Curry Udon

This is our quick and easy take on a Curry Udon recipe, perfect for a busy weeknight dinner. With just a handful of ingredients and easy prep time, this is a simple and satisfying meal everyone will love. You can even customize the recipe to enjoy a thick curry sauce covering the noodles or have the noodles swimming in a curry broth.

about this curry udon recipe

Japanese curry udon is one of those comforting dishes that’s perfect for a chilly winter night. It has robust curry flavors that are paired with thick udon noodles and savory chicken thighs. The entire recipe is a one-pot meal that is both filling and delightful!

I personally love the chewiness of the udon noodles paired with the rich and aromatic curry sauce (or broth) depending on the consistency you prefer.

Making curry udon at home allows you to completely customize the dish to your preferred taste and dietary needs. Our straightforward interpretation of the classic recipe is a wonderful way for anyone who is new to Japanese cuisine to easily master this recipe.

It’s ideal for a busy night, while still being a substantial meal the entire family can enjoy.

ingredients

oil. Canola oil, vegetable oil, or olive oil work for this recipe.

chicken. All you need are boneless, skinless chicken thighs.

onion. I like to use white onion or yellow onion for this recipe.

udon. Use fresh, homemade, frozen, or dried udon noodles! Be sure to follow the instructions for cooking as instructed in the recipe.

dashi. If you can’t find dashi stock, you can also use chicken stock or vegetable stock.

mirin. Mirin is preferred for the flavor added to the dish, but you can also use dry white wine vinegar or rice wine vinegar.

soy sauce. Use your favorite soy sauce. You can also use low sodium soy sauce, if you prefer.

salt. Kosher sea salt is all you need for this recipe.

curry roux. Find the curry roux that comes in cubes if you can. I use S&B Golden Curry Sauce Mix. I ordered mine on Amazon.

coconut milk. Use full fat coconut milk for this recipe.

garnish. Sliced green onion and some lime wedges are my personal favorites to serve with this udon dish. You could also add in some pickled veggies!

this recipe’s must haves

To make the curry udon, you will need a very large cast iron skillet or skillet like the risotto skillet I love to use.

You will also need a wooden spoon, measuring cups, and measuring spoons.

Finally, have a saucepan handy to cook the udon noodles.

here’s how to make chicken curry udon

cook chicken and onions

In a large skillet, heat oil over medium heat. Once hot, add chicken and cook for 5 to 6 minutes, until browned on all sides. Remove from pan.

Add in sliced onions, cooking, stirring occasionally, until they are translucent. This will take about 2 to 3 minutes. Remove to the bowl with chicken.

Bring water to a boil in a saucepan.

make sauce

In the same pan, pour in dashi. Use a wooden spoon to scrape up all those yummy browned bits on the bottom of the pan. Stir in soy sauce, mirin, salt, and curry cubes. Stir until the curry cubes have dissolved.

Bring to a simmer. Simmer for a few minutes.

cook udon

While the sauce is simmering, cook the udon noodles in boiling water for a few minutes less than what the package instructs.

Drain and set aside.

combine

After simmering the sauce for a few minutes, stir in chicken and onions. Let simmer for another few minutes, until the consistency is what you like. To thicken the sauce, cook it a little longer until it reduces. To thin the sauce, add a bit more dashi.

Stir in coconut milk, stirring until incorporated. Stir until the curry udon is warmed through.

Serve immediately with green onions.

tips and tricks

adjust the consistency. Thicken or thin out the curry sauce as much as you like. You can cook it down to make it thick, or cook it for less time/add a little more dashi to thin it out so it is more like a soup.

add spice. You can add more heat if the curry isn’t spicy enough for you! I suggest Sriracha, but cayenne pepper or your favorite hot sauce also works well.

add some acid. I love serving this dish with some lime wedges because the splash of acid is delicious!

use a different meat. Instead of chicken, change up this recipe by using pork or beef.

More yummy noodle recipes to try: Gochujang Noodles | Lemon Ricotta Pasta | Singapore Street Noodles | Farmers Market Pasta

shouldn’t the sauce be more of a broth?

One of the things I love about Japanese curry udon is that it can be easily adapted to whatever your preferences are. I personally love a thicker sauce-like consistency coating the noodles and the chicken. It makes it even more comforting to me.

However, if you prefer it more soupy, you can add more stock to make it runnier! You can easily adjust this by simmering the sauce for less time and adding more stock until it reaches the desired consistency.

what type of udon should I use?

You will find chewy udon noodles comes in a few different forms. You can find it fresh, frozen, or dried (or you can make it at home as well!). I usually use dried or fresh, depending on what I can track down. I recommend keeping a pack of dry udon noodles in your pantry because then you can make this recipe easily without having to plan ahead!

can I make this recipe vegetarian?

Yes, you can omit the chicken from the recipe if you prefer.

what is mirin?

Mirin is a product that is similar to sake, with more sugar and a lower alcohol content. I love pairing it with soy sauce in many recipes, and in this curry udon recipe, it really adds a depth of flavor. If you cannot locate it in a grocery store or online, you can also use dry white wine vinegar or rice vinegar.

what is dashi?

Dashi is a broth that is traditional in a lot of Japanese recipes. I find it already made at one of the local Asian grocery stores, but you can also use instant dashi powder to make your own dashi stock.

what curry roux should I use?

I like to use a Japanese curry roux that’s already made because it has excellent flavor and texture to make the curry udon. Usually I get the Japanese curry cubes because they are easy to use. The curry roux I like to use is S&B Golden Curry Sauce Mix. You can easily order it on Amazon! I like to use the medium hot, but there are other spice levels depending on your preference.

You could also make a cornstarch slurry with curry powder, but it’s not going to be the same flavor or be as rich as the curry roux.

what if I can’t find dashi?

If you can’t get your hands on dashi, you can substitute chicken or vegetable stock instead.

Need more inspiration for dinner this week? Check out my main dishes recipe page!

what to eat with curry udon

Curry udon doesn’t really require a lot of side accompaniments since it is a meal in a bowl itself. You can add a fried egg on top, sprinkle on some pickled vegetables like daikon or carrots, or even stir in some fresh spinach at the end of cooking until it wilts.

I usually just eat this dish on its own, but you could also serve it with a simple side salad.

For a cocktail pairing, try a simple two ingredient Japanese highball!

how to store and reheat

Store. Leftover curry udon should be cooled and stored in an airtight container in the refrigerator for up to 3 days.

Reheat. Reheat on the stovetop with a splash of dashi or water to thin out the sauce and give it new life. You can also reheat in the microwave until warmed through.

Freeze. I do not recommend freezing this recipe as the udon noodles will end up all mushy.

more weeknight dinner recipes to try

Get your spicy fix with these creamy kimchi udon! You can easily bulk it up with your favorite protein.

Bucatini cacio e pepe with broccoli is creamy and made with super simple ingredients!

Roasted chicken with white wine and fresh herbs is an easy way to make roasted chicken on a weeknight.

Ready in just 20 minutes, pasta napolitana is the perfect dish of Italian noodles.

Finally, if you make this curry udon recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!