This cozy Curry Udon recipe is the perfect comfort food, featuring thick chewy udon noodles in a deliciously fragrant Japanese curry. It’s a quick and easy one-pot dish that’s perfect for busy weeknights when you’re craving something satisfying!
Table of Contents
- What is Curry Udon?
- Why You’ll Love This Curry Udon Recipe
- Ingredients You’ll Need to Make Curry Udon
- What are Japanese Curry Blocks?
- How to Make Curry Udon (Step by Step)
- Joyce’s Tips For Making the Best Curry Udon
- Serving Suggestions
- Recipe Variation Ideas for Curry Udon
- Frequently Asked Questions
- How to Store Leftover Curry Udon
- Recipes To Use Up Leftover Udon Noodles
- More Japanese Recipes You May Like
- Did You Make This Recipe?
- Recipe Card
Curry udon (カレーうどん) is a popular Japanese curry and noodles dish with silky, chewy udon noodles and a curry base that soothes the soup! It’s the perfect noodle dish for any time of the year, especially during colder months when you’re craving something comforting.
The best thing is that it’s super easy to make and you can even freeze the soup for up to three months! Simply thaw it, cook the noodles in it, and enjoy your delicious curry udon. Plus, you can easily find the ingredients considering how popular they’ve become! Trust me, it’s the most satisfying and delicious curry noodle dish you’ll ever try!
This delicious Japanese curry udon is quick and easy for traditional flavors you’ve probably tried at your favorite Japanese restaurant. We’ll be using store-bought curry roux cubes to make our hearty broth, and you can easily find them in all Asian grocery stores.
Read on to learn exactly how to make this delicious curry udon recipe today!
What is Curry Udon?
Curry udon (カレーうどん) is the perfect fusion of two popular Japanese dishes - udon noodles and Japanese curry. The rich curry base with the chewy noodles makes for a comforting and satisfying dish that’s surprisingly easy to make!
The taste of the curry broth is absolutely incredible - it’s rich and flavorful while the udon noodles add a chewy and satisfying element. The chicken, carrots, and potatoes add a delicious texture, while the soft boiled egg and green onions bring it all together for a Japanese cuisine classic!
I’m sure you’re going to fall in love with this Japanese curry udon recipe! It’s perfect for a busy weeknight
Why You’ll Love This Curry Udon Recipe
Comfort Food: There's nothing quite like a bowl of cozy curry udon to comfort you on a chilly day. The thick, chewy udon noodles and the hearty curry soup make this dish the ultimate comfort food in a bowl!
Easy to Make: This curry udon recipe is a quick and simple one-pot meal, perfect for those busy weeknights! You’ll get classic flavors in no time!
Family Favorite: This recipe is sure to be a hit with the whole family! The soft, chewy udon noodles and comforting curry soup make this a dish that everyone will love.
Versatile: This curry udon recipe is incredibly versatile! You can use either boneless chicken thighs or wings and top with a soft-boiled egg or a sunny side up fried egg. You can even adjust the thickness of the soup to your liking by adding more stock.
Ingredients You’ll Need to Make Curry Udon
All you need are some incredibly simple, pantry-staple ingredients to make this delicious curry udon recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Udon noodles: These Japanese noodles are the star of this dish! These thick, chewy noodles make this curry udon truly comforting. For the best texture, consider using frozen udon, but packaged vacuum udon noodles will work well too. Remember not to overcook them to maintain their chewiness.
- Chicken: You can use boneless chicken thighs or wings. This adds a meaty, savory element to the curry udon.
- Carrot: Carrots are a staple ingredient in Japanese curry. They provide a soft, sweet touch to the soup. I recommend cutting them smaller so that they quick faster.
- Potatoes: This is another staple in Japanese curry! They add a soft texture and some starch to keep the curry soup thick. Like carrots, cutting them smaller will help them cook quicker.
- Onions and garlic: These ingredients are used to give the curry more flavor and depth.
- Egg: You can make a soft-boiled egg (boil time of around six and a half minutes). A sunny side up egg can also be a delicious alternative to your curry udon, and is quicker to make.
