Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, stewed curry udon noodles. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Thick chewy udon noodles soaked in a rich, fragrant curry sauce! This Japanese Curry Udon will satisfy your noodles craving in an instant. It is thicker, milder and sweeter, with a stew-like consistency. An ideal curry for curry beginner, or for people who prefer a gentler, sweeter flavor.
Stewed Curry Udon Noodles is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Stewed Curry Udon Noodles is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have stewed curry udon noodles using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Stewed Curry Udon Noodles:
- Get 1 serving Frozen udon noodles
- Get 1/3 Chicken thigh
- Take 1 Egg
- Prepare 3 Green onion or scallion
- Take 2 Shiitake mushrooms
- Take 1 Aburaage
- Get 3 slice Kamaboko
- Take 500 ml Strong bonito dashi stock
- Prepare 2 blocks Japanese-style curry base
- Take 1 tbsp Curry powder
- Prepare 1 tbsp Mirin
- Take 1 tsp Soy sauce
- Get 1 Ichimi or shichimi spice
Product Specifications: This curry-flavored udon noodle is incredibly unique and tasty. It is fast and easy to cook and it can be enjoyed during a breakfast, lunch or dinner. Instead of the udon noodles you can serve it with rice, quinoa or any other grain. (Faro is especially yummy with this!) This is more of a stew than a soup. I had to put sugar in it.
Instructions to make Stewed Curry Udon Noodles:
- Top with the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and it's done! Sprinkle with ichimi or shichimi spice if desired.
- Boil the dashi in a clay pot and add the Japanese style curry base, curry powder, mirin and soy sauce and bring to a simmer. Add the chicken and shiitake mushrooms and cook for 1-2 minutes until cooked through.
- Add the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and done! Sprinkle with ichimi or shichimi spice if desired.
Instead of the udon noodles you can serve it with rice, quinoa or any other grain. (Faro is especially yummy with this!) This is more of a stew than a soup. I had to put sugar in it. Unfortunately, I used Thai Kitchen red curry paste, but did not put too much of it. How Are Udon Noodles Typically Served? Udon are chewy Japanese noodles made from wheat flour, water, and salt, typically served in a simple dashi-based broth.
So that’s going to wrap this up with this exceptional food stewed curry udon noodles recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
