Easy Curry Udon with Chicken

Ingredients

• 250 gram Boneless chicken breast (Or thigh ( About 8.8oz ) )
• 2 packet Udon noodles (For 2 servings ( Around 200 gram/7 oz each packet ))
• 1/2 Onion (Cut thin slices)
• 1 Carrot (Cut matchstick strips)
• 2 cubes Japanese curry block (About 60 gram ( 2.10 oz ), Finely chopped)
• 1 tbsp Cooking oil (Vegetable, canola, sunflower oil, etc)
• 1 tbsp Soy sauce (All-purpose soy sauce )
• 1 tbsp Mirin (Japanese cooking rice wine)
• 1 tsp Dashi powder or chicken powder (Vegetable stock or chicken bouillon)
• 4 cup Warm water (About 1 litre, add more water if needed)
• 2-3 Spring onions (Cut thin slices for garnish)

Instructions

1. 1

   Heat the oil to medium heat, add onions and saute for 1-2 minutes until soft.

2. 2

   Then add the chicken and cook for 2-3 minutes. Next, add mirin and follow with carrots.

3. 3

   Add the curry blocks and stir it well until the curry blocks start to get melted.

4. 4

   Then pour the warm water in. Season with soy sauce and chicken/dashi powder.

5. 5

   Stir it well and simmer for another 2-3 minutes until the soup starts to get thickened to your desired consistency. ( Add more water if you prefer thinner curry soup. ) Once the soup is cooked, set it aside and keep it warm.

6. 6

   Meanwhile the soup is cooking, you can boil or blanch the udon noodles by the packet instructions.

7. 7

   To assemble the noodle bowl, place the udon in the bottom of the bowl, pour the curry sauce in, and garnish with chopped spring onions. Serve immediately while warm.