons veggie or peanut oil
1/2 large yellow onion, sliced into thin strips
1 red bell pepper, seeded and sliced into thin strips
1 large carrot, sliced in rounds
2 boneless chicken breasts, panfried and sliced into thin strips
1/2 cup frozen peas, thawed
4 tablespoons soy sauce

Bring a large pot of water to a boil. Add the udon, bring back to a boil, and let it boil for about 5 minutes, until tender. Drain and rinse well with cold water. Set aside.

To make the curry sauce, combine the flour and 2 tablespoons oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns to the color of rich caramel and smells toasty, about a minute. Stir in curry powder and garam masala, and cook for another minute while stirring constantly. Add the broth in a steady stream. 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.

To prepare the stir-fry, heat the 2 tablespoons of oil in a large skillet or a wok. Add the onions and carrots and cook for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent. Add the red bell pepper and chicken, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the peas and stir-fry for 3 more minutes. Add the udon noodles to the stir-fried vegetables (if they are sticking together, rinse them with warm water first). Pour the sauce over the noodles and vegetables and sprinkle with soy sauce. Stir-fry for 2 to 3 minutes, or until heated through. Serve warm.

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  1. Dear friend I admire in all things awesome-

    This looks AMAZING! I am sitting in my office SO HUNGRY right now, waiting for my last student to show up for their paper conference, and this is NOT HELPING matters. haha! Please help.

    Love always,

    Your faithful reader and friend Stephanie


    lizzie Reply:


    I miss you.



  2. I was already excited to make this and then realized this is from Veganomicon which is by my FAVORITE dessert authors– Vegan Cupcakes Take Over the World and Vegan COokies Take Over the Cookie Jar. I didn’t realize they’d published a non-dessert cookbook. Thanks for the recipe!


    lizzie Reply:

    We gave my brother-in-law Veganomicon for Christmas several years ago . . . I’m glad to know it was a pretty good pick, and has at least one good recipe in it. 🙂


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