Curry Yaki Udon

Laura Sharrad

This recipe is brought to you with the help of our friends at Asian Insparations

Cuisine: Japanese

Serves: 2

Prep Time: 10 mins

Cooking Time: 15 mins


  • 1 cube Golden Curry Mild (92g)
  • 1 tbsp Vegetable Oil
  • 2 bunches Hakubaku Organic Udon Noodle
  • 1/4 Cabbage (julienned)
  • 40g Carrot (thinly sliced)
  • 40g Zucchini (sliced)
  • 40g Onion (sliced)
  • 70g Fried tofu (diced)
  • 3 tbsp Japanese soy sauce
  • Fukushinzuke (Japanese pickled vegetables, to serve)
  • Shredded Yaki Nori Sushi Sheet


  1. Cook Hakubaku Organic Udon Noodle by following the instructions on the package. 
  2.  Mix Golden Curry Mix with 150ml hot water in a bowl to make a curry sauce, then set aside. 
  3. Heat oil in a frying pan over medium heat, stir fry noodles, cabbage, carrot, zucchini, onion, tofu and curry sauce, mix well and cook through. 
  4. Season with soy sauce, and serve with Japanese pickled vegetables.
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