Curried udon noodle stir-fry from Veganomicon: The Ultimate Vegan Cookbook (page 200) by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on March 16, 2014

    Pg. 200 2 stars. Meh. It was alright if you're desperate for food, but I think there's some issues with the recipe as-written. First, I think it was written more for a skillet than a wok - doesn't tell you at what temperature to turn on the burner for the skillet/wok, but let me tell you that if you have a wok and are using it at the proper temperature, the cooking times are going to be shorter.Second, you only THINK it's going to take 35 minutes and it takes much longer... and many more pots (I used three? Four?).The sauce is mediocre, but I suspect it's more of an issue with my curry powder than anything. As far as the sauce's texture goes, with the amount of dried spices needed, it comes out slightly grainy even if you're a whiz at making silky flour/oil roux.On the plus side: the veggies taste delicious and balance out the sauce well enough, even though I think the noodles are getting in the way. Will not make again, as I'm sitting here picking out the veggies before throwing out.

  • CRCarroll6 on December 11, 2010

    I made the cutlet as well and found it was rubbery. I think I will try again and follow the recipe to a "T" to see if I missed something. The flavor was good.

  • britt on October 15, 2010

    Good. Used S & B curry powder. I made the seitan cutlet, but next time I'll sub something else. The cutlet was rubbery. Also, I included all the seeds of a red jalapeno, and that was too much for me. I'll include only half or a quarter of the seeds next time.

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