Curried udon noodles with broccoli and baby corn

This dish is a slight twist on a recipe from an excellent vegan blog site, Post Punk Kitchen. It’s an easy meal to pull together, perfect for a mid-week dinner and very filling. All the ingredients can be found in chain stores and fruit and vegetable markets across Jakarta, except the sesame seeds and coriander, which I haven’t spotted yet (although it still tastes good without them).

Method

Cook the Udon noodles as per instructions on the packet. When slightly al dente, remove from heat and rinse under cold water. Set aside.

Meanwhile, sautee onion, broccoli and baby corn with a lug of olive olive and a pinch of salt on a medium heat, until the vegetables are bright in colour and crunchy. Remove from heat and set aside.

Using the same pan, sautee the garlic, ginger, dried and fresh chili until fragrant. Pour in vegetable stock, with dissolved corn-starch. Bring to the boil and thicken for about three minutes, then add coconut milk.

Turn to a low heat, and stir in the Udon noodles and vegetables, simmering for a few minutes until warm and the sauce has been soaked up.

Serve with a sprinkling of sesame seeds and a sprig of coriander, if you’re lucky enough to have them on hand.