Ingredients for Curry Chicken Udon
- 1 (16-ounce) package udon noodles
- Soup
- Chicken Thighs
- 1 large onion, thinly sliced
- 1 large carrot, peeled and cut into 1/4-inch thick half-moons
- Salt and pepper to taste
- 2 green onions, thinly sliced
- Roux
- 1 tablespoon soy sauce
- Cornstarch
- 2 tablespoons cold water
- Pancake
- 1 large egg, lightly beaten
- Mung Bean Sprouts
- Salt & Pepper
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How to Make Curry Chicken Udon
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides.
- Add onion and carrot to the pot. Cook for 5-7 minutes, until softened.
- Season with salt and pepper to taste.
- Add 4 cups of water (or chicken broth for richer flavor) to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in curry roux until completely dissolved and the sauce is smooth.
- In a small bowl, whisk together potato starch and 2 tablespoons of cold water until smooth. Add to the curry and stir until thickened.
- Add udon noodles to the pot and cook according to package directions, usually 2-3 minutes, until heated through and tender.
- Stir in soy sauce.
- Divide the curry udon into bowls.
- For the garnish: Heat remaining oil in a small pan. Pour in beaten egg and swirl to cook, creating thin egg ribbons. Top the udon with bean sprouts and the fried egg.
- Sprinkle with chopped green onions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
132 g
Sugar
7g
Fat
14g
Carbs
33g
