Beef Curry Udon
HB-10550 · Hand-built original · Asian
Thinly sliced beef short ribs and onion simmered in dashi with Japanese curry cubes and black pepper, served over loosened frozen udon.
AsianMain course20 minServes 2352 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:2quantities adjust to match
Ingredients
- ½ lb beef short ribs (very thinly sliced, you can use hotpot meat)
- ½ Onion (sliced)
- 2 packs Frozen Udon
- ½ pack Japanese Curry Cubes
- 4 cup Dashi Stock or Beef Stock
- 1 tsp Black Pepper
Method
- Pour hot water over the frozen udon and leave it for 3 minutes, until the noodles separate, then drain and set them aside.
- Soften the sliced onion in a little oil over medium-high heat for 2 to 3 minutes.
- Add the beef short ribs and cook for 2 to 3 minutes, then pour in the dashi or beef stock.
- Bring the broth to a simmer, add the curry cubes and black pepper and simmer for 2 to 3 minutes.
- Add the drained udon and cook for another 2 to 3 minutes, then ladle the curry udon into bowls and serve it hot.
Cook: 20 min · Total: 20 min
Nutrition (per serving, where published)
352 kcalCalories
29.5 gProtein
9.9 gCarbs
22.1 gFat
9.4 gSaturates
1.1 gFibre
3.8 gSugars
1037 mgSodium
83 mgCholesterol
1281 mgPotassium
68 mgCalcium
4.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data