CURRY UDON NOODLES | Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a budget-friendly protein alternative.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a more accessible noodle option.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Water with seasoning reduces cost while adding flavor.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Generic options often cost less while maintaining flavor.

Chop 2 tablespoons of minced garlic.

Chop 1 onion or half an onion (depending on size).

Roughly dice 2 potatoes.

In a pot, add 2 cups of chicken stock and 3 cups of water, and bring to a slight boil.

Add the chopped onion, garlic, and diced potatoes into the pot.

Add a whole cube of Japanese curry paste to the pot and let it simmer for 20 minutes.

Boil water in a separate pot for the egg, and once boiling, dunk in the egg for 6 minutes.

After 6 minutes, transfer the egg to ice cold water to stop the cooking process, then peel it.

After 25 minutes of simmering, check the thickness of the curry; it should have thickened nicely due to the potato starch.

Boil the udon noodles for 20 seconds in a separate pot.

Strain the noodles and add them to the curry pot, mixing to combine.

Taste and adjust the seasoning of the curry as needed.

Plate the noodles and curry mixture, adding leftover meatballs on the side.

Slice the boiled egg and place it on top of the dish.

Garnish with chopped green onion and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens