Potato Curry Udon

Name: Potato Curry Udon
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bag Udon noodle; 1 piece potato; 1/2 onion; 1 piece curry; Some green pepper; Some Red pepper; 10ml Light cream; 10ml Soy sauce; 300ml Broth; Some Water starch; Some Salad oil

by Glutinous rice and peach sauce

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When I used to watch "not going to work today", the hostess would always order curry udon noodles. It was spicy and thick. It felt delicious and looked very greedy. During that time, I would often go to a Japanese food store to order curry udon, and order it for myself. It was enjoyable... This time I made a lighter version of curry udon, because I like a lighter breakfast without meat. Put a little whipped cream to add milk flavor, all this udon will not feel greasy for breakfast~

Potato Curry Udon

1. Ingredients: Udon noodles, potatoes, onions, stock, water starch, curry cubes, light cream, light soy sauce, green peppers

2. Put an appropriate amount of water in a pot to boil, add the udon noodles and cook for 2 minutes, then set aside in cold water

3. Cut potatoes into pieces, rinse the starch on the surface with running water, slice onions

4. Heat oil in a frying pan, pour in onion and potato wedges and stir fry

5. Fry until the onion becomes soft and the aroma overflows, pour the broth, add the curry cubes, boil, turn to low heat and cook for about 10 minutes, cook until the potatoes are soft

6. Pour in the light soy sauce, whipped cream and water starch, stir and thicken it

7. Add the cooked udon noodles and stir evenly so that the udon noodles can fully absorb the curry soup

8. Put it out of the pot and put on the green and red peppers

Tips:
Don't put the light cream, because I like the slight milky aroma in the curry, I added a little; the green and red pepper shreds can be put in the pot with the udon noodles; if you like meat, add the meat by yourself~