Easy Leftover Curry Udon

Name: Easy Leftover Curry Udon
Yield: Serves 2 servings
Ingredients: 3 1/3 cups water (800 ml) ☆; 1 tablespoon bonito soup stock granules ☆; 2 tablespoons light soy sauce ☆; 1 tablespoon mirin ☆; 4 ladlefuls leftover curry; 2 packs udon noodles; 1 1/2 tablespoons potato starch ◎; 1/3 cup water (80 ml) ◎; Chopped green onions, to taste

まぁのみぃ @cook_40063380

Over 500 people have made this recipe! Featured in Cookpad News. If you have leftover curry, this is the perfect way to use it up—it's as good as what you'd get at a restaurant! Inspiration: When I worked part-time at a udon shop, their curry udon was amazing. I learned the secret was in the bonito broth! When I have time, I make the broth from scratch with dried bonito flakes.

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Ingredients

Serves 2 servings

3 1/3 cupswater (800 ml) ☆
1 tablespoonbonito soup stock granules ☆
2 tablespoonslight soy sauce ☆
1 tablespoonmirin ☆
4ladlefuls leftover curry
2 packsudon noodles
1 1/2 tablespoonspotato starch ◎
1/3 cupwater (80 ml) ◎
Chopped green onions, to taste

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Steps

1

Add all the ☆ ingredients to a pot to make the udon broth.
2

Once it comes to a boil, add the leftover curry using a ladle.
3

In a separate pot, bring water to a boil and cook the udon noodles.
4

Mix the ◎ ingredients (potato starch and water) together, then stir into the curry broth to thicken.
5

Once the udon noodles are cooked, drain them and place in serving bowls. Pour the curry broth over the noodles.
6

Top with chopped green onions and serve!