Kare udon curry noodle soup

Name: Kare udon curry noodle soup
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 chicken thighs, boneless, sliced; 400g udon noodles, pre cooked; 1 onion, sliced; 1 tbsp sunflower oil; 500ml water; 2 Japanese curry roux blocks, mild; 1 tbsp soy sauce; 1 tsp dashi granules; 2 spring onions, sliced

Thick udon in a mild, glossy curry broth with chicken. Comforting and wonderfully slurpable.

Time30 min
LevelEasy
Costabout £2.38 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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2chicken thighsboneless, sliced
400 gudon noodlespre cooked
1onionsliced
1 tbspsunflower oil
500 mlwater
2Japanese curry roux blocksmild
1 tbspsoy sauce
1 tspdashi granules
2spring onionssliced

Method

1
Heat the oil in a pan and fry the onion for 5 minutes until soft.
5 min
2
Add the chicken and cook for 4 minutes until pale.
4 min
3
Pour in the water and dashi. Simmer for 8 minutes.
8 min
4
Turn the heat low, add the curry roux and stir until melted. Add the soy sauce.
5
Warm the udon in the broth for 2 minutes.
2 min
6
Ladle into bowls 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.