1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (251g) Recipe makes 4 servings The following items or measurements are not included below: soup roux
Calories 615
Calories from Fat 96		(15%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.1g
Cholesterol 145mg		48%
Sodium 3175mg		132%
Potassium 424mg		12%
Total Carbohydrate 100.3g		33%
	Dietary Fiber 6.2g	24%
	Sugars 1.8g
Protein 26.7g		53%
detailed view... how is this calculated?

people who like this recipe also like:

Crispy Salmon Cakes With Lemon- Caper Mayonnaise

By: GaylaJ

Three-Cup Chicken

By: Grace Lynn

Curry Chicken Udon

Recipe #121494 | 1¾ hours | 1 hour prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef #214896
May 10, 2005

wanted to try a new recipe....it turned out great! here goes

SERVES 4 -6 (change servings and units)

Ingredients

500 g boiled udon noodles
7 cups dashi soup (or chicken broth)
2 chicken thighs
1 small onion
1 carrot
1/2 teaspoon salt
1/4 chopped green onion
3 ounces japanese curry roux (available at the asian section of your local supermarket-sometimes i just use 2 tablespoon of homema)
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons water

For serving

japanese mung bean sprouts pancakes
2 eggs, beaten
mung bean sprouts
salt & pepper

Directions

1
Cut chicken into bite-sized pieces. Slice onion and carrot into thin long pieces. Heat a deep pan and saute the chicken, onion, and carrot. Salt the ingredients. Add in the pan and simmer until ingredients are soften. Add curry roux in the soup and bring to a boil. Add potatostarch and water mixture in the soup to thicken. Add udon noodles in the curry soup and heat. Add soy sauce in the udon soup and sprinkle chopped green onion over it.
2
For serving: Stir sprouts into beaten eggs and pour over hot oil and serve over a bowl of curry udon.
3
*Makes 4 servings.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Pioneer Woman Chicken Parmigiana

Bacon Ranch Slow Cooked Chicken

Scalloped Potatoes for Two

Easy Roast Chicken Dinner

Armenian Lentil Soup

Browse similar recipes by category

Course > Main Dish > Curries
Course > Soups > Bisques/Cream
Main Ingredient > Vegetables > Carrots
Cuisine > Asian
Preparation > Time to Make > < 4 hours
Preparation > Simple > 3 or Less Steps
Preparation > Inexpensive

Featured Reviews for This Recipe

From: Chef #301232

On Mar 12, 2006

Thanks!! Ever since i came back from japan i was interested in making this noodle.. I practically ate this dish 2 times a day for 3 days!! and i loved it!! Well Now i finally noe how to make it... and the smell of the food brings back so many memories!! tears!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Japanese Delight

On Nov 28, 2005

this was great!! better tasting than i've had in japanese restaurants. i used more curry roux than the recipe called for, i like a stronger curry flavor. did not need the soysauce, it very salty from the broth and the roux. i also didn't have to use cornstarch, it was just right in consistency already. i didn't make the mungbean pancake. a easy, yummy meal!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Cinizini

On Jul 9, 2005

We haven't had much curry udon but enjoyed the flavor of this recipe. The egg pancakes were an unusual and tasty addition, adding a different texture. At first I didn't think that it needed the cornstarch, from my experience using roux, but in the end decided to follow the recipe exactly and it turned out fine. The noodles do not hold up well as leftovers, though the curry is good mixed in with rice the day after! Thanks for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BirdyBaker

On May 13, 2005

Hi there!. My mom is famous for her curry udon but I decided to try a different recipe to see how my family would like it. This recipe still can't beat mom's, but it surely is good curry udon, the best I've had apart from my mothers. I think I'll stick with my mom's recipe but this was good nonetheless,a really good introduction for anyone who has not had curried udon. I will give it 5 stars because perhaps I am just biased in choosing my own mother's recipe..lol. Thanks for the good recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews