This Easy 15 Minute Curry Udon is comfort food at warp speed—thick, chewy udon noodles tangled in a cozy, rich Japanese curry broth with savory beef and sweet onions, all in just one pot. If you love big flavors and minimal fuss, this curry udon will become your new favorite speedy weeknight dinner.
Why You’ll Love This Recipe
- Weeknight Magic: From chopping to slurping, you’ll be in and out of the kitchen in just 15 minutes—yes, really, it’s that fast!
- One-Pot Wonder: Less cleanup, more flavor. Everything simmers together in one pot for a meal that’s both practical and utterly satisfying.
- Soulful Comfort: Thick, tender udon noodles and hearty curry broth deliver that “hug-in-a-bowl” feeling every time.
- Customizable Goodness: This Easy 15 Minute Curry Udon is an open canvas—tweak it to match your mood, fridge, or dietary needs.
Ingredients You’ll Need
You only need a handful of staple ingredients for this Easy 15 Minute Curry Udon, but each one brings something wonderful to the pot. From the concentrated umami of dashi stock to the cozy depth of Japanese curry roux, each element does heavy lifting for both flavor and comfort.
- Udon noodles (400g): These thick, pleasantly chewy noodles soak up the curry broth perfectly. Frozen or vacuum-sealed work great—no need to make them from scratch (unless you’re feeling fancy!).
- Dashi stock (3 cups): The backbone of classic Japanese comfort—umami-rich and slightly smoky. You can use instant dashi, or swap in chicken stock if that’s what’s handy.
- Beef mince (200g): Brings savory heartiness to every bite. Ground pork or chicken would be tasty substitutes.
- Japanese curry roux (1 block, about 100g): The magic shortcut that instantly thickens the broth and packs in all those signature sweet, warming curry flavors. Use store-bought or homemade!
- Onion (1, chopped): Adds natural sweetness and a little texture to the soup base.
- Spring onion (1-2, chopped): For a fresh, zippy garnish that wakes up each bowl.
- Vegetable oil (1 tbsp): Just a splash for sautéing the onions and browning the beef.
Variations
One of the best things about Easy 15 Minute Curry Udon? It’s endlessly adaptable! Don’t be shy about swapping in what you’ve got or dialing it in to suit your cravings—this dish plays nicely with all sorts of tweaks.
- Switch Up the Protein: Not a beef fan? Try ground pork, chicken, tofu, or even leftover rotisserie chicken for a different (yet equally delicious) spin.
- Pile On the Veggies: Toss in baby spinach, bok choy, mushrooms, shredded carrots, or frozen peas right into the broth for a veggie-packed version.
- Make It Spicy: Love heat? Add a pinch of chili flakes, a swirl of chili oil, or a splash of sriracha to amp up the warmth.
- Go Gluten-Free: Use gluten-free curry roux and swap udon for your favorite gluten-free noodles. The comfort is still fully intact!
How to Make Easy 15 Minute Curry Udon
Step 1: Sauté the Onions and Brown the Beef
Set a medium saucepan over medium-high heat, swirling in the vegetable oil. Toss in your chopped onion and fry for 2-3 minutes, stirring occasionally, just until it becomes soft and translucent. Add the beef mince and continue cooking for another 3-5 minutes, breaking it up as you stir, until it’s nicely browned and savory-smelling—this short time builds amazing flavor.
Step 2: Simmer the Noodles
Pour the dashi stock straight into the pot and let it come to a gentle boil. Slide in your udon noodles—if you’re using frozen, give them an extra minute or two to soften. Wiggle the noodles with chopsticks so they separate and cook evenly, soaking up all that tasty broth.
Step 3: Add the Curry Roux and Finish
Break up the curry roux into a few chunks, dropping them in bit by bit so they melt smoothly into the bubbling liquid. Stir gently and watch as the broth thickens to a luscious, velvety consistency. Taste and adjust the richness by adding more roux or a splash of water as preferred. You’re ready to ladle it straight into bowls!
Pro Tips for Making Easy 15 Minute Curry Udon
- Noodle Freshness Matters: Use frozen or vacuum-packed udon—fresh ones have unbeatable springiness and soak up curry broth better than the dried kind.
- Curry Roux Melting Trick: Break your curry roux into small chunks and add them gradually—you’ll avoid annoying clumps and get a silkier, smoother broth.
- Boost the Umami: If you want a deeper flavor, add a splash of soy sauce or a few drops of Worcestershire sauce once the curry has dissolved.
- Spring Onion Garnish: Add your spring onions right before serving so they stay crisp and vibrant—a perfect contrast to the cozy curry.
