I love the thick, slurpy udon noodles but you can add your own favourite. Use any combination of the topping suggestions listed below.
Serves: 4-6
INGREDIENTS
2 tablespoons vegetable oil
1 tablespoon sesame oil
800 grams (about 2 large) sweet potato, peeled and grated
4 spring onions, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon sea salt
¼ cup yellow curry paste
4 cups vegetable stock or water
400ml tin coconut milk
2 x 250 gram packets udon noodles
METHOD
Heat both oils in a large saucepan and add the sweet potato, spring onions, ginger, garlic and salt and stir together. Stir in the curry paste, stock or water and coconut milk. Bring to the boil then reduce the heat. Cover the pot and simmer for 20 minutes.
Purée with an immersion blender and season with salt if needed.
Cook the udon noodles following the instructions on the packet.
To serve: Divide the noodles among bowls and ladle over the soup. Add toppings of choice.
Topping suggestions: finely shaved red cabbage, sliced chillies, coriander and mint, chopped roasted nuts, sliced spring onions, chilli flakes, shaved coconut, toasted pumpkin and sunflower seeds.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!