Japanese · Dinner
Curry Udon Noodles (No-Chop)
Chicken thigh strips simmer in a curry-spiced dashi broth thickened with instant roux cubes, poured over slurped udon noodles. No knife work required: pre-cut stir-fry chicken, scissor-snipped scallion, and ginger-garlic paste build the base. Finished with frozen peas and a soft-boiled egg for a warming one-bowl meal.
$5
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
46.8gProtein
22.4gFat
56.3gCarbs
4.9gSugar
4.6gFiber
1680mgSodium
394mgChol
5.9gSat Fat
760mgPotassium
95mgCalcium
4.2mgIron
1.1mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
no-chop
Instructions
1
Prep
Set out the pre-cut chicken thigh strips, frozen udon, curry roux cubes, and scallion. Snip the scallion into rings with kitchen scissors directly over a small bowl.
2
Saute
Warm the vegetable oil in a saucepan over medium-high heat. Add the chicken strips and stir occasionally for 3-4 minutes until no longer pink and lightly browned. Press in the ginger-garlic paste, stir for 30 seconds over medium heat until the raw smell fades.
3
Simmer
Pour in the dashi stock and bring to a boil over high heat. Reduce to medium-low, add the curry roux cubes, and simmer 5-6 minutes, stirring occasionally, until the roux dissolves and the broth thickens to a light gravy consistency.
4
Boil
Add the frozen udon noodles and frozen peas directly to the pot. Simmer over medium heat 3-4 minutes until the noodles are heated through and tender, gently working them so they separate rather than clump. Stir in the soy sauce.
5
Plate
Pour the curry udon into a deep bowl. Top with the halved soft-boiled egg and snipped scallion rings, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, pre-cut stir-fry strips chicken thigh
- 2 cup480ml dashi stock
- 44 curry roux cubes
- 11 oz311g, frozen pre-cooked portion udon noodles
- 2 tsp2 tsp ginger-garlic paste
- 22 scallion
- 4 tbsp4 tbsp frozen peas
- 22 soft-boiled egg
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp vegetable oil
