Mild Curry Udon

  • Servings
  • Cook Time
    20 Min

Cooking Directions

  • Heat water and kelp stock powder in a saucepan over medium heat. Once stock boils, add chicken and onion and cook for 5 minutes.
  • Add soba sauce and bring to a boil then remove from heat.
  • Break curry roux into pieces and add it to saucepan.
  • Return saucepan to heat and add milk. Let sauce simmer then add potato starch and stir until curry thickens.
  • To serve, place udon into two bowls and pour curry over noodles. Top and garnish with prawn tempura and snow peas.

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  • 2 cubes House Foods Kokumaro Curry 4.93 oz. Medium Hot
  • 1 lb. udon noodles, cooked
  • 2 cups water
  • 1 tsp. kelp stock powder, optional
  • ¼ lb. chicken thigh, cubed
  • 1 small onion, thinly sliced
  • ¾ cup soba sauce, straight type
  • 1 Tbsp. potato starch, mix with 1 Tbsp. of cold water
  • ¾ cup milk
  • 2 prawn tempura, optional
  • 6 snow peas, cooked and cut in half
  • Pepper, to taste