If you’re looking for a no-frills, quick, and easy weeknight meal, this curry udon with egg is the one for you! There’s something so incredibly comforting about a bowl of udon noodles that are smothered in a rich and velvety curry. And best of all – it only takes 20 minutes to prepare!
Why you’ll love this recipe
This simple, yet delicious curry udon offers a harmonious blend of textures and flavors that will capture your heart in just one bite. The slightly thickened curry delicately coats the udon noodles with a flavorful embrace that makes it irresistibly delicious.
Using the instant curry roux cubes is a big time saver, which does the majority of the legwork to infuse the curry spices. The eggs not only add a creamy richness to the curry base but also helps to thicken the sauce.
Traditionally, only onions are added to the curry however, I’ve customized my recipe to include napa cabbage, garlic, and chili peppers. With that being said, feel free to experiment with ingredients that you prefer or have on hand. You can also try different curry roux brands, flavors, and spice levels. Give this a try and make it your own 🙂
How do I prepare Curry Udon Noodles?
This udon is incredibly easy to prepare and doesn’t require any extensive cooking skills. With just a few pantry staples and ingredients, you’ll be able to make this comforting and delicious meal in just 20 minutes! To get started, just follow these simple instructions below:
Step 1: Prepare the dashi broth
Simmer for 5 minutes, or follow the instructions on the packet. If using dashi powder, simmer until it has fully dissolved.
Remove and discard the dashi packet.
Step 2: Season the broth
To the dashi broth, add soy sauce, mirin, and sugar. Mix until the sugar has fully dissolved. Set aside until ready to use.
Step 3: Saute the pork & vegetables
In a pan over medium heat, heat the sesame oil. Add the thinly sliced pork belly and cook until no longer pink.
Toss in the onion, cabbage, garlic, and chili pepper. Then, saute for 2 to 3 minutes.
Step 4: Add the broth & curry
Pour in the dashi broth and bring to a boil. Once boiling, place the curry cubes in a fine mesh sieve and dissolve them into the broth.
Step 5: Prepare the eggs
In a small mixing bowl, whisk the egg. Then, slowly pour in the egg in a circular motion while stirring vigorously. Simmer for 2 to 3 minutes or until it reaches your desired consistency.
Step 6: Cook the udon noodles
In a clean pot, cook the udon noodles according to the package instructions. Rinse the noodles under cold water then strain well.
Step 7: Assemble the dish
Transfer the udon noodles to a serving bowl. Ladle the curry over the udon.
Step 8: Garnish & serve
Garnish with scallions and enjoy!
Cooking Tips for Curry Udon Noodles
- For the best results, I recommend using fresh or frozen udon noodles. These can be found in the refrigerated or frozen section of your local Asian grocery market. You can use dried udon noodles however, they won’t have the chewy texture that is commonly associated with udon.
- Feel free to customize the ingredients based on your preferences. For example, you can add your favorite vegetables including potatoes, carrots, mushrooms, zucchini, and more! You can also substitute the pork for beef, chicken, or even tofu.
- If you prefer a thicker curry, you can either add an additional curry roux cube or simmer the curry down for a couple of minutes until it reaches your desired thickness. If you prefer a thinner curry, you can add 1 tablespoon of water or dashi broth at a time until you’re happy with the consistency.
- To create a marbled aesthetic, be sure to whisk the eggs before drizzling them into the curry. While you’re doing this, make sure to whisk vigorously to prevent the eggs from clumping together.
Ingredients & Substitutions
Udon noodles: as mentioned above, I prefer using fresh or frozen udon for its chewy texture. You can also substitute this with dried udon.
Pork: I used thinly sliced pork (also used for shabu or hot pot) but you can use any type of protein you like including beef, chicken, and tofu.
Onion: the onion adds a delicate sweetness to the curry. It’s a staple ingredient in this curry, so I don’t recommend substituting it.
Napa Cabbage: similar to the onion, the cabbage also imparts a subtle hint of sweetness and enhances the overall flavor of the curry. You can substitute this with more onion or omit it.
Garlic: the subtle spiciness of garlic and its aroma complements the curry beautifully. While this is not a traditional ingredient, I think it makes the curry taste better than without!
Chili pepper: for an extra kick, I like adding sliced chili pepper however, this is optional.
Toasted Sesame Oil: the sesame oil adds a deep roasted and nutty fragrance to the curry. You can substitute sesame oil with a neutral oil like vegetable, canola, corn, avocado, grapeseed, or sunflower seed oil.
Curry Roux Cubes: these instant curry roux cubes add the majority of the curry flavor to the sauce. I like using the S&B Golden Curry brand in the HOT spice level however you can use any brand or spice level you prefer.
Egg: the egg adds a rich creaminess to the curry and also helps to thicken the sauce.
Scallions: the scallions are used for garnish to add freshness to the dish. It helps balance out the richness of the curry.
