Japanese Curry Noodles Recipe

Japanese curry noodles

  • serves 2
  • Easy

Make this spiced curry noodle broth when you're short of time for a comforting, flavour-packed dinner


Make our Japanese curry noodles for a comforting dinner, then check out more vegetarian curry recipes such as our spinach, chickpea & potato curry

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

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.



  • eggs 2
  • onion 1 small, chopped
  • baby carrots 8, peeled and halved
  • oil
  • butter 1 1/2 tbsp
  • plain flour 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
  • spring onions 2, chopped, to serve


  • 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