NHK WORLD > JAPANESE FOOD > Curry Udon Noodles
Curry Udon Noodles
A combination of two Japanese favorites, udon and curry! The thick, starchy soup keeps the noodles warm for longer.
Photographed by TAKAHIRO IMASHIMIZU
Recipe by
Tatsuo Saito
Easy
Pork
Vegetables
Rice & Noodles
530kcal
20minutes
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings boiled udon noodles (thin)
- 50 g pork (thinly sliced)
- 1/2 onion (small) (80 g)
- 1/2 abura-age fried tofuNote
- 5-6 shiso leavesNote
- 1 wakegi onionNote
- 25 g curry roux (store-bought/mild) Note
- 25 g curry roux (store-bought/medium hot)
[A]
- 1/2 tbsp kombu teaNote
- 1 tsp soy sauce
- 1/2 tbsp kombu tea
- Potato starch thickener
- 1/2 tbsp vegetable oil
Directions
1
Cut the pork into 1 cm strips. Cut the onion into thin slices. Cut the abura-age lengthwise in half and then into thin strips.
2
Cut the shiso into thin shreds and soak briefly in water. Drain and gently squeeze out excess water. Cut the wakegi diagonally into thin slices.
3
Heat the vegetable oil in a pot placed over medium heat and stir-fry the pork. When the color changes, add the onions and abura-age and continue to stir-fry.
4
Add 400 ml of water and bring to a boil. Skim off the surface scum and reduce the heat to medium low. Turn off the heat and add the curry roux. Return to low heat and simmer, while stirring occasionally, to dissolve the roux. Add [A] and mix together. Mix the potato starch and water to make the potato starch thickener and add to the curry. Add the shiso.
5
Boil the noodles according to the instructions on the package, and drain. Serve in individual bowls and cover with curry. Garnish with wakegi onions.