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Curry Chicken Udon

  • 100minutes
  • 615calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g boiled udon noodles

  2. 7 cups dashi soup (or chicken broth)

  3. 2 chicken thighs

  4. 1 small onion

  5. 1 carrot

  6. 1/2 teaspoon salt

  7. 1/4 chopped green onion

  8. 3 ounces japanese curry roux (available at the asian section of your local supermarket-sometimes i just use 2 tablespoon of homema)

  9. 2 tablespoons soy sauce

  10. 2 tablespoons cornstarch

  11. 2 tablespoons water

  12. japanese mung bean sprouts pancake

  13. 2 eggs , beaten

  14. mung bean sprouts

  15. salt & pepper

Instructions Jump to Ingredients ↑

  1. Cut chicken into bite-sized pieces. Slice onion and carrot into thin long pieces. Heat a deep pan and saute the chicken, onion, and carrot. Salt the ingredients. Add in the pan and simmer until ingredients are soften. Add curry roux in the soup and bring to a boil. Add potatostarch and water mixture in the soup to thicken. Add udon noodles in the curry soup and heat. Add soy sauce in the udon soup and sprinkle chopped green onion over it.

  2. For serving: Stir sprouts into beaten eggs and pour over hot oil and serve over a bowl of curry udon.

  3. *Makes 4 servings.

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