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Curry udon

Prep Time:

15 Minutes

Cook Time:

30 Minutes


4 Servings



About the Recipe

Most people think of curry + udon as a modern fusion but it goes back a long way. Japan owes the introduction of curry powder to the British Royal Navy and the thread goes all the way back to the Nineteenth century. The Brits used curry powder as a method of preserving food on long sea voyages and the practice was adopted by the Japanese Navy and from there to the rest of the country. Udon served in a curry sauce was one of the first ways that the Japanese used curry powder to flavour their own foods.


4 portions fresh udon noodles

200g chicken breast

1.2L japanese stock

3 tbsps soy sauce

1.5 tbsps mirin

4 cubes Golden Curry roux

130g onion

130g carrot

130g aubergine

80g green beans

2 tbsps potato flour

some vegetable oil & chopped spring onions for garnishing


halve and slice the onion, trim and halve the green beans, peel and cut the carrots in half lengthways and slice them diagonally

halve the aubergine and slice it

slice the chicken breast into small chunks

heat 1 tbsp of oil in a large pan and fry the chicken for 2 mins. add the vegetables and fry for another min

add the stock, mirin, and soy sauce to the pan

bring to the boil and simmer for 15 minutes with the lid on

add 4 cubes of Golden Curry roux and simmer for another 5 mins, stirring occasionally.

dissolve the potato flour in a little water and add it to the curry to thicken it. then add the udon and simmer for 5 mins

your curry is now ready. garnish with the chopped spring onion and serve with rice or naan bread

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