25min 4 ppl
Curry Udon
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 8 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 18g
Carbs 64g
Fats 16g
About this dish
Udon noodles drowned in a curry broth thickened with the same roux blocks used for Japanese curry rice, pork and vegetables simmered soft inside it. Two comfort foods that were always going to end up in the same bowl.
Allergy Info
Gluten, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionsliced1
- Carrotssliced100 g
- Spring onionssliced2
Meat & Poultry
- Pork Bellythinly sliced250 g
Tins & Jars
- Japanese curry roux100 g
- Dashi stock900 ml
Dried Goods
- Udon noodles600 g
Oils & Condiments
- Soy sauce20 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Slice the onion and carrots.
Approx. 5 minutes
2
Cook the udon noodles in a large pot of boiling water according to the packet instructions, then drain and divide between bowls.
Approx. 6 minutes
3
Heat the vegetable oil in a large saucepan and stir-fry the pork for 4 minutes until browned.
Approx. 4 minutes
4
Add the onion and carrots and stir-fry for 3 minutes more.
Approx. 3 minutes
5
Pour in the dashi stock and bring to a simmer, then cook for 10 minutes until the vegetables are tender.
Approx. 8 minutes
6
Break the curry roux into the pan and stir until fully dissolved, then simmer for 5 minutes, stirring, until thickened, checking a slice of pork reaches 63°C with a meat thermometer.
Approx. 6 minutes
7
Stir in the soy sauce.
Approx. 2 minutes
8
Ladle the curry broth over the noodles and scatter with sliced spring onion.
Approx. 3 minutes
