Curry Chicken Udon Recipes

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CURRY UDON



Curry Udon image

A great Japanese winter noodle soup dish! My absolute favorite meal while living in Japan. Add udon to the curry broth all at once, or to each serving bowl.

Provided by liquidtrance

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

3 carrots, cut into bite-size pieces
1 small onion, cut into bite-size pieces
3 tablespoons water
¼ cup vegetable oil
½ cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons red curry powder
5 cups hot vegetable stock
¼ cup soy sauce
2 teaspoons maple syrup
8 ounces udon noodles, or more to taste

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.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 65.2 g, Fat 15.8 g, Fiber 4.8 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 1853.5 mg, Sugar 9.4 g

CURRY CHICKEN UDON



Curry Chicken Udon image

Make and share this Curry Chicken Udon recipe from Food.com.

Provided by may.louder.milk

Categories     Curries

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

500 g boiled udon noodles
7 cups dashi soup (or chicken broth)
2 chicken thighs
1 small onion
1 carrot
1/2 teaspoon salt
1/4 chopped green onion
3 ounces japanese curry roux (available at the asian section of your local supermarket-sometimes i just use 2 tablespoon of homema)
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons water
japanese mung bean sprouts pancake
2 eggs, beaten
mung bean sprouts
salt & pepper

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.

Nutrition Facts : Calories 615.5, Fat 10.7, SaturatedFat 3, Cholesterol 145.2, Sodium 3175.9, Carbohydrate 100.3, Fiber 6.2, Sugar 1.8, Protein 26.7

CURRY CHICKEN UDON NOODLES STIR FRY



CURRY CHICKEN UDON NOODLES STIR FRY image

Categories     Chicken     Stir-Fry

Yield 4-6 people

Number Of Ingredients 16

3,0 cups raw chicken (julienned)
12 oz Udon noodles (cooked & cooled)
3 TBSP vegetable oil
1 med onion (sliced)
1 tsp ginger (minced)
1 tsp garlic (minced)
2.5 TBSP curry powder
1 red bell pepper (sliced)
5 leaves of cabbage (sliced)
1 cup bung bean sprouts
1 cup mushrooms (sliced)
4 TBSP soy sauce
1 tsp sugar
1 TBSP sake
salt & pepper to taste
1 stalk scallion (thinly sliced)

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.

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