Satisfy your noodle cravings with a warm bowl of curry udon soup. Bursting with flavor and full of slurp-worthy noodles, it can be on your table in about 30 minutes.
Prep Time 10minutes
Cook Time 30minutes
1poundchicken,boneless and skinless
4 - 5cupschicken broth,depending on how thick you want the soup, (see notes)
Curry, (I use half a package + 1 square of S&B Golden Curry, this equals 5 small squares)
21-28ouncesudon noodles,fresh or frozen (preferably fresh Sun Udon Noodles)
Green onion,for garnish
Slice the onion. Add the oil to a deep frying pan or pot, and add the sliced onions. Fry over medium-high heat until starting to turn translucent, about 5 minutes.
While onions are frying, cut up the chicken into bite-size pieces. Then, add the chicken to the frying pan and cook for 10 minutes.
Add chicken stock and bring to a boil.
Once the chicken broth is boiling, add the curry. Stir until the curry is completely dissolved in the broth, about 5 minutes.
Bring a large pot of water to a boil. Boil the udon noodles as instructed on the package (discard any sauce that came with the noodles). When noodles are done, drain and rinse in cool water. This helps to stop the cooking and keeps the noodles from sticking together.
To serve, place noodles in individual bowls and ladle curry mixture over the top. Garnish with sliced green onions.
4 cups of broth give you a very creamy, thick soup. 5 cups of broth give it a more soup-like texture.