- Green Onions: This is used as a garnish, adding a pop of color and a fresh flavor to the dish.
For the Curry Soup:
- Stock or Broth: You can use instant dashi powder for the best flavor, but regular chicken stock is simpler and easier to find. If you prefer a thinner soup, you can add more stock, but remember to adjust with soy and mirin for flavor. I use no sodium stock so that I can control how salty the soup is with the soy sauce. If you use dash powder as your stock, make sure you don't put as much soy sauce so that it's not overly salty.
- Japanese Curry Roux Cubes: These store-bought curry roux cubes are essential for making the curry soup. I used the S&B brand for this recipe because it is the most popular brand so it is very easy to find. Read the section below to learn more about them and the things you need to keep in mind.
- Soy Sauce: This adds more umami and salt to the curry soup, enhancing its flavor.
- Mirin: This balances the saltiness with sweetness. It’s key to achieving that cozy flavor in the curry udon noodle soup.
What are Japanese Curry Blocks?
Japanese curry cubes or blocks are an instant curry roux available in block form. They’re made of curry powder, flour, oils, and various flavors and can be used instead of a Japanese curry sauce made from scratch which can take hours to prepare!
They have the look and texture of a curry block like a dense, seasoned paste that’s solid at room temperature.
Out of the common brands available in Asian supermarkets, S&B is one of the most popular brands. (I'm not sponsored, this is genuinely what I use at home).
It’s important to note the package size to determine how many bricks you’ll need because these curry bricks come in different sizes, ‘one block’ can mean vastly different things!
If you buy the 92g pack, use 3 blocks for this recipe. If you bought the 220g pack, use 2 blocks instead.
How to Make Curry Udon (Step by Step)
Making this incredible curry udon recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
How to Prep Ingredients
Prepare the Garnish: Start by finely mincing the green onions. Set these aside as they will be used later for garnishing the dish.
Chop the Vegetables: Next, chop your potatoes and carrots into small, bite-sized half inch pieces. Remember, smaller pieces will cook faster.
Dice Onions and Garlic: Finely dice your onions and garlic. Once done, set these aside for later.
Prepare the Curry Blocks: Chop the Japanese curry blocks into smaller pieces. This will allow them to melt more easily once added to the stock.
Prepare the Chicken: If using boneless chicken thighs, cut these into small, roughly one-inch pieces and sprinkle some salt on to it. This will help brown them better.
How to Cook Curry Udon
Cook the veggies: In a pot, combine carrots and potato and cook these on medium heat with oil. This should take around two to three minutes.
Brown the Chicken: Add your chicken to the pot and cook it until it is half way done. This will take approximately two to three minutes.
Add the Aromatics: Add the onions and garlic to the chicken and cook it for another one to two minutes.
Add the Chopped Curry Blocks and Half the Stock: Now, add in your Japanese curry block and half the amount of stock. Stir until the curry blocks fully dissolve. Once dissolved, add the remaining stock, soy sauce, and mirin.
Let It Simmer: Set the stove to Medium-Low heat and let this simmer with the lid closed until the carrots and potatoes are soft. This should take around fifteen to twenty minutes.
Prepare Soft Boiled eggs: While your curry soup is simmering, prepare your soft boiled eggs. To do this, slowly add eggs into a separate pot of boiling water and boil for six and a half minutes. Once done, shock the eggs with cold water to stop the cooking process. Peel once fully cooled. I like to add the cracked eggs back into the cold water to soak for a few seconds to make it easier to peel. Cut the eggs in half lengthwise.
Prepare the Udon Noodles: If you're using frozen udon noodles, place them in a colander and run cold tap water over them until they're thawed. If you're using vacuum-packed udon, there's no need to do anything to the noodles.
Check the Curry Soup: Once the potatoes and carrots in your soup are soft, it is done. I like to use a knife or fork to pierce the carrots to test for doneness.
Add Noodles to the Soup: Stir the udon noodles into the curry soup and let them cook for thirty seconds to one minute. This will warm them up.
