shivaun i think you'll like this, its really easy and really good. you can use tofu instead of seitan.
Curried Udon Noodle Stir-Fry
1/2 lb fresh or dried udon noodles
curry roux sauce:
2 tablespoons peanut oil
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1/2 teaspoon garam masala
1/2 cup vegetable broth
2 teaspoons sugar
udon stir-fry:
2 tablespoons peanut oil
1 large yellow onion, sliced into thin strips
1 teaspoon grated fresh ginger
1 red bell pepper,seeded and sliced into thin strips
1 hot red chile,slived very thinly(optional)
about 1 cup seitan, panfried and cut into strips
1/2lb broccoli florets, sliced into bit-sized peices
1/4 cup vegetable broth
2-3 tablespoons soy sauce,preferably shoyu
prepare the udon noodles first: cook the udon according to the package directions, about 5 minutes. drain and rinse well.
to make the curry roux sauce:
combine the flour and 2 tablespoons peanut oil in a small saucepan. cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns to the color of caramel and smells toasty, about 10minutes or less. stir in curry powder and garam masala, and cook for another minute while stirring constantly. switch to using a wire whisk, then pour in the vegetable broth in a steady stream. whisk in the sugar and cook the roux,stirring constantly, until a thick sauce forms, about 2 minutes. remove from the heat and set aside.
to prepare the stir-fry:
heat the 2 tablespoons peanut oil in a large nonstick skillet or wok and cook the sliced onion for 5-6 minutes, stirring occasionally, until the onion is softened and translucent. add the ginger,red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. add the broccoli and sitr-fry for 4-5minutes, until it turns bright green.
return to the udon noodles--if they're sticking together,rinse briefly in warm water and drain. add the udon to the sir-fried vegetables, sprinkle with soy sauce, and stir-fry for 2-3 minutes. it may help to use two large spatulas or extra-large chopsticks while doing this.
whisk 1/4 cup of the vegetable broth into the curry roux sauce in the saucepan. pour the sauce over the udon stir-fry and stir to coat everything completely with the sauce. stir and cook for 2-3 minutes until the sauce is simmering and the noodles are warm. remove from the heat and serve
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