noodles in a large soup pot with 2 quarts of water for about 7 minutes,
or until still slightly firm. Drain and set aside. While noodles are
cooking, heat oil in medium skillet and sauté onion, celery, basil,
white pepper, and salt until onions are translucent. In a small mixing
bowl, combine curry blend, coconut milk, and arrowroot and stir well to
coconut mixture to onions and cook over low heat until mixture begins to
thicken. Stir in udon noodles and heat through on low heat until flavors
are blended and udon is completely cooked. (Be careful not to over cook
high heat destroys the delicate taste of the coconut milk).
spicy, this fragrant dish combines Japanese whole wheat noodles with
curry, coconut milk and crunchy green celery. Serve with Sweet and Spicy
Carrot Salad on a bed of greens.