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Bring a large pot of water to the boil. Add the udon noodles and cook for 1-2 minutes to loosen and heat through (or cook according to package instructions if using dried noodles). Drain – no need to rinse – and divide between two serving bowls.

Heat oil in a medium pot over medium heat. Add the chicken and cook for 2-3 minutes until lightly browned and about 80% cooked.

Add carrot and onion (plus the white part of the spring onion). Stir-fry for 2-3 minutes until slightly softened.

Pour in 850ml water and bring to the boil. Reduce to medium heat and simmer until the chicken is fully cooked through.

Add soy sauce, mirin and dashi stock. Break the curry roux into pieces and stir until completely dissolved and the broth thickens into a silky curry soup.

Pour the curry soup generously over the prepared udon noodles. Garnish with the green part of the spring onion and serve immediately.


Bring a large pot of water to the boil. Add the udon noodles and cook for 1-2 minutes to loosen and heat through (or cook according to package instructions if using dried noodles). Drain – no need to rinse – and divide between two serving bowls.

Heat oil in a medium pot over medium heat. Add the chicken and cook for 2-3 minutes until lightly browned and about 80% cooked.

Add carrot and onion (plus the white part of the spring onion). Stir-fry for 2-3 minutes until slightly softened.

Pour in 850ml water and bring to the boil. Reduce to medium heat and simmer until the chicken is fully cooked through.

Add soy sauce, mirin and dashi stock. Break the curry roux into pieces and stir until completely dissolved and the broth thickens into a silky curry soup.

Pour the curry soup generously over the prepared udon noodles. Garnish with the green part of the spring onion and serve immediately.
