Quick Japanese Curry Udon Noodles
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1 bunch baby pak choy, halved lengthways
- 4 free range eggs
- 270grams Hakubaku organic Japanese udon noodles
- 1tablespoons extra virgin olive oil
- 500grams Woolworths RSPCA approved chicken mince
- 92grams S&B golden curry mix mild
- 1/4 bunch spring onion, thinly sliced
Nutrition per serving
2750kJ / 660Cal
2750 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
43.0grams
Fat
24.8grams
Carbs
62.0grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Whip up this speedy Japanese-inspired noodle curry tonight. It's easy to make, delicious and won't hurt the wallet.
Method
Step 1 of 4
Bring a small saucepan of water to a simmer over medium-high heat. Cook pak choy for 1 minute, or until bright green. Remove and set aside. Add eggs and cook for 6 minutes. Refresh under cold water. Peel and set aside.
Step 2 of 4
Meanwhile, cook noodles according to package instructions. Drain and divide amongst bowls.
Step 3 of 4
Heat oil in a large saucepan over medium heat. Add chicken mince and cook, stirring, for 7 minutes or until chicken is cooked.
Step 4 of 4
Add curry mix and 6 cups water and stir to combine. Cook for 3 minutes or until broth is simmering and slightly thickened. Pour broth mixture over noodles. Top with pak choy, halved eggs and spring onion. Serve.
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