Microwaved vegetarian tan tan curry udon

Name: Microwaved vegetarian tan tan curry udon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 50 g mangetout; 3 tbsp tahini or peanut butter; 2 tbsp apanese all-purpose soy sauce (such as Kikkoman); 1 tbsp Cooks’ Ingredients Gochujang Chilli Paste; 1 tsp toasted sesame oil; 2 clove/s garlic, thinly sliced; 150 g pack shiitake mushrooms; 92 g block S&B Medium Hot Golden Curry Sauce Mix, roughly chopped; 100 g Quorn Mince; 150 g Amoy Straight to Wok Udon Thick Noodles; 2 tsp toasted white sesame seeds; 2 salad onions, sliced; Chilli oil (such as Chiu Chow Chilli Oil), to taste; ½ lime, cut into wedges (optional)

This recipe is a hybrid of two Japanese comfort food staples: curry udon and tan tan udon. In true Japanese urban- kitchen style, this one by Tim Anderson is cooked entirely in the microwave and, as a bonus, is vegetarian.

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Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

50g mangetout
3 tbsp tahini or peanut butter
2 tbsp apanese all-purpose soy sauce (such as Kikkoman)
1 tbsp Cooks’ Ingredients Gochujang Chilli Paste
1 tsp toasted sesame oil
2 clove/s garlic, thinly sliced
150g pack shiitake mushrooms
½ x 92g block S&B Medium Hot Golden Curry Sauce Mix, roughly chopped
100g Quorn Mince
2 x 150g Amoy Straight to Wok Udon Thick Noodles
2 tsp toasted white sesame seeds
2 salad onions, sliced
Chilli oil (such as Chiu Chow Chilli Oil), to taste
½ lime, cut into wedges (optional)

Method

Thinly slice the mangetout into matchsticks and put in a large, microwave-safe (ideally glass) bowl. Cover loosely with a lid or a plate and cook on full power (800W) for 1½ minutes. Remove the mangetout from the bowl and set aside. Put the tahini or peanut butter, soy, gochujang and sesame oil in the bowl and whisk well to form a smooth paste, then whisk in 500ml water, a little at a time, to thin the mixture and form the basis for a broth.
Add the garlic, mushrooms, curry mix and Quorn to the bowl, then cover and microwave for 8 minutes, stirring halfway through cooking. Add the udon, stir, then re-cover and cook for 4 minutes until everything is cooked through and piping hot. The curry block will have become a smooth, creamy sauce. Stir well, then divide between bowls. Scatter over the mangetout, sesame seeds and salad onions, then drizzle with chilli oil. Serve with lime wedges, if you like.

Cook’s tip

If you don’t have a microwave, cook everything in a large pan on the hob rather than in the microwave, adding the noodles towards the end of cooking. The cooking times will be similar.