Curry Chicken Udon Recipes

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CURRY CHICKEN UDON

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



Curry Chicken Udon image

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

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

CURRY UDON

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



Curry Udon image

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

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

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    #curries     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #bisques-cream-soups     #main-dish     #soups-stews     #vegetables     #asian     #easy     #inexpensive     #carrots     #3-steps-or-less     #4-hours-or-less

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