Japanese Curry Noodles | olivemagazine

Ingredients

• 2 eggs
• 1 small onion chopped
• 8 baby carrots peeled and halved
• oil
• 1 1/2 tbsp butter
• 1 1/2 tbsp plain flour
• 1 1/2 tbsp curry powder
• a pinch chilli flakes (optional)
• 650ml veg stock
• a handful baby leaf greens shredded
• 300g ready-to-eat udon noodles
• 2 tsp soy sauce
• 2 spring onions chopped, to serve