all-purpose flour honey green bean udon noodle (fresh)
This recipe has no customizations.
Nutrition to Note
This recipe has Calories as 59.2%, Fat (total lipid) as 52.3%, Protein as 56.4%, Sugar as 63.9% and Vitamin A (IU) as 417% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.6% of RDA
• Calories: 59.2% of RDA
• Carbs: 27.1% of RDA
• Fat (total lipid): 52.3% of RDA
• Fiber: 24.4% of RDA
• Fructose: 21.6% of RDA
• Protein: 56.4% of RDA
• Sodium: 34.6% of RDA
• Sugar: 63.9% of RDA
• Vitamin A (IU): 417% of RDA
• Vitamin B6: 63.0% of RDA
• Vitamin C: 28.4% of RDA
• Iron: 6.8% of RDA
• Magnesium: 29.2% of RDA
• Manganese: 63.7% of RDA
• Niacin: 98.3% of RDA
• Potassium: 42.7% of RDA
• Zinc: 34.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the steps for recipe "Japanese Kelp Stock", which is in the dependent recipes section to the right. You'll need 4 cups of this stock.
PREPARING THE CURRY
2.
In a large pot, melt the butter or heat the oil over medium heat and saute the onion until golden, 5 to 7 minutes.
3.
Add the ginger and garlic and saute until fragrant, about 1 minute.
4.
Add the curry powder and flour and whisk vigorously for 1 minute.
5.
Add the stock, 1 cup at a time, whisking to incorporate it with the roux smoothly.
6.
Add the soy sauce and honey and stir.
7.
Reduce the heat to medium-low, add the pork and potatoes, and cook, covered, for 20 minutes.
8.
Add the carrots, green beans, mushrooms, and continue to cook, covered, until the meat is cooked through, the vegetables are tender, and the sauce is slightly thickened, 25 to 30 minutes more.
9.
PREPARING THE NOODLES.
10.
Bring a pot of water to a boil over high heat, and cook the noodles until tender yet firm, about 10 seconds for fresh udon, or 5 minutes for dried.
11.
Drain and divide among large soup bowls or plates.
12.
Ladle the curry over the noodles, including some of each ingredient in each serving.
This dependent recipe has a "yields ratio" of 1/4. This means that for every 1 serving of the main recipe you're making, make 1/4 of a servings of the dependent recipe.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free soy sauce (lite) for soy sauce, thin (lite).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1184
Protein 63.5 g
Carbohydrates 74.5 g
Iron 1.28 mg
Fiber 6.82 g
Calcium 56.4 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
