Curry Udon

• 1 1/2 tablespoons vegetable oil
• 1 cup thinly sliced yellow onion
• 1 cup peeled and thinly sliced salsify
• 1 teaspoon curry powder
• 6 cups Udon Broth (page 66)
• 3 ounces medium-hot Japanese curry sauce mix
• 1 1/4 cups whole milk
• 12 ounces beef, sliced paper thin (ask your butcher to slice it for you)
• 1 pound dried udon noodles
• 2 scallions, both white and green parts, thinly sliced
• 8 mitsuba leaves, thinly sliced

1. Set a large saute or wide-bottomed pan over high heat and add 1 1/2 tablespoons of the oil.
2. When the oil is hot, about 30 seconds, add the onions and salsify.
3. Cook for 1 minute, then decrease the heat to medium and cook, stirring often, until the onions are soft, approximately 45 seconds longer.
4. Add the curry powder and continue cooking, stirring often, until it has been absorbed, about 30 seconds.
5. Pour the broth over the vegetables and increase the heat to high.
6. Add the curry sauce mix and stir until dissolved, about 2 minutes.
7. Stir in the milk and heat for 1 minute.
8. Stir in the beef and cook over medium heat until the meat is cooked through, 2 1/2 to 3 minutes.
9. Place a large pot of water over high heat and bring to a boil.
10. Add the noodles and cook, following package instructions.
11. Drain well.
12. Divide the noodles among 4 bowls.
13. Into each bowl pour one-fourth of the curry broth and the beef and garnish with the scallions and mitsuba leaves.

vegetable oil, onion, curry powder, curry sauce, milk, beef, udon noodles, scallions, mitsuba

Taken from www.epicurious.com/recipes/food/views/curry-udon-380533 (may not work)