Curry Udon with Pork
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Ingredients
- 400 g pork loin steaks, thinly sliced
- 1 onion, sliced
- 500 g udon noodles
- 2 tbsp mild curry powder
- 2 tbsp cornflour
- 800 ml chicken stock
- 2 tbsp soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 29.8 g
- Carbohydrate
- 45 g
- of which sugars
- 3.4 g
- Fat
- 10.4 g
- of which saturates
- 3.4 g
- Fibre
- 3.7 g
- Salt
- 3.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pan over a medium-high heat and fry the pork and onion for 4-5 minutes until the pork has no pink remaining.
- 2
Stir in the curry powder and cook for 1 minute, then mix the cornflour with a splash of the chicken stock to a smooth paste and stir in.
- 3
Pour in the remaining stock and the soy sauce, bring to a simmer and cook for 8-10 minutes until slightly thickened.
- 4
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the curry broth and pork over the noodles and scatter with the spring onions.
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