Japanese Curry Udon Noodles
Created by dienia b on July 22, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #20297
Ingredients
- 60 grams Japanese curry roux (3 blocks 20 grams each, just need weight)
- 1/2 cup chopped yellow onion
- 1/2 cup chopped potato
- 1/2 cup chopped carrot
- 800 grams udon noodles (2 packages, 400 grams each pre-cooked)
- 4 tablespoons stock (tsuyu soup stock)
- 760 ml water
- 1 spring onion
- Shichimi togarashi, dash (optional)
How to Make
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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.
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Step 2: Bring the water to the boil and then simmer for 20 minutes or until the vegetables soften.
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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.
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Step 4: Add 4 tablespoons of tsuyu soup stock to 400ml water and boil in a separate pan to make the noodle soup.
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Step 5: Boil the udon noodles in hot water for a few minutes before draining well in a colander.
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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.
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Step 7: - To spice up your Curry Udon Noodles, add a pinch of Shichimi Togarashi spice when serving.