Serve: Finally, place the noodles in a bowl, ladle the soup over them, and top with a halved soft boiled egg. Garnish with the green onions you prepared earlier. Enjoy your delicious curry udon!
Joyce’s Tips For Making the Best Curry Udon
Choose the Right Udon Noodles: For the best texture, use frozen udon noodles. They provide a thick, chewy consistency that tastes incredible. Vacuum-packed udon noodles are a good alternative.
Prep Your Ingredients To Bite-Sized Pieces: Finely dice your onions and garlic, and chop potatoes and carrots into small, half-inch pieces for quicker cooking. Remember, the smaller the pieces, the faster they'll cook.
Don't Overcook Your Udon Noodles: To maintain their chewiness, add the udon noodles to the curry soup and cook for only about 30 seconds to a minute. Overcooking can lead to mushy noodles.
Top It Off With an Egg: For a delicious topping that looks great too, add a soft-boiled egg or a sunny-side-up fried egg.
Tweak the Curry To The Consistency You Like: If you prefer a thinner curry soup consistency, add more stock but make sure to adjust the soy and mirin for a balanced flavor. To get the cozy thick curry, leave it as the way the recipe is.
Check the Japanese Curry Blocks Package Size: There are 2 different package sizes if you buy the S&B brand. 92g and 220g. If you bought the 92g box, use 3 blocks for this recipe. If you bought the 220g box, use 2 blocks instead.
- Want to turn your curry udon into a complete meal? Add a soft boiled egg or a sunny side up fried egg on top. The creamy egg yolk adds an extra layer of richness to the dish.
- Serve this delicious Japanese curry dish with a sprinkle of furikake seasoning or bonito flakes for some extra flavor that goes beautifully with the soup broth.
- For a comforting dinner, serve your curry udon with a side of Garlic Edamame. The garlicky, salty edamame perfectly complements the savory, hearty udon.
- Looking for a light salad? Pair your curry udon with a Kani Salad (Japanese Crab Salad). The light, sweet salad balances the rich curry udon beautifully.
- For a quick lunch, enjoy your curry udon on its own. It is a satisfying, one-pot meal that's perfect for a busy day.
- For an added crunch, serve your curry udon with a side of pickled daikon. The tangy, crunchy pickles provide a nice contrast to the soft, chewy udon noodles.
Recipe Variation Ideas for Curry Udon
This delicious curry udon recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Make it Vegetarian: For those who prefer plant-based meals, simply omit the chicken. You can add extra veggies like bell peppers or mushrooms to keep the dish hearty and flavorful. It is a great way to enjoy the rich curry udon without the meat.
Different Meats: Instead of chicken, feel free to use thinly sliced beef, ground meat, or even hot pot beef! The thinner slices are easier to cook and will give you udon noodles are heartier flavor.
Make it Spicier: If you love spicy food, add some chopped chili peppers or a dash of chili oil to the curry. It'll give your curry udon a spicy kick that will warm you up from the inside out.
Creamier Consistency: If you want an extra creamy curry udon, add a splash of coconut milk. It gives the curry a smooth, rich texture and a slightly sweet flavor that balances the savory flavors beautifully.
Frequently Asked Questions
Absolutely! While this recipe calls for chicken, feel free to substitute it with your preferred protein. Pork, beef or even tofu would work great in this curry udon.
Yes, the egg is optional in this curry udon recipe. You can skip it entirely or replace it with other toppings like sliced green onions, sesame seeds, or pickled ginger for added flavor.
Definitely! While frozen udon noodles have a great chewy texture, packaged fresh udon noodles can also be used in this recipe. Just make sure not to overcook them to maintain their chewiness.
How to Store Leftover Curry Udon
If you have leftovers, you can easily store them! First off, it is important to note that you should only store the curry soup, not the udon noodles. The noodles are best when they're fresh and chewy. If you store them in the curry, they may become soggy and lose their chewiness. So, make sure to cook your noodles fresh each time you want to enjoy your curry udon.
