Japanese Curry Udon Noodles

By Miyoko Schinner, author The Home Made Vegan Pantry


Serves 4                                 Time: 20 minutes

Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re gluten-free, just substitute fat rice noodles for the udon.


1. Combine all ingredients in a saucepan and bring to a simmer.

2. Cook for about 5 minutes until thickened and flavorful. Adjust seasonings as desired, adding more curry powder and/or tamari to taste.




1. Bring a pot of water to a boil. If you are using dry udon noodles, you will need to boil them for 8 to 10 minutes, or according to package instructions. Fresh noodles will require only a couple of minutes, so please adjust cooking times according to what you’re using.

2. You can steam, blanch, or sauté the vegetables separately, but I prefer – and it’s easier – to simply add them to the noodles during the last minute or two of cooking. (This helps with clean-up too - one less pot to clean!)

3. Note that the spinach should be added at the very last and just for a few seconds, as it will cook very quickly.

4. Drain the noodles and vegetables and portion them out into 4 bowls, then pour top with sauce and enjoy.







Curry Sauce

4 - 5 cup vegetable broth

1 heaping tablespoon curry powder

3 tablespoons tamari or soy sauce

3 - 4 tablespoons potato flour (not starch)


Noodles and Vegetables

4 servings of udon noodles, either fresh or dried

1 carrot, thinly sliced

1/2 cup daikon or turnips, thinly sliced

1 radish, zucchini, or broccoli stalk, thinly sliced

2 cups fresh spinach