Curry udon

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

The Japanese have adopted the idea of curry in much the same way they adopted the art of deep frying from the Portuguese, and the art of crumbing from eastern Europe. Curry powder first came to Japan in the late 19th century and, while in no way resembling Indian cookery, Japanese curries have a peculiar charm all their own.


  • 300 g (10 oz) dried udon
  • 2 tbsp peanut oil


Put noodles in a pot of boiling water. When water returns to the boil, add 1 cup cold water. When water again returns to the boil, add another cup cold water. Repeat the process another 2 to 4 times, depending on thickness of udon, until the noodles are cooked but still have a little resilience. Drain,