Thick, chewy udon noodles in a rich, fragrant curry broth with thinly sliced beef and lots of veggies. This curry udon is the ultimate comfort meal for when you don’t really feel like slaving away in the kitchen for hours!
Prep Time
10 mins
Cooking Time
15 mins
Ingredients
Servings
2
Instructions
- Thinly slice onion, cabbage and beef. Julienne carrot.
- Heat up oil in a large saucepan over medium heat. Add onion and sauté until fragrant and translucent.
- Meanwhile, bring a large pot of water to boil and cook your udon noodles according to package instructions.
- Add cabbage, carrot and corn to saucepan and sauté for 1-2 minutes.
- Add dashi to saucepan and bring to a boil. Reduce heat to low and let simmer for 5 minutes or until vegetables are cooked to your liking. Stir in beef and let simmer until no longer pink.
- Stir in dark soy sauce and curry cubes until dissolved completely. Turn off the heat.
- The udon should be done cooking now so drain and divide into two portions and transfer to serving bowls. Pour the curry soup over the udon and garnish with chopped green onions. Enjoy!
Notes
- Dashi is Japanese soup stock usually made from kombu or bonito flakes. If you don’t have it, you may substitute with low sodium chicken stock or vegetable stock.
- I used cabbage, carrot and corn but feel free to use whatever vegetables you fancy!
- Feel free to substitute beef with any other protein of choice. Pork, chicken or tofu would be yummy too!
