Jeries's recipes
Creamy curry udon with Frankfurter

Creamy curry udon with Frankfurter

Cooked (Oct 13, 2026)

Fusion · main · Serves: big batch (number not given)

Start cooking

Ingredients

  • Frankfurter sausage, sliced into coins (amount for the big batch not given)
  • 3 garlic cloves
  • Vegetables (type and amount not given)
  • A bit of oil
  • 1–2 tsp curry powder*
  • 1 tsp tomato paste*
  • ½ tsp smoked paprika*
  • ¼ tsp turmeric*
  • A pinch of spicy paprika or piri piri (one, not both)*
  • 200 ml cream
  • 300 g dried udon (1 pack)
  • A few drops of dark soy sauce, a pinch of sugar, salt only after tasting
  • Optional: a few cubes of soft cheese in the sauce; grated smoked cheese on top

* Given for 1–2 servings and never scaled up for the big batch.

Steps

  1. Boil the udon 8–12 min (check the pack) in unsalted or lightly salted water. Save a splash of the water, drain, and rinse briefly in cold water.
  2. Brown the sausage coins in a little oil on high heat for 3–4 min. Set aside.
  3. Cook the garlic and vegetables in the wok.
  4. Add the curry powder, tomato paste and spices and fry about 1 min on medium heat until toasty. Add a splash of water if the pan is dry; don't burn the spices.
  5. Return the sausage and add the cream. Simmer gently on medium-low for 3–4 min without boiling hard.
  6. Loosen with the noodle water if it looks thin. Add the cheese cubes if using.
  7. Add the udon last and toss 1–2 min until coated.
  8. Finish with the dark soy and sugar. Taste before salting. If it's too hot, add a bit more cream or sugar.

Notes

  • One small square (about 5 g) of 99% chocolate was discussed for depth; unknown whether it went in.

Variations (all from the same chat)

  • Frankfurter pasta with a creamy mustard sauce
  • Frankfurter pasta with a tomato-paprika, goulash-style sauce
  • Frankfurter pasta with garlic, chili and olive oil
  • Rosé pasta for 2: 200 g pasta, 1 Frankfurter, 1 tbsp tomato paste, 100–150 ml cream
  • Wok sauce, pad thai style: 1 tbsp dark soy, 1 tsp tamarind paste, 1 tsp sugar or honey, 2–3 tbsp water (no cream)
  • Currywurst-style sauce: 1 tbsp tomato paste, 1–2 tsp curry powder, ½ tsp paprika, 1 tsp sugar, ¼ tsp tamarind, 3–4 tbsp water

Source: https://claude.ai/chat/21a36d33-bf72-4a59-b95d-eba9df8376e4