Best Curry Udon Recipes

CURRY UDON

Steps:

• Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
• Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
• Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

CURRY CHICKEN UDON

Steps:

• Cut chicken into bite-sized pieces. Slice onion and carrot into thin long pieces. Heat a deep pan and saute the chicken, onion, and carrot. Salt the ingredients. Add in the pan and simmer until ingredients are soften. Add curry roux in the soup and bring to a boil. Add potatostarch and water mixture in the soup to thicken. Add udon noodles in the curry soup and heat. Add soy sauce in the udon soup and sprinkle chopped green onion over it.
• For serving: Stir sprouts into beaten eggs and pour over hot oil and serve over a bowl of curry udon.
• *Makes 4 servings.

CURRY UDON WITH BREADED FRIED SHRIMP

Steps:

• 1. Get 2 small pots of boiling water, one for the udon & the other for the curry packet.
• 2. Heat vegetable oil in a medium size pot to 400 degrees, enough to dredge the shrimp in. Deep fry, turning once and drain on a paper towel.
• 3. Strain udon into a serving bowl, cut open packet of curry and pour over udon, place 3 fried shrimp on top and garnish with ginger & soy sauce to taste. Side note to get oil at desired temp, use a candy thermometer clipped to the edge of the pot. Every ingredient is found at a Asian supermarket (Marukai Stores, Freshia Korean Market, 99 Ranch Market, for example..)

CURRY UDON WITH BREADED SHRIMP

Steps:

• 1. Get 2 small pots of boiling water, one for the udon & the other for the curry packet.
• 2. Heat vegetable oil in a medium size pot to 400 degrees, enough to dredge the shrimp in. Deep fry, turning once and drain on a paper towel.
• 3. Strain udon into a serving bowl, cut open packet of curry and pour over udon, place 3 fried shrimp on top and garnish with ginger & soy sauce to taste. Side note to get oil at desired temp, use a candy thermometer clipped to the edge of the pot.

PLUMP UDON NOODLES IN THAI GREEN CURRY WITH EGGPLANT

Steps:

• Combine the basil, cilantro, 1/4 cup coconut milk, the fish sauce, soy sauce, coriander, cumin, sugar, garlic, chile, ginger, lemongrass, lime juice, shallot and some black pepper in a food processor. Blend until a paste forms.
• Heat the canola oil in a large pan over medium-high heat. Add the curry paste and stir-fry for 1 minute. Add the stock and kaffir lime leaves and bring to a boil. Turn down the heat to medium and simmer for 10 minutes. Add the bell pepper, eggplant and the remaining 1/2 cup coconut milk and cook until the vegetables are tender, 15 to 20 minutes.
• Meanwhile, cook the noodles in salted boiling water until al dente. Drain.
• Fill a big bowl with the noodles and cover with the spicy green curry sauce.

CURRY CHICKEN UDON NOODLES STIR FRY

Steps:

• 1. Marinate chicken with a dash of soy sauce, some salt & pepper, and set aside. 2. Have Udon noodles cooked, cooled and set aside 3. Heat vegetable oil in a wok & sauté the onion, garlic, ginger, & curry powder for 2 mins on high heat. 4. Add chix and stir fry for 5 mins 5. Add red pepper, cabbage, bean sprouts & mushrooms & stir fry for 3 mins 6. Place cooked Udon noodles in wok, stir to combine all ingredients. 7. Add soy sauce, sugar, sake & pinch of salt & pepper to taste. 8. Stir fry to mix for another 2 mins & remove from heat. 9. Cover wok & let steam for 1 min. 10. Sprinkle with scallions on top. 11. Serve.

JAPANESE STYLE CURRY UDON NOODLES (KAREI UDON)

Steps:

• In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
• Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.