Japanese Curry Udon Noodles

🧂 Ingredients

• 100 grams udon noodles
• 22 grams japanese curry sauce

  Glico Curry Sauce
• 50 ml water
• 1/2 cup dashi stock
• 1 egg

  poached, for topping
• 1 green onion

  chopped, for topping
• 1 egg

  cold
• 2/3 cup water

  ice cold
• 3/4 cup all-purpose flour
• 1 tsp salt

Instructions

• 1 For the Japanese Curry, bring 50 ml of water to a boil in a saucepan. Turn off
  the heat and add the Japanese Curry sauce and mix until it has melted. When the
  all of the Japanese Curry Sauce has melted, add 1/2 cup of dashi stock and mix
  together. Cover for 10 minutes, and set aside. 
• 2 For the tempura crumbs, combine the egg whites, all-purpose flour and ice-cold
  water in a mixing bowl. Gently fold to mix, but do not overmix. It should be a
  little bit lumpy. In a frying pan, heat oil over high heat and fry the batter in
  drops to make small size tempura crumbs. Fry until golden and crispy. Remove the
  tempura crumbs from heat and drain off excess oil. Set aside. 
• 3 Bring water in a large saucepan to a boil and season with salt. Cook the udon
  noodles for only 1 minute, or follow the packaging's instructions. When the
  noodles are ready, drain off excess water and run cold tap water over the pasta
  to stop them from cooking and sticking. Set aside.
• 4 To make poached eggs, fill 3/4 of a saucepan with water and bring to a simmer.
  Crack an egg into a small bowl and set aside. When the water is simmering, make
  a whirlpool in the water by stirring in a circular motion with a spoon. Quickly
  and gently drop the egg from the bowl into the whirlpool. Let eggs cook for
  about 3 minutes and remove from water using slotted spoon. Place eggs on a bowl
  or plate and set aside.
• 5 To assemble, put the udon noodles in a serving bowl and pour in the Japanese
  curry sauce. For toppings, add the poached egg, tempura crumbs and chopped green
  onions. 

Nutrition Info