Name: Japanese curry noodles
Total time: 30 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 2 eggs; 1 small onion, chopped; 8 baby carrots, peeled and halved; oil; 1 1/2 tbsp butter; 1 1/2 tbsp plain flour; 1 1/2 tbsp curry powder; a pinch chilli flakes, (optional); 650ml veg stock; a handful baby leaf greens, shredded; 300g ready-to-eat udon noodles; 2 tsp soy sauce; 2 spring onions, chopped, to serve

2 eggs
1 small onion
chopped
8 baby carrots
peeled and halved
oil
1 1/2 tbsp butter
1 1/2 tbsp plain flour
1 1/2 tbsp curry powder
a pinch chilli flakes
(optional)
650ml veg stock
a handful baby leaf greens
shredded
300g ready-to-eat udon noodles
2 tsp soy sauce
2 spring onions
chopped, to serve

Method

step 1
Drop the eggs into boiling water and cook for 7 minutes, then cool in a bowl of iced water. Peel and halve.
step 2
Cook the onion and carrot in a splash of oil until softened then scoop out of the pan.
step 3
Add the butter and stir in the flour. Keep stirring until the mix turns straw-coloured and smells nutty. Add the curry powder and chilli flakes and cook for another 2 minutes.
step 4
Gradually stir in the veg stock. Add back the onion and carrot and cook until the carrots are tender. Add the greens and cook for a minute, then add the noodles until heated through. Stir in the soy and serve in bowls topped with the spring onion and eggs.