Curry Udon

Dive into the bold and comforting flavors of this Curry Udon recipe, a delightful fusion of Japanese curry and hearty noodle soup. Featuring tender udon noodles enveloped in a rich, aromatic curry broth made with dashi stock, soy sauce, and mirin, this dish is packed with vibrant ingredients like juicy chicken breast, sweet carrots, and creamy potatoes. Enhanced with the warmth of ginger, garlic, and curry powder, every spoonful delivers a burst of cozy, umami goodness. Ready in just 40 minutes, this satisfying one-pot meal is perfect for busy weeknights or a soul-soothing weekend treat. Garnished with fresh green onions for a pop of color and flavor, this Curry Udon is guaranteed to become a family favorite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Pepper

Directions

Step 1

Cook the udon noodles according to the package instructions. Once cooked, drain and rinse under cold water. Set aside.

Step 2

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.

Step 3

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.

Step 4

Add the sliced chicken to the pot and cook until no longer pink, approximately 4-5 minutes.

Step 5

Toss in the onion, carrot, and potato, and stir-fry for another 3-4 minutes until the vegetables begin to soften.

Step 6

Add the curry powder to the pot and stir well to coat the chicken and vegetables evenly with the curry flavor.

Step 7

Pour in the dashi stock and bring the mixture to a simmer. Let it cook for about 10 minutes until the vegetables are tender.

Step 8

Stir in the soy sauce and mirin. Season with salt and pepper to taste.

Step 9

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.

Step 10

Add the cooked udon noodles to the pot and gently mix them into the curry soup, ensuring they're well coated and heated through.

Step 11

Ladle the curry udon into bowls and garnish with the sliced green onions.

Step 12

Serve hot and enjoy your flavorful Curry Udon!

Nutrition Facts

Serving size	(2205.2g)

Amount per serving	% Daily Value*
Calories	1240.1

Total Fat 30.0g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 8.9g
Cholesterol 176.5mg	0%
Sodium 10552.5mg	0%
Total Carbohydrate 161.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 32.6g
Protein 83.1g	0%

Vitamin D 0IU	0%
Calcium 199.9mg	0%
Iron 13.7mg	0%
Potassium 2163.6mg	0%

*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.

Source of Calories

Fat: 21.6%

Protein: 26.6%

Carbs: 51.8%