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 UDON



Curry Udon image

Japanese curry bricks deserve their place in our pantries as a staple - inexpensive, with a long shelf life, and full of fast flavor. For those without easy access to store-bought curry bricks, you can make your own or opt for this recipe, in which a quick roux is made using a commercial curry powder blend. A Japanese brand like S&B is ideal, though most products labeled "curry powder" will work. If you have curry bricks in your pantry, you can use them and skip to Step 4, but note the package instructions to determine how many bricks to use. This recipe makes a thick, silky broth that clings ardently to the chubby udon noodles. Potatoes, carrots and onions are common ingredients used in Japanese curry, and while the spinach is not traditional, it adds a nice green element; substitute with broccoli, baby bok choy or kale if you prefer.

Provided by Hetty McKinnon

Categories     dinner, weeknight, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Kosher salt (such as Diamond Crystal)
1 1/2 pounds fresh udon noodles (vacuum-sealed)
1 tablespoon neutral oil, such as grapeseed or canola
1 yellow onion, peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch chunks
6 cups vegetarian dashi (see Tip) or vegetable stock
2 teaspoons soy sauce or tamari
1 teaspoon granulated sugar
4 handfuls baby spinach leaves (about 5 ounces)
6 tablespoons unsalted butter
1/3 cup all-purpose flour
2 tablespoons Japanese curry powder (such as S&B)
1 tablespoon garam masala
1/2 teaspoon ground cayenne

Steps:

  • Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
  • To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
  • Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
  • When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
  • Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
  • Divide the noodles and broth equally among four serving bowls, and eat immediately.

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