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In the meantime, prepare the curry roux sauce:

Combine the flour and 2 tablespoons peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns to the color of rich caramel and smells toasty, about 10 minutes or less. Stir in curry powder and garam masala, and cook for another minute while stirring constantly. Switch to using a wire whisk, then pour in the vegetable broth in a steady stream. Whisk in the sugar and cook the roux, stirring constantly, until a thick sauce forms, about 2 minutes. Remove from the heat and set aside.

To prepare the stir-fry:

Heat the 2 tablespoons of peanut oil in a large (at least 11-inch) nonstick skillet or a wok and cook the sliced onion for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent. Add the ginger, red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the broccoli and stir-fry for 4 to 5 minutes, until it turns bright green.

Return to the udon noodles—if they’re sticking together, rinse briefly in warm water and drain. Add the udon to the stir-fried vegetables, sprinkle with soy sauce, and stir-fry for 2 to 3 minutes. It may help to use two large spatulas or extra-large chopsticks (the ones that come with some wok kits) while doing this.

Whisk ¼ cup of the vegetable broth into the curry roux sauce in the saucepan. Pour the sauce over the udon stir-fry and stir to coat everything completely with the sauce. Stir and cook for 2 to 3 minutes, until the sauce is simmering and the noodles are warm. Remove from the heat and serve.

UDON WITH SHIITAKE MUSHROOMS AND KALE IN MISO BROTH

SERVES 4

TIME: 35 MINUTES

Super-simple ingredients result in super-flavorful returns. That sounds a little like a fortune cookie. This is a great weeknight meal that’s healthy and hearty. Make it even heartier by adding sautéed seitan to each serving.

➣ In this recipe, we use a strong, dark miso; if you are using a light, mellow miso, you may want to add another tablespoon or so.

➣ See previous page (Curry Udon Stir-Fry recipe) for tips on using dried or fresh udon noodles.

½ pound fresh udon noodles or dried udon noodles

2 tablespoons vegetable oil

1 medium-size red onion, sliced into thin half-moons

4 ounces shiitake mushrooms, stems trimmed, sliced

3 cloves garlic, minced

2 teaspoons ginger, minced

2 tablespoons mirin (optional)

2 cups water

3 tablespoons miso (see tip)

4 cups chopped kale

2 teaspoons soy sauce, or to taste

BRING A pot of water to a boil. Cook the udon according to the package directions, about 10 minutes. When done, drain and rinse with cool water until ready to use.

Meanwhile, preheat a large skillet over medium heat. Sauté the onion and mushrooms in the oil for 5 to 7 minutes, until the mushrooms are tender and the onions are softened but still have some crunch. Add the garlic and ginger, and sauté for another minute.

Add the mirin, water, and miso, and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture around with tongs until the kale has wilted. Add the noodles and use a pasta spoon to stir them into the broth for about 2 minutes.

Divide the udon and vegetables among bowls and spoon some broth over each serving.

SAUCES AND FILLINGS

HERE YOU’LL FIND toppings and fillings we use throughout the book, but more important, you’ll find sauces. We are going to go out on a limb and say that the sauce can make or break your cooking. Watch as you transform mere mortal vegetables into the foods of gods and goddesses! Marvel as your pasta goes from “Pasta again?” to “Pasta again!”

Consider this chapter a master class in sauce making. In fact, go ahead and call yourself a saucier just because you’ve glanced at it. Every culture in the world has its trademark sauce, making this section truly transcontinental. Not only is the perfect marinara now within your reach but you’ll learn to make a roux,