Japanese Curry Udon Noodle
Japanese Curry Udon Noodle
Ingredients
- 2 packets udon noodles, (200g each)
- 200 g chicken thighs, cut into bite-size pieces
- 80 g carrots, cut into half length and sliced thinly
- 1/2 brown onion, thinly sliced
- 1 spring onion, sliced diagonally (white and green parts separated)
- 3 blocks Japanese curry roux, (approx. 70-75g)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon dashi stock powder
- 850 ml water
- 1 tablespoon neutral oil
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
Add carrot and onion (plus the white part of the spring onion). Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min
- 4
Pour in 850ml water and bring to the boil. Reduce to medium heat and simmer until the chicken is fully cooked through.
⏱️ 7 min
- 5
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.
⏱️ 5 min
- 6
Pour the curry soup generously over the prepared udon noodles. Garnish with the green part of the spring onion and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry Udon Noodle
- 2 packets udon noodles, (200g each)
- 200 g chicken thighs, cut into bite-size pieces
- 80 g carrots, cut into half length and sliced thinly
- 1/2 brown onion, thinly sliced
- 1 spring onion, sliced diagonally (white and green parts separated)
- 3 blocks Japanese curry roux, (approx. 70-75g)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon dashi stock powder
- 850 ml water
- 1 tablespoon neutral oil
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
Add carrot and onion (plus the white part of the spring onion). Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min - 4
Pour in 850ml water and bring to the boil. Reduce to medium heat and simmer until the chicken is fully cooked through.
⏱️ 7 min - 5
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.
⏱️ 5 min - 6
Pour the curry soup generously over the prepared udon noodles. Garnish with the green part of the spring onion and serve immediately.
⏱️ 2 min