Soy Sauce: soy sauce is used to season the dashi broth. You can also use low-sodium soy sauce if you’re trying to regulate your sodium intake.
Mirin: the mirin adds sweetness and balances out the savoriness of the soy sauce and curry roux cubes. You can substitute this with sake or omit it.
Sugar: the sugar helps to neutralize and balance the saltiness in the dish. Feel free to adjust the amount of sugar added according to your preferences.
Frequently Asked Questions
What to serve with curry udon?
The possibilities are endless! While I kept it simple with scallions as a garnish, you can serve curry udon with a variety of side dishes. Check out some of my side dish recipes below:
- Air Fryer Tonkatsu
- Mushroom Onigiri
- Asian Pickled Red Onions
- Eggplant Katsu
- Curry Fish Balls
- Korean Radish Salad
- Easy Asian Cucumber Salad
Can I make the curry in advance?
Yes! The curry sauce can be made up to 2 days in advance and stored in the refrigerator. If making in advance, I recommend holding off on adding the eggs and cooking the udon noodles until ready to serve. Simply reheat the curry on the stovetop and drizzle in the egg, according to the recipe instructions. While the curry is heating up, cook the udon noodles according to the package instructions.
Can I make this recipe vegetarian-friendly?
Yes, absolutely! For a vegetarian-friendly version, substitute the pork with tofu or additional vegetables. Instead of the dashi broth, you can use vegetable broth or plain water. Feel free to experience a variety of vegetables, including potatoes, carrots, mushrooms, zucchini, bell peppers, and more! To help thicken the sauce, you can make a cornstarch slurry by combining equal parts cornstarch and water. While the curry is simmering, slowly drizzle the cornstarch slurry in, while stirring. Depending on how thick you want the curry will depend on how much slurry you add.
How can I store leftover Curry Udon Noodles?
On the off chance that you have any leftover curry, you can store it in an air-tight container in the fridge for up to 2 days. Note that the udon noodles will lose their chewiness and will turn soft as it sits in the curry. To reheat the curry udon, transfer it into a pot over medium heat until hot. Alternatively, you can use the microwave and heat until warmed all the way through.
Check out my other easy and delicious noodle recipes!
1. Ginger Scallion Noodles – this easy 20-minute noodle dish is the perfect weekday lunch or dinner. Serve with your favorite proteins or use up any leftovers (like rotisserie chicken)!
2. Char Siu Noodle Soup – perfectly cooked char siu is served over a bed of fresh rice noodles and a 5-minute homemade broth. It’s comfort in a bowl!
3. Shrimp Pan Fried Noodle – this Hong Kong-style pan-fried noodle dish is a Cantonese staple. Served with succulent juicy shrimp with a savory gravy over crispy fried egg noodles.
4. Mentaiko Udon – this creamy and indulgent mentaiko udon comes together in just 10 minutes – yes 10 minutes! It’s full of umami, packed with flavor, and incredibly easy to make.
5. Taiwanese Sesame Noodles (Ma Jiang Mian) – this is another quick 10-minute meal that you can make any day of the week. The combination of the creamy, nutty, spicy notes makes this an irresistible meal.
Curry Udon Noodles with Egg
- 2 udon noodles fresh or frozen
- 4 oz thinly sliced pork
- 1/4 onion thinly sliced
- 4 oz napa cabbage roughly chopped
- 2 garlic minced
- 1 chili pepper chopped
- 2 tbsp toasted sesame oil
- 2 curry cubes add more cubes for a thicker consistency
- 1 egg
- 2 scallions chopped for garnish
- 1 dashi packet substitute with 1 tbsp dashi powder
- 3 cups water
- 2-3 tbsp soy sauce adjust to taste
- 1/4 cup mirin
- 1 1/2 tsp sugar
- In a medium-sized pot over medium heat, combine water and the dashi packet. Simmer for 5 minutes, or follow the instructions on the packet.
- Remove and discard the dashi packet. To the dashi broth, add soy sauce, mirin, and sugar. Mix until the sugar has fully dissolved. Set aside until ready to use.
Japanese Curry Udon
- Heat the sesame oil in a pan over medium heat. Toss in the pork and cook until no longer visibly pink. Add the onion, cabbage, garlic, and hot pepper. Saute for 2 to 3 minutes.
- Pour in the dashi broth and bring to a boil. Using a fine mesh sieve, dissolve the curry cubes until fully combined.
- In a small mixing bowl, whisk to eggs. Slowly pour in the egg in a circular motion while stirring vigorously. Simmer for 2 to 3 minutes or until it reaches your desired consistency.
- Cook the udon according to the package instructions. Rinse it under cold water then strain well.
- Transfer the udon to a serving bowl. Top with a few generous ladles of curry.
- Garnish with scallions and enjoy!