Curry Udon Recipe

Name: Curry Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons vegetable oil; 1 cup thinly sliced yellow onion; 1 cup peeled and thinly sliced salsify; 1 teaspoon curry powder; 6 cups Udon Broth (page 66); 3 ounces medium-hot Japanese curry sauce mix; 1 1/4 cups whole milk; 12 ounces beef, sliced paper thin (ask your butcher to slice it for you); 1 pound dried udon noodles; 2 scallions, both white and green parts, thinly sliced; 8 mitsuba leaves, thinly sliced

Servings: persons

1 1/2 tablespoons vegetable oil
1 cup thinly sliced yellow onion
1 cup peeled and thinly sliced salsify
1 teaspoon curry powder
6 cups Udon Broth (page 66)
3 ounces medium-hot Japanese curry sauce mix
1 1/4 cups whole milk
12 ounces beef, sliced paper thin (ask your butcher to slice it for you)
1 pound dried udon noodles
2 scallions, both white and green parts, thinly sliced
8 mitsuba leaves, thinly sliced

1
Set a large saute or wide-bottomed pan over high heat and add 1 1/2 tablespoons of the oil.
2
When the oil is hot, about 30 seconds, add the onions and salsify.
3
Cook for 1 minute, then decrease the heat to medium and cook, stirring often, until the onions are soft, approximately 45 seconds longer.
4
Add the curry powder and continue cooking, stirring often, until it has been absorbed, about 30 seconds.
5
Pour the broth over the vegetables and increase the heat to high.
6
Add the curry sauce mix and stir until dissolved, about 2 minutes.
7
Stir in the milk and heat for 1 minute.
8
Stir in the beef and cook over medium heat until the meat is cooked through, 2 1/2 to 3 minutes.
9
Place a large pot of water over high heat and bring to a boil.
10
Add the noodles and cook, following package instructions.
11
Drain well.
12
Divide the noodles among 4 bowls.
13
Into each bowl pour one-fourth of the curry broth and the beef and garnish with the scallions and mitsuba leaves.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons vegetable oil, 1 cup thinly sliced yellow onion, 1 cup peeled and thinly sliced salsify, 1 teaspoon curry powder, and more.

Yes, Curry Udon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Udon

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