Name: Curry Udon Noodles
Yield: Yield: 8 Portions
Cuisine: Japanese
Ingredients: 8 oz/227 g sliced onions; 2½ qt/2.4 L water; Salt, as needed; ½ oz/14 g sugar; 1 lb/454 g julienne turnip; 1 lb/454 g chicken breast, very thinly sliced; 1 oz/28 g very fine julienne ginger; 4 garlic cloves, sliced; 2 fl oz/60 mL vegetable oil; 1 lb/454 g napa cabbage; 1 fl oz/30 mL light soy sauce, not low-sodium; 3 oz/85 g Japanese curry paste; 4 green onions, sliced; 2 lb/907 g Dried udon noodles; 2 cups/142 g radish sprouts

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

First-time travelers to Japan are commonly surprised by the popularity of curry. Curry was introduced to Japan by European chefs at the beginning of the twentieth century, which explains curry’s similarity to goulash.

Ingredients

Curry Sauce

8 oz/227 g sliced onions
2 fl oz/60

Method

In a pan over medium heat, sweat the onions in the vegetable oil until tender, 5 to 8 minutes. Add the garlic and ginger and continue to sweat until aromatic, 10 to 20 seconds. Add the chicken breast and cook, turning as necessary, until opaque. Add the turnip and continue to cook over medium heat until tender, 3 to 5 minutes. Add the sugar and adjust the seasoning with