How to Serve Easy 15 Minute Curry Udon
Garnishes
A sprinkle of chopped spring onion is classic for this Easy 15 Minute Curry Udon, adding a pop of color and a bit of sharp freshness. If you’re a fan of extra texture, try adding toasted sesame seeds or even a soft-boiled egg for richness. Or, give it a little Japanese crunch with some tempura bits (agedama), which soak up the broth in the best possible way.
Side Dishes
This deeply satisfying bowl hardly needs anything on the side—just a simple cucumber salad, some quick pickles, or a handful of edamame will keep things light and fresh. Hungry? Pair it with crispy karaage chicken or shrimp tempura for a restaurant-worthy meal at home.
Creative Ways to Present
Elevate your Easy 15 Minute Curry Udon by serving it in big, wide bowls so each noodle gets its own swimming space. For a fun twist, serve “build-your-own” style—set out bowls of garnishes and let everyone top their curry udon as they wish. Individual mini pots or ramen bowls add to the cozy, inviting feel (and keep everything piping hot!).
Make Ahead and Storage
Storing Leftovers
Leftover Easy 15 Minute Curry Udon keeps well for a day or two in an airtight container in the fridge. If possible, store the noodles and soup separately to prevent the noodles from soaking up too much broth and getting too soft.
Freezing
The curry broth (without noodles) freezes beautifully—just pop it into a freezer-safe container for up to 2 months. When you’re ready, defrost and reheat, then toss in fresh or thawed udon for the ultimate speedy meal.
Reheating
Reheat the leftover curry udon broth on the stovetop over medium heat, adding a splash of water if it’s too thick. Noodles can be quickly refreshed in boiling water for 30-60 seconds, then added to the hot soup just before serving for a “just-cooked” feel.
FAQs
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Can I make Easy 15 Minute Curry Udon vegetarian?
Absolutely! Simply swap the beef for tofu, tempeh, or extra veggies. Use vegetable dashi or a mild vegetable broth for the base, and make sure your Japanese curry roux is vegetarian-friendly—many store-bought brands offer this option.
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What’s the best type of udon to use?
Fresh or frozen udon noodles deliver the most satisfying texture in this recipe. Vacuum-sealed “sanuki” style noodles are preferred, but dried noodles will work in a pinch—just cook them according to package directions before adding to the curry broth.
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Is Easy 15 Minute Curry Udon spicy?
Classic Japanese curry is more savory and sweet than hot, making this dish super kid-friendly. But if you love heat, you can always add some red pepper flakes, hot curry roux, or a drizzle of chili oil to your bowl.
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Can I use chicken stock instead of dashi?
Definitely! If you don’t have dashi, chicken stock is a perfect substitute in Easy 15 Minute Curry Udon. It gives the broth lots of body and works well with the flavors of the curry roux.
Final Thoughts
If you’re craving something warm, cozy, and outrageously easy, you can’t go wrong with Easy 15 Minute Curry Udon. It’s a wonderful mix of nostalgic comfort and crave-worthy flavor, ready in less time than it takes to scroll your favorite delivery app! Give it a whirl this week, and don’t be surprised if it becomes your new speed-dial dinner.
Print
15 Minute Curry Udon Recipe
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 4 Bowls 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
A quick and flavorful recipe for Easy 15 Minute Curry Udon that combines chewy udon noodles with a savory Japanese curry sauce, perfect for a satisfying meal in no time.
Ingredients
For the Udon:
- 400 g udon noodles, homemade or store-bought
For the Curry Sauce:
- 3 cups dashi stock (750ml / 25.36fl oz), or substitute chicken stock
- 200 g beef mince
- 1 Japanese curry roux (approximately 100g / 3.5oz), homemade or store-bought
- 1 onion, chopped
- 1–2 spring onions, chopped
- 1 tbsp vegetable oil for cooking
Instructions
- Sauté Onions and Beef: In a medium saucepan over medium-high heat, add vegetable oil and sauté the onion for 2-3 minutes until translucent. Add the beef mince and continue cooking for 3-5 minutes until browned.
- Add Stock and Noodles: Pour in the dashi stock and bring to a boil. Add the udon noodles and cook for a few minutes until softened. Frozen udon may require additional cooking time. Stir occasionally to prevent sticking.
- Thicken with Curry Roux: Break the Japanese curry roux into pieces and add them gradually to the pot, stirring until the desired thickness is achieved. Allow the roux to melt and thicken the sauce.
- Serve: Serve the Curry Udon hot, garnished with chopped spring onions.
Nutrition
- Serving Size: 1 Bowl
- Calories: Approx. 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
