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  • 2人份
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2-3 blocks japanese curry roux
1/2 onion
1/2 potato
1/2 carrot
2 packs pre-cooked udon noodles
4 tbsp tsuyu soup stock
640-760ml water
1 spring onion
shichimi togarashi (optional)


  1. 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.

  2. Bring the water to the boil and then simmer for 20 minutes or until the vegetables soften.

  3. 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.

  4. Add 4 tablespoons of tsuyu soup stock to 400ml water and boil in a separate pan to make the noodle soup.

  5. Boil the udon noodles in hot water for a few minutes before draining well in a colander.

  6. 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.