Curry Udon
A hearty Japanese-style curry udon with chewy noodles served in a thick curry broth simmered with sweet potato, zucchini, carrot, and minced pork.
Ingredients
Main
- Udon noodles2 servings
- Carrot1 handful
- Zucchini1 handful
- Onion1 handful
- Sweet potato1 handful
- Ground porkA little
- Water4 cups
- Curry roux cubes4 pieces
- Udon tsuyu (liquid soup base)2 tablespoons
- Ground pepperto taste
- Cooking oilAs needed
Directions
- 1
Finely dice the sweet potato, zucchini, onion, and carrot to use in the curry udon.
- 2
Heat oil in a pan and stir-fry the prepared vegetables together with the minced pork.
- 3
Once the vegetables are half-cooked, pour in 4 cups of water and bring to a boil.
- 4
Add 2 tablespoons of the udon tsuyu (liquid soup base) that comes with the udon noodles.
- 5
Next, add the 4 pieces of curry roux and simmer together.
- 6
Simmer until the broth thickens, then season with pepper to taste to finish.
- 7
Boil water in a pot, cook the udon noodles until soft, then drain in a strainer.
- 8
Add the blanched udon noodles to the curry broth you made earlier.
- 9
Mix the curry broth and noodles evenly and bring to a boil once more to finish.
- 10
Curry udon complete! Chewy noodles in a thick curry broth — enjoy the noodles first, then mix the leftover broth with rice if you like.