In theory this was meant to be an udon dish, but I'm not crazy about udon, so I decided to try making it with fettuccine instead. I also added a whole bunch of extra veggies to the sauce, both because we had them and they needed to be used up and because I figured it would make it both tastier and healthier.

Photo goes here.

Korean-Style Curry Noodles

Adapted from Aaron & Claire

Ingredients

• 1 Tbsp. oil
• 1 onion, halved and sliced
• 200-250g beef, cut into bite-sized pieces or sliced thin
• 1 carrot, halved and sliced
• 1-2 Tbsp. butter
• 2 tsp. gochugaru (Korean chile flakes)
• 55-65g S&B Golden Curry mix
• 1 c. milk
• 250g dry fettuccine (or other pasta)
• 200g broccoli florettes
• 200g cauliflower florettes
• 1 c. pasta cooking water
• salt and pepper, to taste

Directions

1. Heat the oil over medium-low heat.
2. Add the onion and cook, stirring occasionally, until onion has softened and is just beginning to brown (~10 minutes).
3. Increase heat to medium, add the beef, and sear on all sides.
4. Add the carrot and butter and cook for another minute or two.
5. Add the gochugaru, curry mix, and milk.
6. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, while pasta boils.
7. Meanwhile, bring a pot of water to a boil and add the fettuccine.
8. Cook the pasta for 3-4 minutes, then add the broccoli and cauliflower and continue cooking until vegetables are tender and pasta is al dente.
9. Reserve 1 c. of the pasta cooking water and then drain the pasta and veggies.
10. Add the noodles, veggies, and reserved pasta cooking water to the sauce and stir vigorously for a few seconds.
11. Once sauce thickens, season to taste with salt and pepper and serve.