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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.