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Japanese Chicken Curry Udon Noodles

Japanese Chicken Curry Udon Noodles

Rating
4.5rating out of 5

(1657 reviews from our customers)

Prep Time

30 min

Cuisine

Japanese

Slurp up oodles of katsu curry-inspired noodles tonight. You'll stir homemade Japanese-style curry sauce through chewy udon noodles, chicken thighs and vegetables, then garnish with spring onion. Oishi!

Prep Time

30 min

Cuisine

Japanese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Spring-onion
1 spring onion
mild-curry-powder
1 tbsp curry powder
Garam masala
1 tsp garam masala
green-beans
80g trimmed fine green beans
Carrot
1 carrot
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
Mirin
2 mirin sachets (30ml)
200g Udon Noodles
400g udon noodles †
250g British diced chicken thigh
250g British diced chicken thigh
You Will Need
Flour, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 80g trimmed fine green beans
  • 1 carrot
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 mirin sachet (15ml)
  • 200g udon noodles<span class="strong">†</span>
  • 250g British diced chicken thigh
Typical Values per 100g per serving
Energy 579 kJ
138 kcal
2024 kJ
483 kcal
Fat
of which saturates
1.5 g
0.3 g
5.4 g
1.2 g
Carbohydrate
of which sugars
19.2 g
3.1 g
67.3 g
10.8 g
Fibre 1.6 g 5.7 g
Protein 10.1 g 35.3 g
Salt 0.69 g 2.43 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 tsp garam masala
coriander seed, cumin seed, fennel seed, ginger, dill seed, clove
80g trimmed fine green beans
trimmed fine green beans
1 carrot
carrot
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 mirin sachet (15ml)
Mirin (glutinous rice, water, alcohol, white rice)
200g udon noodles
wheat flour (gluten), water, tapioca, salt, sodium lactate, sodium alginate, lactic acid
250g British diced chicken thigh
Chicken thigh meat
Allergens
  • Allergens highlighted by † (gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced chicken thigh with a pinch of salt and cook for 7-8 min or until golden and cooked through (no pink meat!)

2

While the chicken is cooking, top, tail, peel and dice the carrot[s]

Chop the green beans in half

3

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Once the chicken is cooked, transfer it to a plate and set aside

Reserve the pan

4

Return the reserved pan to a medium heat

Once hot, add the chopped carrot and green beans with the curry powder and garam masala and cook for 3 min or until beginning to soften

Tip: Add a drizzle of more oil if your pan is looking a little dry, to help cook out all of the spices!

5

Add the chopped garlic and ginger and cook for 30 secs or until fragrant

Add 1/2 tbsp [1 tbsp] flour and cook for 30 secs, stirring to coat the vegetables in the flour

Add 200ml [350ml] boiled water with the mirinsoy sauce and 1 tsp [2 tsp] sugar and cook for 2-3 min or until thickened

6

Once thickened, add the udon noodles to the pan, gently separating them with a fork

Return the cooked chicken to the pan and cook for 1-2 min further, stirring until the noodles are coated in the sauce and everything is warmed through – this is your chicken curry udon

7

Meanwhile, trim, then finely slice the spring onion[s]

8

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Serve the chicken curry udon in bowls

Garnish with the sliced spring onion

Enjoy!

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