Cream Curry Udon

Ingredients

• 1/2 bowlcurry
• 1 packudon noodles
• 100 mlcream
• 1 mediumpotato
• somemilk

Instructions

1. 1

   Boil the potato

   Boil the potato until cooked, then mash it.

2. 2

   Blend the topping

   Blend the mashed potato with the milk and cream. Put the mixture in the fridge until needed.

3. 3

   Cook the udon

   Cook the udon according to the package instructions, then pour over the curry and mix well.

4. 4

   Finish the bowls

   Spoon the curry udon into a bowl, top with the potato cream and serve.

What is Cream Curry Udon?

Udon are thick, chewy Japanese wheat noodles, often served in hot broth or with a savoury sauce. This recipe takes a curry-and-noodle approach and adds a creamy potato topping.

The warm curry-coated noodles and chilled, blended topping create the dish’s main contrast. The method is brief, using curry that is already prepared rather than giving instructions for making it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 5g protein, 24g carbs, 9g fat.

The udon and potato provide most of the carbohydrates, while the cream contributes much of the fat; the curry may contribute some protein and a substantial share of the salt, depending on what it contains. Add a serving of vegetables alongside to round out the plate.

The potato topping

Cook the potato before mashing so it blends smoothly with the milk and cream. The recipe does not specify a boiling time, so cook it until tender enough to mash.

Chilling the blended mixture while you prepare the noodles gives the topping time to cool. Blend in the milk gradually if you want to keep control of its consistency.

Curry and noodles

The curry coats the udon after it has been cooked, making it easy to distribute the flavour through the noodles. Use the package instructions for the cooking time, as udon products differ.

Mix gently but thoroughly so the noodles are coated without breaking them. If the curry is very thick, the recipe does not specify whether to thin it, so follow the consistency you prefer.

Serving the dish

Spoon the curry udon into bowls first, then add the potato cream on top as directed. Keeping the topping on the surface lets each person mix in as much as they like.

Serve soon after assembling so the noodles remain pleasantly chewy and the contrast between the warm curry and cool topping is most noticeable.

What to serve alongside

A crisp green salad or lightly dressed vegetables can add freshness alongside the rich curry and cream. Pickles are another simple accompaniment if you want a sharp, tangy contrast.

The recipe gives no garnish, so these sides are optional rather than part of the dish itself.

Recipe notes & tips

• Mash the potato while it is still warm for easier blending.
• Add the milk gradually to adjust the topping's thickness.
• Chill the potato cream while the udon cooks.
• Check the udon package for its specific cooking time.
• Mix the noodles and curry gently to keep the noodles intact.

Variations

• Fresh garnish: add sliced spring onions just before serving.
• More vegetables: serve with steamed greens alongside the noodles.
• Extra tang: add pickles on the side for contrast.
• Milder topping: use less cream and a little more milk.
• Warmer topping: let the potato cream lose some of its chill before serving.

Common mistakes to avoid

• Undercooked potato: boil it until tender enough to mash smoothly.
• Lumpy topping: mash the potato well before blending it with the dairy.
• Runny topping: add the milk gradually rather than pouring it all in at once.
• Overcooked udon: follow the package timing and check the noodles as they cook.
• Unevenly coated noodles: mix the curry through the udon before plating.

How to store

Store the curry udon and potato cream separately in covered containers in the fridge and use within 2 days. Reheat the noodles with the curry until hot, then add the topping; the chilled topping is best kept separate until serving.

Frequently asked questions