8 Reviews

Tastes just like the soup I buy at my favourite Japanese restaurant! I did however make it in a much smaller portion, skipped the syrup and used about half the required stock. It makes it thicker and the flavours stronger. Add veggies and life is perfect.

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Chefaiath April 19, 2010

This recipe was amazing! I cut the oil and stock, used brown rice udon and added steamed cauliflower and toasted sesame.

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Liz1317 January 06, 2014

While the taste is pretty good, I would have preferred the sauce thicker and with rice..

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Lizzie Rodriquez November 30, 2011

I appreciate this recipe because it gives me something to build upon. I really enjoyed the noodles and the consistency of the sauce. In other words, the sauce is a good base...but it needs a little more flavor. I'll definitely use this again and just add in some spices to suite our tastes. Thank you!

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ammil87 May 18, 2011

Im sorry but this recipe was bad. It was way too bland, no flavor to it at all. In the end I had to mess around and add in some spice, and a few other things that made it turn out pretty good. But just following the recipe directly the curry noodles can't compare to curry noodles that I have eaten from Japanese food places.

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Bou-Chan November 12, 2007

Tish- this was faantastic. It was just bursting with flavor. It is not only going in my Faves and Raves book but DH wants this one in his own special faves book. Thank you!

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Chef RZ Fan August 06, 2007

This recipe was okay. After reading the last review, I was expecting this to taste a lot like Glico curry, etc, but I found it rather bland. I messed with the spices and syrup amounts a lot to get it palatable, but I still didn't really care for it - but I'm also really picky, so who knows?

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CookingTimeForMe March 22, 2007

I absolutely loved this! I found it very similar to the Japanese curry blocks you can get for cooking vegetables in. It was good with the udon but would also go well with rice. I added some grilled portabello to my sauce just before serving and it really added to the taste. The only problem I found is that despite vigourous whisking when adding the stock I still had lumps in my sauce although it didn't detract from the flavour at all, When I make this again I might give it a whizz to combine it or add the stock slowly.

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PinkCherryBlossom September 12, 2006
Japanese Style Curry Udon Noodles (Karei Udon)