1. Prepare all the ingredients.
2. Soak the mushrooms half an hour in advance, squeeze out the water after the soaking is complete, and set aside.
3. The Zhixin balls are thawed half an hour in advance.
4. Dice the onion.
5. Peel and wash the carrots, and use an embossing machine to press out the shape of a flower.
6. Pour a little oil in the pan, and sauté the onions when the oil is hot.
7. Pour carrots, shiitake mushrooms, and Zhixin balls into the pot, add two large bowls of water to submerge the ingredients, add two curry cubes and boil.
8. Cook until the curry cubes are completely melted, pour the udon noodles, and slowly stir the udon noodles with chopsticks.
9. Add a spoonful of salt to taste and cook for five minutes on low heat to allow the ingredients to fully absorb the flavor of curry. Stir while cooking to prevent the udon from sticking to the pan. (If there is less soup, you can add some water appropriately)
10. Take a small piece of seaweed and cut it into thin strips 8 cm long and 3 mm wide.
11. Put the udon noodles on the plate, sprinkle with Shanghai Tess and cooked sesame seeds and you're done!
Tips:When cooking, turn it over from time to time. Udon noodles tend to stick to the pot.
