Description
This Easy 15 Minute Curry Udon recipe serves up a comforting bowl of thick, chewy udon noodles in a rich and savory Japanese curry broth.
Ingredients
Scale
- 400 g udon noodles (homemade or store bought)
- 3 cups dashi stock (750 ml / 25.36 fl oz, can substitute chicken stock)
- 200 g beef mince
- 1 Japanese curry roux (approx 100 g / 3.5 oz, homemade or store bought)
- 1 onion, chopped
- 1–2 spring onions, chopped
- 1 tbsp vegetable oil (for cooking)
Instructions
- Place a medium saucepan over medium-high heat and add the vegetable oil. Toss in the chopped onion and fry for 2-3 minutes until translucent.
- Add the beef mince to the pan and continue frying for 3-5 minutes until browned and fully cooked through.
- Pour in the dashi stock and bring it to a boil. Add the udon noodles and simmer for 2 minutes to soften (if using frozen noodles, cook for an additional couple of minutes). Gently loosen the noodles with chopsticks as they cook.
- Break up the curry roux into smaller pieces and add them gradually to the boiling broth. Stir gently to dissolve the roux and thicken the curry to your desired consistency.
- Once thickened and heated through, ladle the curry udon into bowls and garnish with chopped spring onions. Serve immediately while hot.
Notes
- Adjust the amount of curry roux based on your taste preference.
- This dish is best served hot.
- Store any leftovers in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg