15分鐘就搞定的簡易日式咖哩核桃濃湯烏龍麵🍜 | Rich Curry Udon with Walnut Butter in 15mins

材料 | Ingredients

1人份 —— 烏龍麵 | 1 Serving Udon Noodles
半顆 —— 洋蒽🧅切絲 | 1/2 Cup Sliced Onions
小半條 —— 紅蘿蔔🥕切粒 | 1/2 Cup Diced Carrot
3-5條 —— 玉米筍🌽切半 | 3-5 Cobs Baby Corns cut into halves
少許 —— 芝麻/蔥花 (裝飾用,可不放) | Toasted Sesame Seeds/Chopped Green Onions (For topping only)
500毫升 —— 水 |  500ml Water

醬料 | Ingredients for Sauce

1匙 (約15-20克) —— 原味核桃伴腰果醬 | 1 Tbsp. (Around 15-20g) Walnut Butter with Cashews
1小塊 —— 日式咖哩磚 | 1 Cube of Packaged Japanese Curry Roux
3/4匙 —— 味醂 | 3/4 Tbsp. Japanese Mirin
少許—— 鹽 | Dash of Salt

做法 | Steps

先把水煮開,放入紅蘿蔔+所有醬料(除核桃伴腰果醬外)中小火煮3分鐘,放入洋蒽+玉米荀再煮3分鐘,最後放入核桃伴腰果醬和咖哩湯伴均勻,湯汁立刻變成濃調牛奶般滑順的咖哩濃湯+烏龍麵煮3分鐘,灑上芝麻或蔥花就完成了。| Boiled the Water, and then put in Carrot + all the “Ingredients for Sauce” (except Walnut Butter with Cashews) over medium low heat to cook for 3mins.  Put in Onions + Baby Corns to cook for another 3 mins.  Lastly stir in Walnut Butter with Cashews to make the curry soup into fragrant, rich and milky smooth texture with great nutrients + Udon to cook for another 3 mins.  Sprinkle the Toasted Sesame Seeds/ Green Onions on the top.  Done and ready to dig in!

P.S.
如想加點肉,就和烏龍
麵同一時間放入一起煮熟。| Feel free to add in your choice of protein and cook along with the Udon.