Step 1

Bring a pot of water to a boil. Cook the udon according to the directions on the packaging. Drain, and then rinse well under cold water.

Step 2

Pour 2 tablespoons of the oil into a medium saucepan. Turn the heat to medium-low and add the flour. Stir well, and cook until the roux browns, about 10 minutes.

Step 3

Add the curry powder and garam masala to the roux, cook for another minute. Slowly whisk in 1/2 cup of the vegetable stock. Continue whisking, and add the sugar. When the sauce is thick, turn off the heat and set the saucepan aside.

Step 4

Pour 2 tablespoons of the oil into a large non-stick skillet set over medium heat. Add the onion and cook until soft, about 5 to 6 minutes. Then add the ginger, red bell pepper, and chile. Cook for another 5 minutes. Add the broccoli, and cook for 4 to 5 minutes.

Step 5

Add the udon noodles to the pan. cook for about a minute, and then pour in the soy sauce. Cook for a minute.

Step 6

Whisk in the remaining vegetable broth with the curry roux. Pour this sauce into the pan with the noodles. Stir well, and cook for another minute or so, until warm.