Now, let's talk about how to store the curry soup. Once it is cooled down, transfer the soup into an airtight container and store it in the fridge. It can last for up to three days. When you're ready to enjoy it again, you can reheat it in a pot or microwave and add your noodles to it.
But what if you want to store it for longer? Well, you're in luck because curry soup can be frozen! Just like with refrigerating, make sure to cool the soup down before transferring it into a freezer-safe container. The soup can be frozen for up to three months.
To thaw it, leave it in the fridge overnight. Then, reheat it in a pot, and remember to make your udon noodles fresh.
Recipes To Use Up Leftover Udon Noodles
More Japanese Recipes You May Like
Did You Make This Recipe?
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Japanese Curry Udon
Joyce's Recipe Notes
- 2 bricks frozen udon noodles
- 1-2 boneless chicken thighs (cut into 1 inch pieces)
- 1 carrot (cut into half inch pieces)
- 1 potato (cut into half in pieces, I like yellow potatoes)
- 1 small yellow onion (diced)
- 2 cloves garlic (finely minced or grated)
- 2 large eggs (for soft boiled eggs)
Japanese Curry Soup
- 2 cups broth or stock (any kind, no sodium or low sodium)
- 2-3 blocks Japanese curry blocks (If you have the 92g package, use 3 blocks. If you have the 220g package use 2 blocks)
- 1½ tablespoons soy sauce
- 1 tablespoon mirin
- 1 stalk green onions (finely minced)
Prepare the Ingredients
- Finely mince 1 stalk green onions and set this aside for later as a garnish. Discard the root end.
- Wash the 1 potato and 1 carrot and chop them into half-inch pieces. We are cutting them smaller so that they can cook more quickly.(I don't peel my carrots and potatoes, but if you like you can peel them before you cut them)
- Next, peel 1 small yellow onion and dice the onions into half inch pieces and set it aside.
- Peel and finely mince or grate 2 cloves garlic and set it aside.
- (Important: The curry blocks are not all the same size, depending on what size package you bought. If you bought the 92g package of curry blocks, use 3 blocks. If you bought the 220g package, use 2 blocks instead)
- Remove the Japanese curry blocks from the packaging and finely chop them into small pieces. This will help it dissolve more easily in the stock.
- Cut the chicken into 1 inch size pieces and sprinkle a bit of salt on it, this will help the chicken brown more easily. Set it aside.
Make the Curry Udon Noodle Soup
- Set a pot over the stove and set it to medium heat.
- Add a bit of oil, add the chopped carrots and potatoes, and cook them for about 2-3 minutes.
- Add in the chicken and brown it until it is about 50% done. This will take about 2-3 minutes.
- Add in the diced onions and garlic and cook it for another 1-2 minutes
- Push aside all the vegetables and chicken to the side of the pot, and add the chopped curry roux blocks, and half the stock.Gently stir the curry blocks until they have fully dissolved.
- Add in the rest of the stock and stir everything together.
- Set the stove to medium-low heat and let everything simmer (with the lid on) for 15-20 minutes or until the carrots and potatoes are soft.
Make the Soft Boiled Eggs
- Put a small pot of water over the stove on high heat and wait for the water to boil.
- Once the water has boiled, gently add in the eggs with a spoon. This will help prevent it from cracking in the water.
- Cook the eggs for 6 ½ minutes for soft boiled eggs.
- Once the eggs are done, add it into a bowl of cold water to stop the cooking process.
- When the eggs are cool, crack and peel the eggs and cut the eggs lengthwise in half.(I like to add the cracked eggs back into the cold water for a few seconds, because I find it helps the eggs peel more easily.)
Prepare the Udon
- Place the frozen brick of udon into a colander and run cold tap water over it until it has thawed and softened from its brick form.
- Once the potatoes and carrots in the soup are soft, the curry soup is done. To test for doneness I use a knife to pierce the carrots.Add the udon noodles into the soup and cook it for 30 seconds to 1 minute to warm them up.
Put Everything Together
- Place the noodles in a serving bowl, ladle the curry soup over it, and top it with green onions and the halved soft boiled eggs. Enjoy!
*Nutritional information is calculated using online tools and is an estimate*
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