Curry Udon
A thick curry broth that clings to noodles. A reliable 30 minute noodle dinner.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Photo: Ana / Pexels
This noodle dish is flexible, fast and very forgiving for new cooks. Japanese curry roux blocks dissolve into a glossy, mild sauce; mixing two brands gives a more complex flavor. Frozen udon is surprisingly close to fresh; it cooks in about a minute straight from the freezer. Set everything out before you start so assembly flows without stopping.
Method
Bring the dashi, soy sauce and mirin to a gentle simmer and season with a pinch of salt; keep it hot.
Dissolve the curry roux into the hot dashi, whisking until smooth, and simmer for 5 minutes until thick enough to coat a spoon.
Drop the udon blocks into boiling water and cook until they separate and are heated through, about 60 to 90 seconds.
Divide the noodles between warm bowls, ladle the hot broth over and top with scallions and shichimi. Serve at once.
Chef's note
Rinse soba thoroughly to remove surface starch.
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