Speedy curry udon
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This speedy curry udon is an easy 15-minute meal made with just a handful of ingredients. Thick udon noodles are tossed in a glossy Japanese curry sauce that’s easy to customise with your favourite vegetables or protein.
By Rhian Melvin
Ingredients
- 1 tbsp neutral cooking oil, such as vegetable, sunflower or rapeseed oil
- 1 onion, sliced
- 2 small carrots, sliced
- 600ml/20fl oz vegetable stock
- 2 tbsp light soy sauce
- 2 Japanese curry blocks
- 400g/14oz fresh udon noodles
To serve
- 2 breaded plant-based chicken fillets (optional)
- 1 pak choi (optional)
- spring onions, sliced
- sesame seeds, toasted
Method
If using the plant-based chicken fillets, cook them according to the packet instructions so they’re ready at the same time as the noodles.
Heat the oil in a saucepan over a medium-high heat. Add the onion and carrots and fry for 5–7 minutes, until slightly softened.
Pour in the stock and soy sauce. Add the Japanese curry blocks and stir until completely dissolved. Simmer gently until the sauce is glossy and slightly thickened.
Meanwhile, if using the pak choi, cut it into quarters and fry in a separate frying pan over a medium–high heat for 2–3 minutes on each side, until tender and golden in places.
Cook the udon according to the packet instructions. Drain, add to the curry sauce and stir until combined.
Divide between two bowls. Top with the plant-based chicken and pak choi, if using, then scatter with spring onions and toasted sesame seeds.
Recipe tips
The curry udon makes a light meal on its own, or you can add your choice of protein and vegetables for a more substantial dinner.
If adding a protein that takes longer to cook than the noodles, start cooking it first so everything is ready at the same time.
