Creamy Tomato Udon

Serves: 4 

• 24 bundles of frozen udon noodles (keep frozen or defrost)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 inch piece of ginger, minced
• 1 yellow onion, diced
• 1/4 cup tomato paste
• 1 tsp coarse salt
• 1/2 tsp white pepper
• 1/2 tsp curry powder
• 1/2 tsp chili flake
• 1 tsp sugar
• 2 tbsp fish sauce
• 1/2 cup pasta water
• 3/4 cup full-fat canned coconut milk
• Green onions, for garnish
• Fried garlic, for garnish

• Step 1 Bring a large pot of water to a boil. Add udon and cook until tender and bouncy, according to package directions. Reserve 1/2 cup of the noodle water for the sauce. Drain and rinse the noodles under cold water.
• Step 2 In a large frying pan, heat oil over medium heat. Add garlic, ginger, and onions. Continue to cook until tender and starting to brown around the edges, stirring occasionally, 5 to 6 minutes.
• Step 3 Add salt, white pepper, curry powder, chili flake, sugar, and tomato paste. Stir to combine and reduce the paste, 1 minute. Add pasta water and coconut milk. Stir to combine until smooth and bring to a simmer. Add the udon and toss to evenly coat in the sauce.
• Step 4 Garnish with green onions and fried garlic to serve.

What You'll Need