🍜 Curry udon
Curry udon is a bowl of thick, chewy wheat noodles in a glossy Japanese curry broth with thin slices of pork and fresh scallion. The curry is mild, slightly sweet and thick enough to cling to every noodle. It is a warming everyday dish served in noodle shops and made at home with leftover curry.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 portions udon noodles (about 400 g cooked)
- 150 g thinly sliced pork
- 50 g Japanese curry roux
- 1 onion, sliced
- 700 ml water
- 2 scallions, sliced
- 1 tsp vegetable oil
Method
- Fry the onion in the oil for 3 minutes, add the pork and cook until no longer pink.
- Pour in the water, bring to a simmer and cook for 5 minutes.
- Turn off the heat, dissolve the curry roux, then simmer for 3–4 minutes until thickened.
- Cook the udon according to the packet, drain and divide between bowls.
- Ladle the curry broth over the noodles and top with scallions.
How to make it lighter
- Use lean pork loin and skim any fat from the surface of the broth.
- Use a little less roux and more water for a thinner, lighter broth.
- Add extra onion or other vegetables to the broth so a smaller portion of noodles still fills the bowl.
History
Curry reached Japan from Britain in the late 19th century and became a national comfort food. Curry udon, which pairs it with thick wheat noodles, is now a standard of Japanese noodle shops and home cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →