Japanese Curry Noodles

Japanese curry noodles

  • serves 2
  • Easy

Try this flavoursome recipe when you're short of time but still looking for a seriously delicious dinner. You can buy blocks of Japanese curry roux (used as a soup base) in Asian supermarkets, but it’s just as easy to make your own

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Looking for a vegetarian curry recipe? Try our collection of easy vegetable curry recipes here.

Ingredients

  • eggs 2
  • onion 1 small, chopped
  • baby carrots 8, peeled and halved
  • oil
  • butter 1 1/2 tbsp
  • curry powder 1 1/2 tbsp
  • chilli flakes a pinch, (optional)
  • veg stock 650ml
  • baby leaf greens a handful, shredded
  • ready-to-eat udon noodles 300g
  • soy sauce 2 tsp

To serve

  • spring onions 2, chopped

Method

  • Step 1

    Drop the eggs into boiling water and cook for 7 minutes, then cool in a bowl of iced water. Peel and halve.

  • Step 2

    Cook the onion and carrot in a splash of oil until softened then scoop out of the pan.

  • Step 3

    Add the butter and stir in the flour. Keep stirring until the mix turns straw-coloured and smells nutty. Add the curry powder and chilli flakes and cook for another 2 minutes.

  • Step 4

    Gradually stir in the veg stock. Add back the onion and carrot and cook until the carrots are tender. Add the greens and cook for a minute, then add the noodles until heated through. Stir in the soy and serve in bowls topped with the spring onion and eggs.

Nutritional Information

  • Kcals 509
  • Fat 18.7g
  • Saturates 7.9g
  • Carbs 59.1g
  • Sugars 9.1g
  • Fibre 9.9g
  • Protein 21.1g
  • Salt 2.5g
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