10-Minute Creamy Curry Udon Noodles
A velvety coconut-dashi curry sauce clings to thick, chewy udon noodles with golden seared chicken. Tastes like it simmered for hours — ready in ten minutes.
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Servings: 2 servings
Calories: 1102kcal
INGREDIENTS
- 200 gm Udon Noodles fresh or frozen
- 1 Chicken Breast chopped into bite-sized pieces
- 1 tablespoon Sesame Oil
- ½ teaspoon Salt
- ½ teaspoon ground black pepper
- 1½ teaspoon Japanese Curry Powder
- ½ cup Coconut Milk
- ½ cup Coconut Cream
- ½ teaspoon Coconut Sugar
- ½ cup Dashi Stock
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Fish Sauce
- 1½ tablespoon Potato Starch plus 2 tablespoon cold water to make slurry
- 3 spring onions finely chopped (for garnish)
INSTRUCTIONS
- Pat 1 large chicken breast, chopped into bite-sized pieces dry with a paper towel. Season evenly with 0.5 teaspoons salt and 0.3 teaspoons black pepper on all sides. Mix 1.5 tablespoons potato starch and 2 tablespoons cold water (for slurry) together in a small bowl to make your slurry — set aside.2
- Heat 1 tablespoons toasted Sesame Oil in a wide skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer — do not crowd the pan. Sear for 2–5 minutes 05:00m per side until golden and cooked through. Remove and set aside.
- While the chicken cooks, bring a pot of water to a boil. Add 200 grams fresh or frozen udon noodles and cook for 1–2 minutes 02:00 (fresh) or per packet instructions (frozen). Drain and set aside.
- In the same skillet (keep the chicken fat in), reduce heat to medium. Add 1.5 teaspoons Japanese curry powder. Fry, stirring constantly, for 30 seconds 00:30s until fragrant and darkened slightly.
- Pour in 0.5 cups coconut milk, 0.3 cups coconut cream, 0.5 cups dashi stock, 1 tablespoons soy sauce, 1 teaspoons fish sauce, and 0.5 teaspoons sugar. Stir to combine, scraping up any browned bits from the pan. Bring to a gentle simmer.
- Add the drained 200 grams fresh or frozen udon noodles into the simmering sauce. Toss and stir for 1 minute 01:00 so the noodles absorb the base flavors.
- Lower the heat slightly. Give the starch slurry a quick stir and slowly pour it into the pan. Stir constantly for 45–1 minute 01:00 until the sauce turns thick, glossy, and clings to the noodles.
- Remove from heat and let rest for 1 minute, the sauce will thicken a touch more as it settles. Slide noodles into a deep bowl. Arrange the seared chicken on top and finish with a generous handful of 3 spring onions, finely chopped.
Notes
Make it vegetarian: Swap chicken for crispy tofu and use mushroom dashi or vegetable stock instead.
Control the heat: To make it more spicy you can use Chili Oil or Chili Paste.
No udon? Thick fettuccine or ramen noodles work great with this sauce.
Add greens: Toss in blanched bok choy or snap peas just before plating for color and crunch.
Storage: Best eaten fresh. Sauce thickens considerably when chilled — loosen with a splash of dashi or water when reheating.
Nutrition
Nutrition Facts
10-Minute Creamy Curry Udon Noodles
Amount Per Serving
Calories 1102
Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 49g306%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 72mg24%
Sodium 2547mg111%
Potassium 1057mg30%
Carbohydrates 90g30%
Fiber 6g25%
Sugar 11g12%
Protein 46g92%
Vitamin A 219IU4%
Vitamin C 6mg7%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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