Directions:
- In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
- Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1445.02 Kcal (6050 kJ) | ||
| Calories from fat | 174.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.38g | 30% | |
|---|---|---|---|
| Sodium | 48136.32mg | 2006% | |
| Potassium | 163.75mg | 3% | |
| Total Carbs | 259.28g | 86% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 103.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 323.32 Kcal (1354 kJ) | ||
| Calories from fat | 39.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 30% | |
|---|---|---|---|
| Sodium | 10770.41mg | 2006% | |
| Potassium | 36.64mg | 3% | |
| Total Carbs | 58.01g | 86% | |
| Sugars | 0.66g | 12% | |
| Dietary Fiber | 1.17g | 21% | |
| Protein | 1.95g | 17% | |
| Vitamin C | 0.6mg | 5% | |
| Iron | 0.6mg | 15% | |
| Calcium | 23.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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