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Pork Curry Udon Noodles: Rich Umami, Easy Veggie-loaded Recipe!

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We’re making delicious curry udon that is perfect for this cold season, using packaged curry sauce mix and Shiro-Dashi or noodle soup base. The broth is rich in umami flavor, and it has plenty of vegetables. It can be easily prepared by anyone.

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Pork Curry Udon Noodles: Rich Umami, Easy Veggie-loaded Recipe!
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Rating: 5
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Course Main Dish, Noodles
Cuisine Japanese
Cook Time 25 minutes
Servings
person
Course Main Dish, Noodles
Cuisine Japanese
Cook Time 25 minutes
Servings
person
Votes: 1
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 1 bag Frozen Udon Noodles
  • 60 g Pork Belly Slices
  • 20 cm Long Green Onions (Naganegi) cut into 5mm (0.2") thick slices diagonally
  • 1 bunch Komatsuna Spinach
  • 300 ml Water
  • 1 tbsp Shiro-Dashi a type of light-colored seasoning, salt equivalent 2.2g/0.08 oz, * If using noodle soup base (mentsuyu), use an amount equivalent to 2.2g of salt
  • 20 g Curry Sauce Mix
  • 1 tsp Potato Starch
  • 1 tsp Water
Toppings
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. First, let's sauté the vegetables. In a frying pan, place the kabocha squash, lotus root, and string bean pods. Add a small amount of olive oil and toss to coat.
    First, let's sauté the vegetables. In a frying pan, place the kabocha squash, lotus root, and string bean pods. Add a small amount of olive oil and toss to coat.
  2. To achieve a sear, spread them out without overlapping. The kabocha squash and lotus root should be about 5-6 mm thick (0.2"), and the string bean pods should be cut into thirds after removing the stem ends.
    To achieve a sear, spread them out without overlapping. The kabocha squash and lotus root should be about 5-6 mm thick (0.2"), and the string bean pods should be cut into thirds after removing the stem ends.
  3. Turn on the burner. Sprinkle on some water, cover, and cook on medium heat.
    Turn on the burner. Sprinkle on some water, cover, and cook on medium heat.
  4. When you hear a crackling sound, reduce the heat slightly.
    When you hear a crackling sound, reduce the heat slightly.
  5. Cook for about 3 minutes until a sear develops, then flip them over. If the water has evaporated during cooking, add water as needed.
    Cook for about 3 minutes until a sear develops, then flip them over. If the water has evaporated during cooking, add water as needed.
  6. Cover and continue to cook for about 1 more minute. The ingredients now have a delicious sear. Turn off the heat and sprinkle lightly with salt.
    Cover and continue to cook for about 1 more minute. The ingredients now have a delicious sear. Turn off the heat and sprinkle lightly with salt.
  7. Next, let's make the curry broth. Place the long green onion into a deep frying pan. Arrange the pork belly slices without overlapping.
    Next, let's make the curry broth. Place the long green onion into a deep frying pan. Arrange the pork belly slices without overlapping.
  8. Add the stalks of komatsuna spinach.
    Add the stalks of komatsuna spinach.
  9. Add 1 tablespoon of Shiro-dashi, a light-colored seasoning, and 300 ml (10.1 fl oz) of water. You can also use noodle soup base instead of the Shiro-dashi seasoning. Since the salt concentration varies by product, adjust the amount of Shiro-dashi or noodle soup base to achieve an equivalent salt content of 2.2g (0.08 oz).
    Add 1 tablespoon of Shiro-dashi, a light-colored seasoning, and 300 ml (10.1 fl oz) of water. You can also use noodle soup base instead of the Shiro-dashi seasoning. Since the salt concentration varies by product, adjust the amount of Shiro-dashi or noodle soup base to achieve an equivalent salt content of 2.2g (0.08 oz).
  10. Bring it to a boil on medium heat. The long onion is cut into about 5 mm (0.2") thick slices diagonally, and the pork slices are cut into about 5-6 cm (2"-2.4") lengths.
    Bring it to a boil on medium heat. The long onion is cut into about 5 mm (0.2") thick slices diagonally, and the pork slices are cut into about 5-6 cm (2"-2.4") lengths.
  11. When it comes to a boil, reduce the heat.
    When it comes to a boil, reduce the heat.
  12. When the vegetables are almost cooked through, add the leafy part of the komatsuna spinach. Once the komatsuna leaves become vibrant in color, turn off the heat.
    When the vegetables are almost cooked through, add the leafy part of the komatsuna spinach. Once the komatsuna leaves become vibrant in color, turn off the heat.
  13. Now, add the chopped curry sauce mix. Take some of the broth with a ladle and dissolve the curry sauce mix in it.
    Now, add the chopped curry sauce mix. Take some of the broth with a ladle and dissolve the curry sauce mix in it.
  14. Let it sit for a few minutes to slightly cool to help it dissolve more easily. Adding the curry sauce mix directly into the hot broth can cause the starch to form a sticky coating and make it difficult to dissolve quickly.
    Let it sit for a few minutes to slightly cool to help it dissolve more easily. Adding the curry sauce mix directly into the hot broth can cause the starch to form a sticky coating and make it difficult to dissolve quickly.
  15. Now, distribute the curry sauce mix into the broth.
    Now, distribute the curry sauce mix into the broth.
  16. Then, mix thoroughly from the bottom to fully incorporate.
    Then, mix thoroughly from the bottom to fully incorporate.
  17. Next, stir the water-dissolved potato starch thoroughly and add it to the curry broth. Once added, mix from the bottom.
    Next, stir the water-dissolved potato starch thoroughly and add it to the curry broth. Once added, mix from the bottom.
  18. Turn on the heat and stir occasionally.
    Turn on the heat and stir occasionally.
  19. When it comes to a boil, simmer for an additional 30 seconds to fully cook the potato starch. The curry broth is now ready.
    When it comes to a boil, simmer for an additional 30 seconds to fully cook the potato starch. The curry broth is now ready.
  20. Let's boil the udon noodles. Place the frozen udon in boiling water. Release the udon just above the water to prevent it from splashing.
    Let's boil the udon noodles. Place the frozen udon in boiling water. Release the udon just above the water to prevent it from splashing.
  21. Lightly loosen the udon noodles. Bring it to a rolling boil.
    Lightly loosen the udon noodles. Bring it to a rolling boil.
  22. Boil the udon slightly softer, as it pairs well with the curry broth.
    Boil the udon slightly softer, as it pairs well with the curry broth.
  23. Remove the udon, drain the excess water, and place it into a bowl.
    Remove the udon, drain the excess water, and place it into a bowl.
  24. Ladle the hot, savory curry broth generously over the udon.
    Ladle the hot, savory curry broth generously over the udon.
  25. Pull out the udon noodles onto the surface to enhance its appearance.
    Pull out the udon noodles onto the surface to enhance its appearance.
  26. Arrange the vegetables for toppings: kabocha squash, lotus root, and string bean pods sautéed earlier.
    Arrange the vegetables for toppings: kabocha squash, lotus root, and string bean pods sautéed earlier.
  27. Finally, place a soft-boiled egg at the center. This soft-boiled egg was cooked for 7 and a half minutes in boiling water.
    Finally, place a soft-boiled egg at the center. This soft-boiled egg was cooked for 7 and a half minutes in boiling water.
Recipe Notes

This curry udon has plenty of vegetables in the broth and toppings. It's also delicious to top it with vegetable and mushroom tempura.
If you like soba, please give it a try with soba noodles instead of udon.

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