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Before you jump to Curry Udon recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most people typically think that healthy diets call for a great deal of work and will significantly alter the way they live and eat. In reality, however, just making a couple of minor changes can positively impact day-to-day eating habits.
One way to approach this to begin seeing some results is to understand that you do not need to change everything immediately or that you have to entirely get rid of certain foods from your diet. Even more important than totally altering your diet is just simply substituting healthy eating choices whenever you can. Sooner or later, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will discover that you will not wish to eat the old diet.
Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to curry udon recipe. To make curry udon you need 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Curry Udon:
- Get 600 to 800 ml Leftover curry
- Prepare 600 ml Dashi stock
- Prepare 4 tbsp Mentsuyu
- Take 2 packs Frozen udon noodles
- You need 2 Boiled eggs
- Provide 1/2 bunch Spinach
- Prepare 2 to 3 stalks Green onions (chopped)
- Take 1 Katakuriko slurry
Instructions to make Curry Udon:
- Boil the spinach in salted water. Drain and refresh in cold water. Squeeze out the moisture and cut into 3 to 4 cm long pieces.
- Put the curry, dashi stock and mentsuyu into a pan and heat. Thicken with katakuriko dissolved in water.
- Add the frozen udon noodles to the pan and simmer for 2 to 3 minutes.
- Transfer to serving bowls, add the boiled eggs and spinach, top with chopped green onion and serve.
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