Chef Marie J Modeste shared with us their recipe for Udon & Beyond, one of many in their Colourful Curry Creations series. One of their clients’ favourites, is a wonderful dish infusing udon noodles in a curry coco lime sauce, adding other beautiful ingredients. It is an exquisite mix of sweet, savoury, and tangy elements with contrasting textures, perfect for a refreshing and satisfying meal.
Udon & Beyond
Ingredients:
- Udon Noodles: 400g
- Coconut Milk: 1 can (400 ml)
- French Shallot 1
- Garlic 1 clove
- Green seasoning 2 tsp
- Curry Powder: 2 tbsp
- Lime Zest & Juice: 1 lime
- Kaffir lime leaves (optional)
- Carrot (Sweet): 1 large, thinly sliced (use a vegetable peeler or mandoline)
- Green Beans: 150g, halved
- Spinach: 100g fresh leaves
- Pickled Daikon: 100g, small cubes (I make my own pickle)
- Cashews: 100g, glazed & roasted
- Coconut amino: 1tsp
- Maple syrup: 2 tsp
- Sesame Seeds: 1 tbsp
- Mint Leaves: Fresh, for garnish
- Salt and Pepper: To taste
- Edible Flowers: (optional, for garnish)
Directions:
1. Start oven at 375 F
2. Prepare the Curry Coconut Lime Sauce: In a medium saucepan, heat oil over medium heat. Add curry powder and lightly toast for 1 minute to release its aroma. Add coconut milk, lime zest and lime juice to the pan. Stir well and bring to a gentle simmer. Season with salt and pepper to taste and let the sauce simmer for about 5-7 minutes until it thickens slightly.
3. Prepare the Vegetables: While the noodles are cooking, lightly blanch the halved green beans in boiling water for 2-3 minutes, then rinse under cold water to keep their vibrant green colour. Peel the carrot into thin ribbons using a vegetable peeler or mandoline. Set aside spinach and pickled daikon for assembly later.
4. Glaze the Cashews: In a small bowl, add a drizzle of both maple syrup and coconut amino sauce. Toss the cashews in the bowl and place on a baking sheet topped with parchment paper. Bake for 10-15 minutes (depending on your oven). Keep an eye on the cashews and toss them halfway so that they toast evenly and have a nice crunch. Remove from the oven and set aside to cool down.
5. Cook the Udon Noodles: Bring to a boil the same water used to blanch and cook udon noodles according to package instructions. Drain and set aside.
6. Assemble the Bowl: In a large bowl or individual serving bowls, place a bed of udon noodles previously mixed in the curry coco lime sauce. Pour a little more curry coconut lime sauce over the noodles. Then, position the spinach next to the noodles, along with the thin carrot slices, blanched green beans and pickled daikon on top. Scatter the sweet glazed cashews over the vegetables. Sprinkle sesame seeds for extra nuttiness, then garnish with fresh mint leaves and edible flowers for a beautiful finishing touch.
7. Serve: Serve immediately and enjoy the fresh, vibrant flavours!
