Curry udon noodle soup

Heat a wok on medium heat and add olive oil and onion – cook for ~4 mins

To the wok add red pepper, chilli, garlic and sweet corn – cook for ~4 mins

Remove the veggies from the wok and place in a bowl for use later

To the empty wok, add butter (heat until melted), once melted add the plain flour and mix until golden ~3 mins

Next, add curry powder and garam masala – cook for ~1 min

Slowly pour in the vegetable stock making sure to mix so it doesn’t clump

Next, add in the soy sauce and tomato ketchup – cook for ~1 min

Once the broth is finished remove it from the heat and cook the udon noodles according to the instructions

Serve in a bowl with noodles, broth, cooked veggies, sliced spring onion, pickled red cabbage, toasted sesame seeds and chilli flakes