Went To Get Groceries Today And Realized It Was Sweater Weat

Went to get groceries today and realized it was sweater weather. 🍂I think that by itself pushed me to make some saucy curry noodles. No regrets. And this was something I’ve been wanting to make anyway after being influenced from hours of playing Persona 5 and constantly being reminded of Japanese curry. This concoction is definitely not anything traditional, but this is what I had on hand and it was fast and still yummy. 🥢

Curry Broth Ingredients
2 tbsp corn starch
1 tbsp curry powder
1 tsp Garam Masala
3 tbsp low sodium soy sauce
1 tbsp maple syrup
2 tbsp rice wine vinegar
5 tbsp vegetable broth

Curry Noodle Dish
1/2 a small onion diced
5 button mushrooms, sliced
3 cloves garlic, minced
3 thawed vegan meatballs (optional – I used @gardein meatballs)
3 1/2 cups vegetable broth or water
1 Curry Broth Recipe
2 servings cooked noodles (feel free to use ramen noodles, yakisoba or udon)

In a bowl combine corn starch, Garam Masala, and curry powder. Add in soy sauce, maple syrup, vegetable broth, and rice wine vinegar. Whisk to combine and set mixture aside.

In a large pan, add in onion and mushrooms and sauté until onions are translucent. Add in garlic and sauté 30 seconds or until fragrant. Crumble meatballs into the pan and sauté for about 2-3 minutes. Add in remaining vegetable broth and bring to a boil. Mix curry mixture again and add to pan, lowering heat and allowing mixture to come to a simmer. Cook for 10 minutes, allowing broth to thicken. Add noodles and stir to fully coat. Cook for one more minute and then remove from heat. If needed, adjust consistency by adding more water if desired. Serve noodles with broth and top with other sautéed veggies and spring onions if desired.

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