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Curry Udon freshly served with rich curry sauce, vegetables and udon noodles
Hearty bowl of thick noodles swimming in savoury Japanese curry

Curry Udon

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The essence of Japanese 'comfort food'. The thick, chewy texture of udon noodles (which the Japanese call 'mochi-mochi') fits perfectly with the thick, starch-bound curry sauce. Japanese curry is milder and sweeter than Indian, often flavoured with apple or honey, giving you a soft, warming hug in a bowl.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Large pot (for noodles)
  • Deep frying pan or Wok (for sauce)
  • Colander

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Boil the udon noodles in plenty of water. If using frozen, only cook until the strands separate (approx. 1 minute). Drain and rinse with cold water.

Tip: The cold shock stops the cooking and preserves the noodle's elasticity.
2 ✓

Finely chop the onion, garlic, ginger. Cut the vegetables into uniform pieces.

Tip: Uniform size ensures they soften at the same time.
3 ✓

Fry the onion in the oil for translucent, then add the garlic, ginger and curry powder. Fry for 1 minute.

Tip: Frying the curry powder deepens the flavours and removes the 'powdery' character.
4 ✓

Toss in the harder vegetables (carrot), fry a little, then pour in the coconut milk and soy sauce. Cook the vegetables until tender.

Tip: If too thick, you can thin with a little water, but curry udon broth is thicker than an average soup.
5 ✓

At the very end add the soft vegetables (e.g. broccoli) and the noodles, boil together for a minute so the noodles heat through.

Tip: Do not cook longer, as udon loses its texture and turns to mush.

Recipe FAQ

The sauce is too thin.
Japanese curry is thick. Mix a little cornflour with cold water and use it to thicken it at the end.

Ingredients

  • 300 g Udon noodles (preferably fresh or frozen)
  • 200 g Mixed vegetables (carrot, mushroom, broccoli - cut into bite-sized pieces)
  • 3 tbsp Soy sauce
  • 2 tbsp Curry powder (or Japanese curry roux)
  • 200 ml Coconut milk (or dashi stock)
  • 1 head Red onion
  • 2 cloves Garlic
  • 2 tbsp Vegetable oil
  • 2 cm Fresh ginger