Curry udon with chicken
Thick, mild Japanese curry soup poured over slippery udon with tender chicken.
- Time30 min
- LevelEasy
- Costabout £4.78 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a pan and fry the chicken for 4 minutes until lightly golden. Add the onion and carrot and cook for 4 minutes.
8 min - 2
Pour in the stock and bring to a simmer. Cook for 10 minutes until the carrot is tender.
10 min - 3
Turn the heat to low. Break the curry roux into the pan and stir until it has melted and the soup thickens slightly.
- 4
Add the soy sauce and sugar and simmer for 2 minutes. Taste and adjust.
- 5
Warm the udon in boiling water for 1 minute, drain and divide between two bowls.
1 min - 6
Ladle over the curry soup and top with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.