Easy 15 Minute Curry Udon

Chef's Notes

Spice Level – Add heat with rayu chilli oil, chilli powder or shichimi togarashi, or use a hot curry roux base.  
Garnishes – Serve topped with extra spring onion slices, sprinkle with furikake, bonito flakes or aonori flakes. For extra texture try it with crispy fried shallots. You could even try it with a soft boiled egg on top!
Toppings – Place a crunchy piece of chicken katsu, tempura or popcorn chicken pieces on top to make it go even further.
Thicken Curry – You can thicken the curry one of two ways – by cooking it down further on a low simmer, or by adding a few more chunks of curry roux.
Like it soupy? Add more stock for a runnier dish, and make it a curry soup.
Missing the MSG? Add a splash of soy sauce or salt and pepper to get that extra salty kick.
Udon Noodles – Fresh, homemade udon noodles are always best. If you don’t have the time, frozen is second best and dried udon is the cheapest.
Dashi – Use powder, make homemade dashi, or substitute with chicken or vegetable stock.
Beef – Beef mince works best, can also use pork or chicken. Sub with thin slices of pork or beef, shabu shabu style. If you’re vegetarian, opt for tofu or shiitake mushroom!
Curry Roux – Use homemade curry roux or store bought S&B Golden Curry.
Onion– Brown or white onions. Sub with leek or shallots if you need.