If you love Japanese curry but cannot be bothered to cook rice separately (same), curry udon is the perfect answer. Instead of juggling a pot of curry and a rice cooker, you can simply toss in pre-cooked udon noodles at the end and enjoy a full, satisfying meal with no extra dishes, no extra time. This is my go-to on busy weeknights when I want something cozy, flavorful, and ready fast.
The beauty of this recipe is its simplicity. Japanese curry cubes give you instant depth and warmth, while the udon noodles soak up all that saucy goodness. Just a handful of everyday veggies, some thinly sliced beef, and you’re set.
💡 Why I Use Udon Instead of Rice
I love Japanese curry with rice, but cooking rice means another pot, another step, and another thing to wash. Udon noodles solve that instantly: they go straight into the curry, soak up all the flavor, and turn the dish into a full, slurpable meal. It’s faster, easier, and honestly just as satisfying.
Cut the potato, carrot, onion, and tomato into small bite-sized pieces.
In a medium pot, heat butter and olive oil. Add the sliced beef and stir-fry until just browned. Remove and set aside.
In the same pot, add the veggies and stir-fry until everything is lightly coated and fragrant.
Pour in 400ml water and bring to a boil. Let it cook for about 15 minutes, or until the potatoes are soft.
Stir in the curry cubes until fully dissolved. Return the browned beef to the pot. Adjust the water to your liking; if you want a soupier curry, you can add more depending on the consistency you get.
Mix in the udon noodles and cook for 1 more minute to let them soak up the curry broth.
Ladle into bowls and top with a fried egg, chopped green onions, and crispy fried shallots for extra magic.