Japanese · Dinner
Curry Udon Noodles (High-Protein)
Chicken thigh and udon noodles simmered in a curry-spiced dashi broth thickened with a roux of curry powder and flour. Enriched with a soft-boiled egg and edamame for protein, finished with scallion and served hot in a deep bowl.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
651Calories
54.3gProtein
24.6gFat
56.8gCarbs
6.9gSugar
6.1gFiber
1584mgSodium
432mgChol
9.8gSat Fat
870mgPotassium
135mgCalcium
4.9mgIron
1.1mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the chicken thigh into bite-size pieces and halve the soft-boiled egg. Thinly slice the onion and scallion; cut the carrot into thin rounds.
2
Sweat
Melt the butter in a saucepan over medium heat. Add the onion and carrot and sweat for 4 minutes until the onion turns translucent.
3
Bloom
Push the vegetables to one side. Add the curry powder and flour to the butter, stirring over medium-low heat for 1 minute until the raw flour smell fades.
4
Simmer
Pour in the dashi and chicken stock, stirring constantly to dissolve the roux. Add the chicken thigh and simmer over medium heat for 10 minutes until opaque throughout.
5
Season
Stir in the soy sauce, mirin, and salt. Simmer over medium-low heat for 2 minutes until the broth tastes balanced.
6
Finish
Add the cooked udon noodles and edamame to the pan. Warm through over medium heat for 2 minutes until heated through and glossy with broth.
7
Plate
Pour the noodles and broth into a deep bowl. Top with the soft-boiled egg halves and sliced scallion. Serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 14 oz200g, about 1 cup cooked udon noodles
- 2 cup480ml dashi stock
- 1/2 cup120ml chicken stock
- 11 onion
- 2/3 cup80g carrot
- 2 tbsp2 tbsp curry powder
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp28g butter
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp mirin
- 22 eggs, soft-boiled and halved
- 1/2 cup74g shelled edamame, cooked
- 22 scallion
- 1 tsp1 tsp salt
