Japanese · Dinner
Curry Udon Noodles
Chicken thigh simmered in a Japanese curry broth thickened with a roux of curry powder and flour, poured over cooked udon noodles. Built on dashi, soy sauce and mirin, finished with scallion. Mild, warming, slightly sweet, savoury, this bowl is a home-style noodle soup rather than a dry curry.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.2gProtein
18.9gFat
66.8gCarbs
10.8gSugar
4.9gFiber
1680mgSodium
185mgChol
4.9gSat Fat
680mgPotassium
75mgCalcium
3.8mgIron
0.5mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces. Thinly slice the onion and scallion.
2
Sear
Heat oil in a saucepan over medium-high heat. Add chicken and sear for 3 minutes until the outside is no longer pink.
3
Simmer
Pour in dashi, cover, and simmer over medium-low heat for 10 minutes until chicken is cooked through. Whisk curry powder and flour with 3 tablespoons hot broth into a smooth paste, stir back into the pan, and cook over low heat for 2 minutes, stirring constantly, until thickened. Stir in soy sauce, mirin, and sugar; simmer for 3 minutes until glossy.
4
Plate
Warm udon noodles in simmering water for 1 minute, drain, then place in a deep bowl. Ladle curry broth and chicken over noodles and scatter scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 cup480ml dashi
- 11 onion
- 2 tbsp2 tbsp curry powder
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 11 oz150g, about half of a 10.5 oz package cooked udon noodles
- 22 scallion
