Curry Udon
Indulge in the comforting, bold flavors of Curry Udon, a Japanese classic that blends the rich umami of dashi stock with the aromatic warmth of curry powder. This quick and hearty recipe features tender chicken, silky udon noodles, and a vibrant mix of vegetables like carrots, potatoes, and onions, all brought together in a lusciously thickened broth. Stir-fried garlic and ginger add a fragrant depth, while soy sauce and mirin provide a delicate balance of sweet and savory notes. Perfect for busy weeknights, this recipe is ready in just 40 minutes and serves four, making it an ideal choice for a family dinner or solo indulgence. Garnished with fresh green onions, this dish is best enjoyed steaming hot for a satisfying and flavorful meal. Add this crowd-pleasing Curry Udon to your repertoire for a delightful taste of Japanese home cooking!
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Recipe Information
Ingredients
- 400 grams Udon noodles
- 200 grams Chicken breast
- 1 medium Onion
- 1 medium Carrot
- 1 medium Potato
- 2 cloves Garlic
- 1 inch Ginger
- 2 stalks Green onion
- 2 tablespoons Curry powder
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 4 cups Dashi stock
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- to taste Salt
- to taste Pepper
Instructions
Cook the udon noodles according to the package instructions. Once cooked, drain and rinse under cold water. Set aside.
Thinly slice the chicken breast. Peel and thinly slice the onion. Peel and cut the carrot into thin rounds. Peel and dice the potato into small cubes. Mince the garlic and ginger. Slice the green onions on the diagonal for garnish.
In a large pot or wok, heat the sesame oil over medium heat. Add the garlic and ginger, and stir-fry until fragrant, about 1 minute.
Add the sliced chicken to the pot and cook until no longer pink, approximately 4-5 minutes.
Toss in the onion, carrot, and potato, and stir-fry for another 3-4 minutes until the vegetables begin to soften.
Add the curry powder to the pot and stir well to coat the chicken and vegetables evenly with the curry flavor.
Pour in the dashi stock and bring the mixture to a simmer. Let it cook for about 10 minutes until the vegetables are tender.
Stir in the soy sauce and mirin. Season with salt and pepper to taste.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the simmering curry, stirring continuously, until the soup thickens slightly.
Add the cooked udon noodles to the pot and gently mix them into the curry soup, ensuring they're well coated and heated through.
Ladle the curry udon into bowls and garnish with the sliced green onions.
Serve hot and enjoy your flavorful Curry Udon!
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 10552 mg | 459% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 32.6 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
