15-min Curry Udon
Confession: I’ve never made Japanese curry from scratch because I’ve always ever used these S&B golden cubes and they’ve never failed me! - they're how I got through a lot of late nights when I was at engineering school at university. I did not have the patience to cook things from scratch in those days (and I still regularly feel this way these days) so I've always got a few of these cube lying around my kitchen for emergency meals.
You can of course make this curry and serve it with rice, but as a one person portion, noodles are my go-to because they're the quick to cook and the slurpy texture goes amazingly with the rich and luscious sauce.
Ingredients
- 100g fresh udon noodles. I love using vacuum packed ones here.
- 1 cube s&b golden curry cubes (you can find in many supermarkets, but definitely in Asian ones)
- 1/2 brown onion, finely diced
- 1 small carrot, julienned
- 350ml water, or more if it gets a little dry
- 1 stalk spring onions, thinly sliced
Optional:
- 1 soft boiled egg
- Any other source of protein, such a shredded chicken or tofu
Pair it with
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Instructions
Video demonstration
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