Olive Magazine
Japanese Curry Noodles Recipe

Japanese curry noodles

Published: May 3, 2017 at 11:10 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal509
fat18.7g
saturates7.9g
carbs59.1g
sugars9.1g
fibre9.9g
protein21.1g
salt2.5g
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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.

Ingredients

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

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.

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