Getting back into noodles

Our new place has a nice big kitchen, with plenty of counter space. I am surprised by how much of a difference that makes for me. That cottage had about a square foot, or we had to use the table, which isn’t fun.

We live down the street from the Oaktown Spice Shop, and Susan found they have Japanese curry powder. I am working through the boxes I’ve stockpiled so I can switch up to fresher, less processed ingredients (in this case, sans the gummy stuff they use to make the curry into bricks, and of course the MSG).

Today I made an off but quick curry udon, using a brand of “quick” noodles I hadn’t before. Normally I cook udon in its own water, but this cooked in the broth, which was just curry brick, water and broccoli (my dashi powder had expired, and I am suspect of using it past that date). I am not sure if each step of my concoction made it weird, but it isn’t my best bowl. On the other hand, it is still curry udon. :slight_smile: