I only have potato starch on hand (not recommended!). Is it possible to get the same results using, for example, regular flour? Or garbanzo bean flour?
Japanese Curry Udon Noodles
by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.
Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re gluten-free, just substitute fat rice noodles for the udon.
Serves 4 cooking time 20 minutes
4 to 5 cup vegetable broth
1 heaping tablespoon Curry Powder
3 tablespoons tamari or soy sauce
3 to 4 tablespoons potato flour (not starch)
To make the sauce, combine all ingredients in a saucepan and bring to a simmer. Cook for about 5 minutes until thickened and flavorful. Adjust seasonings as desired, adding more curry powder and/or tamari to taste.
Meanwhile, cook the noodles and vegetables as described below.
4 servings of udon noodles, either fresh or dried
1 carrot, thinly sliced
½ cup daikon or turnips, thinly sliced
1 radish, zucchini, or broccoli stalk, thinly sliced
2 cups fresh spinach
Bring a pot of water to a boil. If you are using dry udon noodles, you will need to boil them for 8 to 10 minutes, or according to package instructions. Fresh noodles will require only a couple of minutes, so please adjust cooking times according to what you’re using.
You can steam, blanch, or sauté your veggies separately, but I prefer – and it’s easier – to simply add them to the noodles during the last minute or two of cooking. (This helps with clean-up too – one less pot to clean!)
Note that the spinach should be added at the very last and just for a few seconds, as it will cook very quickly.
Drain the noodles and vegetables and portion them out into 4 bowls, then pour top with sauce and enjoy.