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Creamy curry udon with Frankfurter

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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.

Step 1 of 8

Step 1: Creamy curry udon with Frankfurter

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.

Step 2 of 8

Step 2: Creamy curry udon with Frankfurter

Brown the sausage coins in a little oil on high heat for 3–4 min. Set aside.

Step 3 of 8

Step 3: Creamy curry udon with Frankfurter

Cook the garlic and vegetables in the wok.

Step 4 of 8

Step 4: Creamy curry udon with Frankfurter

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.

Step 5 of 8

Step 5: Creamy curry udon with Frankfurter

Return the sausage and add the cream. Simmer gently on medium-low for 3–4 min without boiling hard.

Step 6 of 8

Step 6: Creamy curry udon with Frankfurter

Loosen with the noodle water if it looks thin. Add the cheese cubes if using.

Step 7 of 8

Step 7: Creamy curry udon with Frankfurter

Add the udon last and toss 1–2 min until coated.

Step 8 of 8

Step 8: Creamy curry udon with Frankfurter

Finish with the dark soy and sugar. Taste before salting. If it's too hot, add a bit more cream or sugar.

Done

That was the last step of Creamy curry udon with Frankfurter.

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