To make your Curry Udon, start by cutting the onion, potato and carrot into small chunks before adding them to a pan filled with 120ml water per curry roux block.
Bring the water to the boil and then simmer for 20 minutes or until the vegetables soften.
Add 2-3 blocks of curry roux (depending on quantity of water) to the pot and allow to simmer for 10 minutes. Keep stirring until the curry sauce is thick and smooth.
Add 4 tablespoons of tsuyu soup stock to 400ml water and boil in a separate pan to make the noodle soup.
Boil the udon noodles in hot water for a few minutes before draining well in a colander.
Place your cooked udon noodles in a bowl, add the noodle soup and then your curry sauce on top. Finally, garnish with sliced spring onions and serve immediately.
- To spice up your Curry Udon Noodles, add a pinch of Shichimi Togarashi spice when serving.
- You can add bite size pieces of cooked chicken as well.