When I make curry and rice, the next day is always curry udon.
That was the routine we had at our house when I grew up, so that’s what I continue to do even though I’m out of my parents’ house and thousands of miles away.
Old habits, I guess.
And for some reason, the noddle has to be Udon when it comes to curry.
I love Soba, but it just doesn’t work as well as Udon.
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