Kwoklyn says: “We all love a good curry and this dish combines the authentic Chinese curry taste with a soup. Served on top of soft noodles, crunchy beansprouts and meaty mushrooms, it’s sure to satisfy those curry cravings.”

Serves 2

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

2 tbsp oil (vegetable, groundnut or coconut)
1 medium white onion, sliced
1 medium carrot, cut into matchsticks
50g beansprouts
½ large portobello mushroom, cut into thin strips
750ml vegetable stock
250ml curry sauce (see recipe below)
1 tbsp light soy sauce
¼ tsp salt (or to taste)
2 nests (170g) fresh udon noodles
2 spring onions, thinly sliced

For the curry sauce:

1 tbsp oil (vegetable, groundnut or coconut)
2 onions, finely diced
5 garlic cloves, finely chopped
2 carrots, finely diced
1 celery stick, finely diced
2 tbsp plain flour
1 ½ tbsp curry powder (use your favourite: mild, medium or hot)
600ml vegetable stock
½ tbsp honey
1 ½ tbsp soy sauce
1 bay leaf
1 tsp garam masala

Method

For the curry sauce, heat the oil in a saucepan, then add the onions and garlic and cook until softened. Stir in the carrots and celery and cook over a low heat for 10–12 minutes. Add the flour and curry powder and cook for 1 minute.

Gradually pour in the stock, stirring constantly until combined, then add the honey, soy sauce and bay leaf. Slowly bring to the boil. Simmer for 15 minutes, or until the sauce thickens but is still of pouring consistency. If your sauce is too thick, add a splash of water to loosen it. Stir in the garam masala, then strain the curry sauce through a sieve and set to one side.

Heat the oil in a saucepan over a medium-high heat, add the onion and carrot and fry until lightly browned. Add the beansprouts and mushrooms and fry for a further minute.

Add the stock, curry sauce and soy sauce and mix well until smoothly combined. Bring to the boil then turn down the heat to a low simmer.

Taste for seasoning and add salt if needed.

Bring a large saucepan of water to the boil, add the fresh noodles and cook for about 90 seconds. Drain and place into serving bowls.

Pour over your curry soup, garnish with spring onions and serve.

From The Veggie Chinese Takeaway Cookbook: Over 70 Vegan And Vegetarian Takeaway Classics by Kwoklyn Wan (£15, Quadrille), out now

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