Name: Curry udon
Yield: Serves four
Cuisine: Japanese
Ingredients: 2 tbsp tapioca starch or potato starch; 1 tsp sugar; 2 spring onions, finely sliced; 1 cup green beans, blanched; 350 g (11 oz) boned chicken thigh, cut into bite-size cubes; 4 cups chicken stock; 2 tsp curry powder; 2 onions, sliced; 2 tbsp peanut oil; 300 g (10 oz) dried udon

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

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.

Ingredients

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

Asia
Japan
Main course
Noodles

Method

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,

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Curry udon

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of