This satisfying bowl of Quick Curry Udon, crowned with crispy tofu and fried shallots, is a creamy curried noodle soup ideal for busy weeknights. Using pre-cooked, ready-to-wok udon and a simple curry sauce, this vegetarian meal can be on the table in about 30 minutes. It’s easy to customise with your favourite toppings and add-ins.
This Japanese-inspired Curry Udon is simple to make and full of flavour. You don’t need curry roux; the sauce comes together from pantry staples and coconut milk. The dish really shines when finished with contrasting colours and textures: crispy tofu cubes, sliced chillies, fresh coriander and homemade fried shallots.
Below you’ll find topping suggestions and full recipe details so you can customise the bowl to your taste.
Ingredients
- cooked udon noodles — ready-to-wok vacuum-packed pouches are convenient and widely available
- cubed tofu — firm tofu crisps up well; for a softer finish use silken tofu and add it just before serving
- shallots — thinly sliced for frying
- sea salt
- sunflower oil or another neutral high-smoke-point oil
- carrot — finely diced or shredded
- fresh red chilli — bird’s eye chilli for heat, or milder if preferred
- fresh coriander — a generous handful for garnish
- onion
- garlic
- fresh ginger
- coconut milk
- vegetable stock
- medium curry powder — Japanese-style powder works especially well
- soy sauce
- honey — substitute maple syrup to make the dish vegan
- mirin — or a splash of sake/dry sherry with a pinch of sugar
- fresh lime juice — brightens the finished soup
Additional Topping Ideas
- finely sliced spring onions
- jammy or soft-boiled eggs
- sliced nori (dried seaweed)
- furikake (toasted sesame, herbs and seaweed seasoning)
- raw beansprouts
- stir-fried greens, such as pak choi
- silken tofu for a gentler texture
- stir-fried shiitake mushrooms
- lime wedges to squeeze over
Frequently Asked Questions
Udon are thick Japanese wheat noodles with a chewy texture. If udon aren’t available, choose any noodles with some bite — medium egg noodles, thick rice noodles, or homemade scissor-cut noodles are good alternatives.
The recipe includes honey by default, which isn’t vegan. Swap honey for maple syrup to make the dish vegan-friendly.
Crispy shallots add crunch and flavour to noodle bowls, rice dishes, salads, and even pasta. Store in an airtight jar and use within three days for the best texture.
You Might Also Enjoy
- Creamy Sesame Chicken Udon Noodles
- Spicy Scissor-Cut Noodles with Chilli Oil
- Easy and Spicy Ground Pork Ramen
- Salmon and Chickpea Curry with Coconut Milk
- Coconut Fish Curry with Lemongrass
Quick Curry Udon with Tofu and Crispy Shallots
Ingredients
Udon Noodle Soup
- 300 g cooked udon noodles
- 200 g cubed tofu
- 4 shallots
- sea salt
- 300 ml sunflower oil
- 1 carrot finely diced
- 1 fresh red chilli
- large handful fresh coriander
Curry Sauce
- 1 onion
- 3 garlic cloves
- 1 inch piece of fresh ginger
- 200 ml coconut milk
- 350 ml vegetable stock
- 1 tbsp medium curry powder
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp mirin
- juice of 1/2 lime
Instructions
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Dice the onion, grate the garlic and ginger, then soften them in sunflower oil for a few minutes.
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Add the curry powder and stir for a couple more minutes. Pour in the stock, coconut milk, soy sauce, lime juice and honey, then bring to a gentle simmer.
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Simmer for five minutes, then add the carrots and cooked udon noodles. Adjust seasoning to taste.
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To make crispy shallots: heat sunflower oil to about 185°C and fry the sliced shallots until golden. Drain on kitchen paper and sprinkle with sea salt.
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Pan-fry the tofu in a little oil until golden and crisp on all sides.
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Ladle the curry sauce and noodles into bowls, then top with crispy tofu, fried shallots, diced chilli and coriander. Serve immediately.
Notes
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