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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!
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Servings: 1 person
Ingredients Method Notes

Ingredients
  

  • 1 block frozen udon
  • 1.5 cups leftover curry from curry rice recipe
  • 4 tbsp mentsuyu (Japanese noodle soup base)

Method
 

  1. Add 1/2 cup of water to a pot and turn on medium heat. Add 4 tbsp of mentsuyu (Japanese noodle soup base).
  2. Add about 1 1/2 cups of leftover curry, and stir until all blends smoothly.
  3. 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.
  4. 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.