Japanese Curry and Udon Noodles

"Japanese curry and udon: a comfort food power couple. The addition of curry to hot udon doubles down on its warming, satisfying qualities – I love all kinds of udon, but this may be my favourite." ~Tim Anderson

This recipe is from JapanEasy by Tim Anderson, published by Hardie Grant Books and available at cooked.com.au.

Photography (c) Alan Benson.


  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 1 green chilli, very finely chopped
  • 2 garlic cloves, very finely chopped
  • 1 red (bell) pepper, diced
  • 60g butter
  • 6 tablespoons plain flour
  • 45g madras curry powder, see note
  • 2 tablespoons garam masala
  • 1.2 litres chicken or beef stock, dashi, or any combination of the three
  • 4 tablespoons soy sauce, more to taste
  • 4 tablespoons ketchup or Tonkatsu sauce
  • salt
  • 1 sweetcorn cob or 150g tinned sweetcorn
  • 4 portions udon noodles
  • 2 spring onions, finely sliced
  • 4 eggs, poached or soft-boiled
  • pinch dried chilli flakes, (optional)
  • 40-50g red pickled ginger, (optional)
  • 50g cheddar cheese, grated, (optional – but it’s DELICIOUS)
  • toasted sesame seeds


For the full cooking method, please visit cooked.com.au.

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