This Beef Curry Udon is all about deep savory curry flavor, thick chewy noodles, and thin slices of tender beef simmered in a warm, velvety curry broth. The Japanese curry roux melts into the pot and thickens as it cooks, giving the noodles a silky coating and a rich, gently spiced flavor that’s satisfying without being heavy.

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Beef Curry Udon

Maggie Wu
1 serving
A comforting curry noodle bowl with a rich, savory broth and thick, chewy udon noodles. Cozy, flavorful, and perfect for an easy meal.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Marinade: 12 hours
Total Time: 12 hours 15 minutes

Ingredients
 

  • 1 tbsp oil
  • 1 tbsp minced garlic
  • 1 scallion, white & green parts separated
  • ¼ onion, sliced
  • 1 handful frozen sliced beef
  • 2 cups water
  • 2 Japanese curry roux cubes
  • 1 portion udon noodles, fresh or frozen

Instructions
 

  1. If using frozen udon, cook according to package directions, drain, and set aside.
  2. Heat oil in a small pot over medium heat. Add garlic, scallion whites, and sliced onion. Stir-fry until fragrant and slightly softened.
  3. Add the frozen sliced beef and cook until no longer pink.
  4. Pour in the water and add the curry roux cubes. Stir until the cubes fully dissolve and the broth thickens.
  5. Add the cooked udon noodles to the pot and toss to coat in the curry sauce.
  6. Simmer for 1–2 minutes until everything is heated through.
  7. Garnish with scallion greens and serve hot.
Calories: 157kcal, Carbohydrates: 7g, Protein: 1g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 1mg, Sodium: 41mg, Potassium: 108mg, Fiber: 1g, Sugar: 2g, Vitamin A: 121IU, Vitamin C: 7mg, Calcium: 44mg, Iron: 0.4mg
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