Microwaved vegetarian tan tan curry udon
Prep
15 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is my go to weeknight dinner when I'm craving something comforting but don't have much time. The beauty of making tan tan curry udon in the microwave is that the whole thing comes together in just 30 minutes, and honestly, most of that is just prep. Tahini gives this dish its signature creamy richness while also packing protein and healthy fats that keep you satisfied for hours. The shiitake mushrooms add such an earthy depth that you'd never guess this meal is vegetarian, and the gochujang brings that perfect spicy kick that makes every slurp of noodles absolutely crave worthy.
Ella x
Ingredients
- 50 gramsmangetout
- 3 tbsptahini(or peanut butter)
- 2 tbspsoy sauce(apanese all-purpose soy sauce (such as Kikkoman))
- 1 tbspgochujang chilli paste
- 1 tsptoasted sesame oil
- 2 clove/sgarlic(thinly sliced)
- 150 gramsshiitake mushrooms
- 92 gramss&b medium hot golden curry sauce mix(roughly chopped)
- 100 gramsquorn mince
- 150 gramsamoy straight to wok udon thick noodles
- 2 tspwhite sesame seeds
- 2essential salad onions(salad onions, sliced)
- 1chiu chow chilli oil(Chilli oil (such as Chiu Chow Chilli Oil), to taste)
- ½lime(cut into wedges (optional))
Detail level
Instructions
- 1
Thinly slice the mangetout into matchsticks and put in a large, microwave-safe (ideally glass) bowl. Cover loosely with a lid or a plate and cook on full power (800W) for 1½ minutes. Remove the mangetout from the bowl and set aside. Put the tahini or peanut butter, soy, gochujang and sesame oil in the bowl and whisk well to form a smooth paste, then whisk in 500ml water, a little at a time, to thin the mixture and form the basis for a broth.
- 2
Add the garlic, mushrooms, curry mix and Quorn to the bowl, then cover and microwave for 8 minutes, stirring halfway through cooking. Add the udon, stir, then re-cover and cook for 4 minutes until everything is cooked through and piping hot. The curry block will have become a smooth, creamy sauce. Stir well, then divide between bowls. Scatter over the mangetout, sesame seeds and salad onions, then drizzle with chilli oil. Serve with lime wedges, if you like.
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