Curry Udon カレーうどん
Curry Udon カレーうどん
Curry Udon is your new weeknight hero—thick, chewy udon noodles in a warm, savory Japanese curry broth. It’s the quickest, tastiest way to turn leftover curry from last night’s curry rice into a brand-new, tasty dish. Just add noodles, adjust the broth, and you’ve got cozy Japanese comfort food in minutes!
Ingredients
Method
- Add 1/2 cup of water to a pot and turn on medium heat. Add 4 tbsp of mentsuyu (Japanese noodle soup base).
- Add about 1 1/2 cups of leftover curry, and stir until all blends smoothly.
- Drop a block of frozen udon noodles into a pot of boiling water. Wait 1 minute, and then gently separate the noodles. Once udon noodles are fully separated, boil for another 1 minute.
- Drain the udon and then add to the boiling curry soup immediately. Mix thoroughly. It's ready! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
- Using dried udon: Cook the noodles according to the package instructions, then add them straight into the boiling curry. Make sure it is at a full boil before adding the udon.
- Leftover curry: If you’re not using your leftover curry the next day, boil it once, let it cool completely, and store it in the refrigerator for up to 2 days. Never leave curry at room temperature—it can spoil quickly.
- Noodle swaps: You can easily substitute soba noodles instead of udon.
