Mushroom Curry Udon Bowl

Directions

1. Bring a large pot of lightly salted water to a boil. Once boiling, stir in noodles and cook for 6-8 minutes, or until tender, stirring occasionally. Strain noodles and rinse with cold water. Return to the pot and drizzle with sesame oil.
2. Finely chop dried shiitake mushrooms. Place shiitakes in a small bowl, cover with water and let soak for 5 minutes. Reserve soaking liquid.
3. Heat olive oil in a large sauté, pan over medium-high heat. Add cremini mushrooms to the pan, and cook for 3-4 minutes until lightly browned, stirring occasionally. Add shiitakes, with liquid, onion, ginger, and carrots. Season with curry and salt. Cook for 2-3 minutes until fragrant.
4. Add flour to the pan and stir to combine. Add stock, concentrates, coconut milk, juice from 2 lime wedges, balsamic, and preferred sweetener. Stir in 1 1/4 cups of water. Bring to a boil and reduce heat to medium. Simmer for 3-5 minutes, or until slightly thickened, stirring occasionally. Remove from heat.
5. Add cooked noodles to the pan and stir to combine. Divide the mixture between bowls and garnish with cilantro, and crushed red pepper flakes and serve with remaining lime wedges.