Do you have a favourite noodle? I profess to love all noodles (and I do!) but if there was ever a Asian noodle smack down, I’d be in udon’s corner. Udon is often overlooked in the noodle world. People sing praises about ramen and soba, but there isn’t a lot of udon love going around. Why isn’t there an udon burger friends? I’d dig that. To me, udon is the perfect noodle: thick, chewy, and humble. Udon doesn’t need the limelight – he isn’t afraid to sit back and let the flavours of your dish really shine through.
We’re in the thick of Autumn and I’m still getting my pumpkin on. And what better vehicle than udon? Pumpkin puree is super versatile and and makes a deliciously creamy sauce that clings to udon like a fog clings to frost on a cold day.
If you’re looking for a quick noodle dish that’s pumpkin-y, spicy and delicious this is the noodle dish for you. You don’t even need to cook the sauce, the heat from the noodles warms it up for you, carbonara-style. Substitute in your favourite noodle and vegetable as you wish and you have a hearty noodle bowl, perfect for warming up.
Pumpkin Red Curry Udon inspired by Aida Mollenkamp
serves 2, or 1 generously
- 1 brick frozen udon
- 2 cups broccoli florets
- 1/3 cup pumpkin puree
- 1 tablespoon creamy almond butter
- 2 tablespoons red curry paste
- 2 cloves of garlic, minced
- shichimi togarashi, to taste
In a large bowl, whisk together the pumpkin, almond butter, red curry paste and garlic. Set aside.
Cook the udon according to the package instructions. When cooked, turn off the heat and using a pair of tongs, carefully pull out the udon noodles and toss right into the pumpkin mixture. The noodles will still be slightly wet, which is fine.
Bring the udon water back up to a boil to cook the broccoli until bright green and tender, no more than 2 minutes. Pull the broccoli out of the water and add to the udon mix, saving the hot water. Toss the udon, broccoli and sauce. If too thick, add some hot udon water. Enjoy warm with green onions and shichimi togarashi.
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