If using fried shallots as garnish, make sure that you have extra shallots on hand (beyond what the ingredient list includes) for this purpose. Slice these very thinly into a saucepan and add canola oil until just covered. Cook on high heat until oil is bubbling, then reduce heat to medium and continue to cook until shallots/onions become golden brown. Remove to a dish lined with paper towels (to absorb excess oil) and set aside to cool.

If the udon noodles aren’t cooked, follow instructions on the package to prepare them, and then set aside. Rinse and dry green onions and limes, and remove outermost layer of the shallots.

In a large sauce pan, cook shallots with toasted sesame oil over medium heat for ~6 minutes or until softened, stirring occasionally. Add the green onions and minced garlic. Cook for 1 more minute to release flavors. 

Add curry powder, cumin, lime juice, salt, and pepper to season. Pour coconut cream into the mixture then stir to combine. Add udon noodles, gently stir, and allow to simmer for ~6 minutes to soak in the flavors.

Transfer to small bowls, garnish with fried shallots, sesame seeds, and micro greens, then serve immediately. As a non-vegetarian option, seared steak, chicken, or a preferred protein can be added to the bowl for additional texture.