My friend made curry udon for me for lunch when I went to visit her, and I just loved it! I had some pork and cream on hand, so I made my own version.When adding the katakuriko potato starch flour dissolved in water, lower the heat and mix well so it thickens the sauce without turning into lumps.If you like pork you can add more of it. Recipe by YASUMARU

In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy

Hand-made udon takes a bit longer to make, but it's tasty and inexpensive.1 hank is about 30 yen!For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious.If you steam the chicken in the microwave, it's easy.If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. Recipe by Cooking S Papa

Very easy and fast. Japanese soy sauce is extremely recommended.One cooking tip is that do not boil udon for too long as you will stir fry it later.So just make it 50% raw.

I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume

I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro

I wanted to make dashi-rich curry udon!!I think that frozen udon noodles have the best texture and taste for this dish. Recipe by Ryoutanchan

I had a similar dish at the soba noodle restaurant in my neighborhood and thought the same idea might work with udon.This is just as delicious with somen, hiyamugi, or soba noodles. The ingredients are simple, so I recommend using a good dashi stock. It's also tasty to use diluted mentsuyu (noodle dipping sauce) with additional salt as preferred. Recipe by maepee.

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

Even though she's from Sanuki (a region famous for udon), my mother in law hates udon noodles. She prefers thick and heavy sauces and soups, so she can eat only stewed miso udon or curry udon. Recipe by Snow*Love

This is one of my family's staple dishes. Recipe by Yuuyuu0221

I made some stir fried udon when I was visiting friends in Bangkok. They were out of soy sauce so I tried using Thai fish sauce instead. Although people in Bangkok use limes, lemon is a fine substitute.Now I'm very fond of stir fried udon with nam pla.Microwave the udon noodles briefly to warm them up, and untangle them in advance. If you are using frozen noodles, rinse them in water to get rid of any surface stickiness.If you add some fresh coriander, it will taste more like Thai cooking!I recommend adding cherry tomatoes. For 1 serving. Recipe by Wanko mama