1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic Massaman Thai curry, 300 gr fresh udon noodles (optional 150 gr uncooked udon noodles), 1 onion, 1 zucchini, 10 cherry tomatoes, 2 tablespoons cream cheese, 1 bunch chives, 3 tbsp panko bread crumbs, 2 tbsp chives, 2 tbsp oil (e.g. canola oil)

In a pan, add 1 tbsp of oil and toast panko breadcrumbs over medium heat (stirring constantly) for 1 - 2 minutes until golden brown. Let the toasted panko breadcrumbs cool off and combine them with chopped chives. Cut the cherry tomatoes in half, chop the onion and zucchini into pieces, add 1 tbsp of oil to a pan and sauté the vegetables on high heat for 3 minutes. Add a portion of Kooray spice 'n easy, 200 ml of water and 2 tbsp of cream cheese to the pan, stir and cook for 3 minutes. Add fresh/cooked udon noodles to the sauce and cook for 2 more minutes until a creamy consistency is achieved. Serve the creamy udon noodles in a bowl and top with crispy panko. Try it, love it!