• PREP: n/a
  • COOK: n/a
  • SERVINGS: 2
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    INGREDIENTS

  • 2 tbsp oil
  • 1 clove garlic diced
  • Half a medium onion sliced
  • 200g Chicken cut into cubes
  • 200g Fresh Udon
  • 1 jar WORLDFOODS Thai Panang Curry Cooking Sauce (Thai Creamy Chili Kaffir Lime)
  • 3 shitake mushrooms, sliced
  • 15g Enoki Mushroom
  • 1 hard boiled egg
  • Salt and pepper to taste

    PREPARATION

  1. Heat 2 tbsps of oil in a wok over medium heat and stir fry garlic, onion and add in the Chicken cubes.
  2. Pour in 1 jar WORLDFOODS Thai Panang Curry Cooking Sauce (Thai Creamy Chili Kaffir Lime) and let it simmer for 5 minutes. Stir-in the mushrooms and carrots
  3. Boil water in a large pan and heat Udon noodles as indicated in the package.
  4. Drain the Udon noodles and set aside.
  5. Get a bowl, put the drained noodle in and add in the sauce, garnish with half an egg and chives.

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Japanese Curry Udon

Japanese Curry Udon

Ingredients

  • 2 tbsp oil
  • 1 clove garlic diced
  • Half a medium onion sliced
  • 200g Chicken cut into cubes
  • 200g Fresh Udon
  • 1 jar WORLDFOODS Thai Panang Curry Cooking Sauce (Thai Creamy Chili Kaffir Lime)
  • 3 shitake mushrooms, sliced
  • 15g Enoki Mushroom
  • 1 hard boiled egg
  • Salt and pepper to taste
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http://worldplatter.com/recipe/japanese-curry-udon-2/