Thinking Outside the Box at 7.30am
It was an early start this morning — the kind where you’re filming a YouTube video before most people have even boiled their kettle. By 7.30am, the camera was set up, the wok was heating, and I was ready to cook… except there was one slight problem.
The shops were still shut.
Which meant no last-minute dash for ingredients.
Which meant: improvise or go hungry.
First hurdle?
No ready-to-wok udon noodles.
Not ideal for a dish built around creamy curry udon, right?
But the show must go on — so I grabbed my flower petal dried noodles, rehydrated them in boiling water, and hoped for the best. To my surprise, they were absolutely perfect: silky, tender, and amazing at soaking up curry sauce.
Then came the big one.
The heart-stopping moment.
The “oh no… oh no no no” moment.
No cream.
For a creamy curry noodle dish… at 7.30am… with a camera rolling.
So I did the only thing a hungry chef with a deadline could do — I thought outside the box and reached for the mayonnaise.
Yes, mayo.
A bold move.
A risky move.
But you know what?
It worked.
Shockingly well.
The noodles became glossy, rich, and unbelievably silky. The mayo melted seamlessly into the Japanese curry paste and mushrooms, creating a sauce that tasted like something between a quick cheat’s cream and a velvety broth.
Sometimes the best dishes come from the most unexpected situations — especially when the shops are shut and your stomach is rumbling.
To watch the full video (and see exactly how the mayo experiment turned out), CLICK HERE
Creamy Curry Noodles
Ingredients
- 2 Nests Noodles ready to wok is fine
- 2 tbsp Oil Vegetable, Rapeseed, Ground Nut, Rice Bran
- 2 cloves Garlic roughly chopped
- 200 g Mushrooms roughly chopped
- 50 g Japanese Curry Paste, Powder, Blok
- 300 ml Single Cream
- 2 Spring Onions roughly Chopped
Instructions
- If you are using dried noodles, cook as per the instructions
- Drain and rinse under cold water
- Place to one side until later
- Place your wok over a medium heat, add oil, spring onions and your garlic and fry until golden brown but not burnt.
- Now add your mushrooms and once tender mix in your curry powder or paste.
- Add the cream, keep stirring until you have a creamy curry sauce.
- Once piping hot add your noodles, mix well
- Transfer to a serve bowl and enjoy
Recipe is from my Chinese Made Easy Cook Book
