UDON NOODLE CURRY SOUP

INGREDIENTS: (Serves 2) 2tbsp oil; 1 white onion, sliced; 1 carrot, cut into matchsticks; 50g beansprouts; ½ large portobello mushroom, cut into thin strips; 750ml vegetable stock; 250ml curry sauce (see below); 1tbsp light soy sauce; ¼ tsp salt; 2 nests fresh udon noodles; 2 spring onions, thinly sliced

Curry sauce: 1tbsp oil; 2 onions, finely diced; 5 garlic cloves, finely chopped; 2 carrots, finely diced; 1 celery stick, finely diced; 2tbsp plain flour; 1½ tbsp curry powder; 600ml vegetable stock; ½tbsp honey, 1½ tbsp soy sauce; 1 bay leaf; 1tsp garam masala

METHOD:

1. Heat the oil in a saucepan, then add the onions and garlic and cook until softened. Add the carrots and celery and cook over a low heat for 10-12 minutes. Add the flour and curry powder and cook for one minute. Pour in the stock and stir, then add the honey, soy sauce and bay leaf. Slowly bring to the boil. Simmer for 15 minutes. Stir in the garam masala, strain the sauce and leave.

2. Heat the oil over a medium-high heat, add the onion and carrot and fry until lightly browned. Add the beansprouts and mushrooms and fry for a further minute.

3. Add the stock, curry sauce and soy sauce and mix well. Bring to the boil then turn down to a low simmer.

4. Bring some water to the boil, add the noodles and cook for 90 seconds. Drain and serve. Pour over your curry soup, garnish with spring onions.

■ The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan, photography by Sam Folan, is published by Quadrille, £15.