CURRY CHICKEN UDON

Curry Chicken Udon image

Make and share this Curry Chicken Udon recipe from Food.com.

Provided by may.louder.milk

Categories Curries

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

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Ingredients

500 g boiled udon noodles
7 cups dashi soup (or chicken broth)
2 chicken thighs
1 small onion
1 carrot
1/2 teaspoon salt
1/4 chopped green onion
3 ounces japanese curry roux (available at the asian section of your local supermarket-sometimes i just use 2 tablespoon of homema)
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons water
japanese mung bean sprouts pancake
2 eggs, beaten
mung bean sprouts
salt & pepper

Steps:

Cut chicken into bite-sized pieces. Slice onion and carrot into thin long pieces. Heat a deep pan and saute the chicken, onion, and carrot. Salt the ingredients. Add in the pan and simmer until ingredients are soften. Add curry roux in the soup and bring to a boil. Add potatostarch and water mixture in the soup to thicken. Add udon noodles in the curry soup and heat. Add soy sauce in the udon soup and sprinkle chopped green onion over it.
For serving: Stir sprouts into beaten eggs and pour over hot oil and serve over a bowl of curry udon.
*Makes 4 servings.

Nutrition Facts : Calories 615.5, Fat 10.7, SaturatedFat 3, Cholesterol 145.2, Sodium 3175.9, Carbohydrate 100.3, Fiber 6.2, Sugar 1.8, Protein 26.7

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