Alvin’s favourite kind of noodle is definitely Udon Noodles. If you’re not familiar with these, they’re a thick wheat flour based noodle used a lot in the Japanese cuisine. They’re chewy in texture, and very slippery. If your chopstick skills are not that great, you might want to use a fork!
Until not too long ago, we thought that udon noodles were almost always eaten in a soup form. But one day, when we were browsing the internet on what to do in Hawaii (as per usual… Our dream destination trip), we discovered a Restaurant in Honolulu called Marukame with their specialty being Japanese Curry Udon Noodles. If anyone very tried their noodles, leave us a comment to let us know if it’s worth the hype :)!!
So until we actually gets to go to Honolulu and try their Udon Noodles, we decided to create our own version. This is the perfect dinner on a cold day or simply when you’re craving comfort food. We added a poached egg, homemade tempura crumbles and green onions. If you crave for more protein, you can always add some beef or chicken to your curry.
If you’re like us and don’t usually love curry, you might want to try Japanese curry. It is definitely less overpowering than a lot of curries we’ve tried, plus It’s easy to find! You can usually buy it in your asian supermarket. Be careful when buying a box, there is different level of spiciness! Some of then can be very spicy, we personally chose the Glico Hot Yellow Curry Sauce. It has a kick to is, but definitely enjoyable. Happy eating 🙂 !! Check out our others Japanese noodle recipes: Japanese Creamy Masago Paste with Poached Eggs Easy & Quick Creamy Spicy Miso Ramen Recipe
Japanese Curry Udon Noodles
- 100 grams udon noodles
- 22 grams japanese curry sauce Glico Curry Sauce
- 50 ml water
- 1/2 cup dashi stock
- 1 egg poached, for topping
- 1 green onion chopped, for topping
- 1 egg cold
- 2/3 cup water ice cold
- 3/4 cup all-purpose flour
- 1 tsp salt
For the Japanese Curry, bring 50 ml of water to a boil in a saucepan. Turn off the heat and add the Japanese Curry sauce and mix until it has melted. When the all of the Japanese Curry Sauce has melted, add 1/2 cup of dashi stock and mix together. Cover for 10 minutes, and set aside.
For the tempura crumbs, combine the egg whites, all-purpose flour and ice-cold water in a mixing bowl. Gently fold to mix, but do not overmix. It should be a little bit lumpy. In a frying pan, heat oil over high heat and fry the batter in drops to make small size tempura crumbs. Fry until golden and crispy. Remove the tempura crumbs from heat and drain off excess oil. Set aside.
Bring water in a large saucepan to a boil and season with salt. Cook the udon noodles for only 1 minute, or follow the packaging's instructions. When the noodles are ready, drain off excess water and run cold tap water over the pasta to stop them from cooking and sticking. Set aside.
To make poached eggs, fill 3/4 of a saucepan with water and bring to a simmer. Crack an egg into a small bowl and set aside. When the water is simmering, make a whirlpool in the water by stirring in a circular motion with a spoon. Quickly and gently drop the egg from the bowl into the whirlpool. Let eggs cook for about 3 minutes and remove from water using slotted spoon. Place eggs on a bowl or plate and set aside.
To assemble, put the udon noodles in a serving bowl and pour in the Japanese curry sauce. For toppings, add the poached egg, tempura crumbs and chopped green onions.