Curry Chicken Udon

"wanted to try a new turned out great! here goes"
photo by Eris4752 photo by Eris4752
photo by Eris4752
photo by BirdyBaker photo by BirdyBaker
photo by may.louder.milk photo by may.louder.milk
Ready In:
1hr 40mins




  • 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.
  • For serving: Stir sprouts into beaten eggs and pour over hot oil and serve over a bowl of curry udon.
  • *Makes 4 servings.

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  1. Tasted great with a few alterations. I added extra soy sauce, curry, a little red pepper flake, and some tofu. I also served chicken katsu over the top.
  2. 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!
  3. 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!
  4. 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.
  5. This was sooooo yummy! I didn't follow the recipe religiously though (sorry) - for the two of us I just used the same amount of roux as I normally would - no idea what it is in ounces! - and only about 1 1/2 cups water. Didn't need to thicken it at all, made for a delicious dinner! Thanks for posting!



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