Gluten-Free Curry Udon
Discover the comforting warmth of Gluten-Free Curry Udon, a flavorful twist on a Japanese classic designed for those with dietary restrictions. This hearty recipe combines tender bites of boneless chicken thighs, gluten-free udon noodles, and a rich, velvety curry sauce infused with aromatic spices, coconut milk, and gluten-free soy sauce. Packed with vibrant vegetables like carrots, onions, and potatoes, this dish delivers a wholesome medley of textures and tastes in every bite. Ready in under an hour, Gluten-Free Curry Udon is perfect for weeknight dinners or cozy gatherings, offering a satisfying and gluten-free comfort food option to savor. Don’t forget the sprinkle of fresh scallions for an irresistible final touch!
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Recipe Information
Ingredients
- 12 ounces gluten-free udon noodles
- 1 pound boneless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion
- 1 large carrot
- 1 medium potato
- 2 tablespoons gluten-free curry powder
- 2 tablespoons gluten-free soy sauce
- 4 cups chicken broth
- 1 cup coconut milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 stalks scallions
Instructions
Slice the chicken thighs into bite-sized pieces. Thinly slice the onion, and dice the carrot and potato into small cubes.
In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté until translucent, about 3-4 minutes.
Add the chicken pieces to the pot and cook until lightly browned on all sides, approximately 5 minutes.
Add the diced carrot and potato to the pot, stirring to combine with the chicken and onions.
Sprinkle the gluten-free curry powder over the mixture, stirring continuously for about 1-2 minutes to allow the spices to release their flavors.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let simmer for 10 minutes.
While the curry is simmering, cook the gluten-free udon noodles according to the package instructions. Drain and set aside.
After the curry has simmered, add the coconut milk, gluten-free soy sauce, salt, and black pepper. Stir to combine and cook for an additional 5 minutes.
Add the cooked udon noodles to the pot, gently mixing them with the curry sauce to coat evenly.
Thinly slice the scallions and sprinkle them over the curry udon before serving.
Serve the gluten-free curry udon hot and enjoy this comforting dish.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 5928 mg | 258% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 35.0 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3304 mg | 70% | |
*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.
