Japanese Curry Udon Noodles
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Ingredients
Nutritional
- Serving Size: 1 (479.7 g)
- Calories 827.3
- Total Fat - 9.1 g
- Saturated Fat - 2.4 g
- Cholesterol - 168.9 mg
- Sodium - 95.2 mg
- Total Carbohydrate - 155.7 g
- Dietary Fiber - 7.9 g
- Sugars - 5.7 g
- Protein - 29.9 g
- Calcium - 96.8 mg
- Iron - 8.6 mg
- Vitamin C - 10.8 mg
- Thiamin - 2.4 mg
Step by Step Method
Step 1
Start by cutting the onion, potato and carrot into small chunks before adding them to a pan filled with 120ml water per curry roux block.
Step 2
Bring the water to the boil and then simmer for 20 minutes or until the vegetables soften.
Step 3
Add 2-3 blocks of curry roux (depending on quantity of water) to the pot and allow to simmer for 10 minutes. Keep stirring until the curry sauce is thick and smooth.
Step 4
Add 4 tablespoons of tsuyu soup stock to 400ml water and boil in a separate pan to make the noodle soup.
Step 5
Boil the udon noodles in hot water for a few minutes before draining well in a colander.
Step 6
Place your cooked udon noodles in a bowl, add the noodle soup and then your curry sauce on top. Finally, garnish with sliced spring onions and serve immediately.
Step 7
- To spice up your Curry Udon Noodles, add a pinch of Shichimi Togarashi spice when serving.
Tips
No special items needed.