Chicken Curry Udon
The first time I had chicken curry udon was in Japan during high school. I remember sitting in a small restaurant full of businessmen and students all slurping away at the goodness. The restaurant provided all of the customers with bibs, which I thought was clever.
Whenever I feel like slurping, I make chicken curry udon at home. This chicken curry udon recipe is quick and easy to make. Just have the frozen udon thawed and ready to go. If you don’t like chicken, you can leave it out or use other meat. If you always have curry with rice, here’s a good way to change it up and don’t be afraid to slurp!
This recipe makes 1 large serving
- 1 package frozen udon (thawed)
- 6 oz chicken breast sliced
- 2 shiitake mushroom sliced
- 2 oz sliced onion (about 1/2 cup)
- 1/3 large carrot sliced thinly
- 1 tablespoon butter
- 1 teaspoon curry powder
- 2 cubes curry roux
- 1 1/2 cup water
- salt and pepper (to season)
- Thaw frozen udon in lukewarm water until the noodles separate. Drain water and put aside. Thinly slice the chicken breast, mushroom, carrot, and onion.
- Heat a wok on high heat. When hot, add butter. Quickly add the meat and vegetables and sauté. Add a little bit of salt and pepper, then add 1 teaspoon curry powder and sauté again for about a minute.
- Add 1 1/2 cup water and 2 cubes of curry roux and stir. When the cubes have dissolved and curry thickens, add the udon and stir. Continue cooking for about 2 minutes. Serve with benishoga if desired.