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Udon with Japanese Pork and Vegetable Curry
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1.3 hours
4
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
all-purpose flour
soy sauce, thin (lite)
udon noodle (fresh)
kid friendly
has meat
(?)
Has meat from:
boneless pork rib
has pasta
(?)
Has pasta from:
udon noodle (fresh)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
honey
boneless pork rib
vegetarian
(?)
Not vegetarian due to:
boneless pork rib
pescetarian
(?)
Not pescetarian due to:
boneless pork rib
paleo
(?)
Not paleo due to:
all-purpose flour
honey
green bean
udon noodle (fresh)
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
can use vegetable oil.
 
1
whole
small, chopped.
 
1
tbsp
freshly grated.
 
1
clove
large clove, grated.
 
1
tbsp
 
2
tbsp
 
2
tbsp
 
2
tbsp
can use applesauce.
 
1 1/2
lbs
cut into 1 inch chunks.
 
9
whole
Baby Red Bliss potatoes, halved.
 
4
whole
large, peeled and sliced 1/2 inch thick.
 
4
ounces, weight
halved crosswise.
 
10
ounces, weight
 
1
lb
Or 10 to 12 ounces dried udon.
 
2
whole
trimmed and thinly sliced on the diagonal.
 
 
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INGREDIENTS FOR: JAPANESE KELP STOCK
Amount
Measure
Ingredient
 
2
ounces, weight
Wiped clean.
 
5
quarts
Use filtered or spring water.
 
 
PREPARATION
PREPARING THE STOCK
1.
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.
13.
Garnish with scallions.
DEPENDENT RECIPES:
1.
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 serving 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).
 
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.
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