Curry Udon Meal Prep
Curry Udon Meal Prep
Ingredients
- 2 tablespoons cooking oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced into 1/4-inch rounds
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 Japanese curry blocks, medium-hot, or to taste
- 4 cups water
- 1 tablespoon soy sauce
- 4 servings udon noodles, pre-cooked or frozen
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the sliced carrots and cubed potatoes, cooking for another 5 minutes, stirring occasionally.
⏱️ 9 min
- 3
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Return the browned chicken to the pot. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until vegetables are tender.
⏱️ 12 min
- 5
Remove the pot from the heat. Break the Japanese curry blocks into smaller pieces and add them to the pot. Stir until the curry blocks are completely dissolved and the sauce has thickened.
⏱️ 3 min
- 6
Stir in the soy sauce. Taste and adjust seasoning if necessary. If the curry flavor is too mild, add an additional 1/2 to 1 curry block, dissolving completely.
⏱️ 2 min
- 7
Divide the curry mixture into four meal prep containers. Allow to cool completely before covering and refrigerating. Store cooked udon noodles separately or cook fresh when ready to serve.
⏱️ 5 min
- 8
To serve: Reheat one portion of curry in a microwave or on the stovetop until hot. Cook udon noodles according to package directions. Add the hot udon noodles to the curry and garnish with sliced scallions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Curry Udon Meal Prep
- 2 tablespoons cooking oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced into 1/4-inch rounds
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 Japanese curry blocks, medium-hot, or to taste
- 4 cups water
- 1 tablespoon soy sauce
- 4 servings udon noodles, pre-cooked or frozen
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the sliced carrots and cubed potatoes, cooking for another 5 minutes, stirring occasionally.
⏱️ 9 min - 3
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Return the browned chicken to the pot. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until vegetables are tender.
⏱️ 12 min - 5
Remove the pot from the heat. Break the Japanese curry blocks into smaller pieces and add them to the pot. Stir until the curry blocks are completely dissolved and the sauce has thickened.
⏱️ 3 min - 6
Stir in the soy sauce. Taste and adjust seasoning if necessary. If the curry flavor is too mild, add an additional 1/2 to 1 curry block, dissolving completely.
⏱️ 2 min - 7
Divide the curry mixture into four meal prep containers. Allow to cool completely before covering and refrigerating. Store cooked udon noodles separately or cook fresh when ready to serve.
⏱️ 5 min - 8
To serve: Reheat one portion of curry in a microwave or on the stovetop until hot. Cook udon noodles according to package directions. Add the hot udon noodles to the curry and garnish with sliced scallions.
⏱️ 5 min