Easy 5-Ingredient Japanese ‘Curry Udon’ Style Noodles

Udon noodles are a well known and popular type of Japanese noodles. Naturally thick and chewy in texture, they are perfect for soaking up flavours in soups, stir-fries and even when simply dipped in soy sauce!

In this blog, we’re sharing a quick and filling meal combining the deliciously mild and creamy Japanese curry sauce with thick and chewy Udon noodles to make a Japanese Curry Udon style noodle recipe that you can enjoy all year round.

If you’re wondering why we’re calling it a ‘Curry Udon’ style noodle recipe, that's because while a traditional Curry Udon would typically use Japanese curry roux, dashi stock (and also some sort of meat protein) our recipe saves time by using a ready made vegan-friendly curry sauce packed with extra veggies to nibble on. But of course, feel free to add your choice of meat.

Ingredients (Serves 1):

• 1 Carrot (Sliced into small circles)
• 2 Spring Onions* (Sliced)
• 1 Sachet S&B Japanese Style Curry Sauce
• 200g Wok-Ready Udon Noodles
• 150ml Water
• Salt + Pepper to taste (optional)

1. Sautee the carrots and spring onions in a pan for roughly 2 minutes until slightly softened. Then follow by adding the curry sauce and stirring.
2. Next, gradually add the water while stirring the sauce mixture until well combined. Then allow the pan to summer for a few minutes until slightly thickened and smooth.
3. While the sauce is simmering, boil the Udon noodles in a separate pot for about 5 minutes (or cook according to packet instructions).
4. Once cooked, place the Udon noodles in your preferred bowl and serve the curry sauce over the noodles.
5. Finally, garnish the meal with spring onion slices and enjoy!

Video Demonstration: