Japanese-style Curry Udon Noodles
Slurp up oodles of katsu curry-inspired noodles for dinner. Make a quick homemade Japanese-style curry sauce to stir through thick chewy udon noodles, chicken and vegetables, then top with spring onion. Oishi!
Serves 4
Effort: Easy
Prep: 10mins
Cook: 20mins
Ingredients
500g chicken breast, diced
2 Carrots
100g Green beans, trimmed
2 Tbsp Herbies katsu curry powder
1 Tbsp cornflour or flour
2 Tbsp soy sauce
200ml Hot chicken stock
150ml Coconut cream
1Tsp sugar
400g udon noodles
4 Spring onions
Method
Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat add the diced chicken breasts and cook for 8-10 min or until golden and cooked through.
While the chicken is cooking, top, tail, peel and dice the carrots & chop the green beans in half.
Once the chicken is cooked, transfer it to a plate and set aside. Return the pan to a medium heat, add the diced carrots and halved green beans with the Katsu curry powder and cook for 3 mins or until the veg are beginning to soften. Tip: Add a drizzle of more oil if your pan is looking a little dry, to help cook out all of the spices.
Once fragrant, add cornflour and cook for 30 secs, stirring to coat the vegetables. Add hot stock, coconut cream, soy sauce and 1 tsp sugar and cook for 2-3 min or until thickened.
Once thickened, add the udon noodles to the pan, gently separating them with a fork. Return the cooked chicken to the pan and cook for 1-2 min further, stirring until the noodles are coated in the sauce and everything is warmed through.
Serve the Japanese-style chicken curry udon in bowls & garnish with the sliced spring onion.
Hints & Tips
Make it a meat free dinner - use mushrooms instead of chicken.
If you cant find udon noodles in your local food shop replace them with any type you fancy - egg noodles (hokkien/ singapore) or rice noodles.
