Curry Udon Noodle Stir fry. This saucy, flavourful curry udon recipe is delicious and has a spicy kick from the curry. It’s packed with veggies and bouncy fish balls. Easy to make and ready in just 30 minutes. Great for lunch or dinner.
I love curry and I love udon. Together the two make such a wonderful pairing. Especially when it’s with aromatic vegetables and meaty fish balls. If you don’t have fish balls accessible to you, you can easily replace it with chicken, beef, pork or tofu. If you’re vegetarian, use tofu and omit the chicken powder.
This curry udon noodle recipe is also a great meal prep dish that you can make in advance so you can reheat for later!
Now I know there are many curry udon recipes online but I haven’t seen many for stir fried version so I had to share this one! This is very similar to a curry yaki udon but using slightly different ingredients.
Easy to make!
My fishball curry udon stir fry recipe is incredibly easy to make. You’re basically blanching the frozen udon noodles until loose, then in a hot pan frying your fish balls in oil followed by your veggies. Then adding the noodles with your pre-mixed curry noodle sauce in and mixing everything together. It’s that simple!
Not a fan of curry?
No worries I share other udon recipes below if you’re interested:
GARLIC SHRIMP TOFU UDON NOODLES
CHAR SIU UDON NOODLE SOUP
SESAME SAUSAGE UDON STIR-FRY
ROSE SHRIMP UDON NOODLES
FISH CAKE UDON STIR FRY
MUSHROOM UDON STIR FRY
JAPANESE YAKI UDON
UDON CARBONARA
STIR FRIED VEGETABLE TOFU UDON
Tips for making curry udon noodles
Below are some tips as a guide to make the best curry udon stir fry:
- If you’re using frozen udon noodles like me, only blanch them until loosened. Do not boil them as they will be frying in the pan later.
- Fry the fish balls until golden and crispy for a delicious texture.
- Only cook the veggies until wilted.
- Once mixing the noodles with the veggies and sauce, remove off heat and do not over cook or it’ll result in soggy noodles.
I hope these tips were helpful in making my Japanese curry udon recipe!
FAQ
What can I add to udon noodles?
There are many ingredients you can add to udon noodles. Such as the following:
- Carrots
- Snow peas
- Corn
- Peas
- Bok choy
- Yu choy
- Any protein of choice from chicken to seafood to tofu
- Sauces such as soy sauce, oyster sauce, fish sauce or sesame oil are great for seasoning udon noodles.
How long do udon noodles take to cook?
Usually udon noodles don’t take very long to cook. In my recipe, they will only take 30 seconds to blanch and then another 5 minutes to cook in the pan.
What do udon noodles taste like?
Picture bouncy rice noodles that are chewy and mild in flavour. They absorb surrounding flavour very well too.
For this recipe
You will need the following curry udon ingredients:
- 1000 grams udon, frozen kind
- 1 ½ cups store bought fried fish balls, halved
- 1 stalk green onions, finely chopped
- 2 cups garlic chives
- 1 cup carrot, sliced into match sticks
- 2 cups Bok Choy, ends chopped off
- 1 tbsp cooking oil
Noodle sauce:
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 3 tbsp Curry powder (to make this less spicy, use 1.5 tbsp)
- 1 ½ tbsp soy sauce
- ½ tbsp sugar
- ½ tsp chicken powder
- 1 tsp sesame oil
- ½ cup water
- ½ tbsp cornstarch
How to make Japanese curry udon stir fry
- In a small bowl, whisk together your noodle sauce ingredients until well combined. Set aside.
- Then bring a pot of hot water to boil and once it reaches a boil, lower frozen udon noodles and blanch just until loosened, 30 seconds to 1 minutes. Drain the water and allow the noodles to strain. Set aside.
- In a large pan set over medium high heat, add cooking oil and fry fish balls. Fry until golden brown on both sides, about 3-4 minutes.
- Next add veggies and cook until wilted. Then throw in udon noodles and pour over the noodle sauce. Mix everything together and remove off heat to serve. Enjoy!
Give it a try!
Well, I hope you give my Curry udon noodle stir fry a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Curry Udon Noodle Stir Fry (30-min. Recipe)
Ingredients
- 1000 grams udon noodle frozen kind recommended
- 1 ½ cups store bought fried fish balls halved
- 1 stalk green onion finely chopped
- 2 cups garlic chives chopped
- 1 cup carrot sliced into match sticks
- 2 cups Bok Choy ends chopped off
- 1 tbsp vegetable oil
Noodle sauce:
- 3 tbsp Curry powder (to make less spicy: use 1.5 tbsp)
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 ½ tbsp regular soy sauce not light or dark!
- ½ tbsp white granulated sugar
- 1 tsp sesame oil
- ½ cup water
- ½ tbsp cornstarch
- ½ tsp chicken bouillon powder (aka chicken stock powder)
Instructions
- In a small bowl, whisk together your noodle sauce ingredients until well combined. Set aside.
- Then bring a pot of hot water to boil and once it reaches a boil, lower frozen udon noodles and blanch just until loosened, 30 seconds to 1 minutes. Drain the water and allow the noodles to strain. Set aside.
- In a large pan set over medium high heat, add cooking oil and fry fish balls. Fry until golden brown on both sides, about 3-4 minutes.
- Next add veggies and cook until wilted. Then throw in udon noodles and pour over the noodle sauce. Mix everything together and remove off heat to serve. Enjoy!
Such a flavorful stir fry idea! I love the use of fish balls, too!
That was a great tip for how to handle the frozen udon noodles... I really need to give this a try!