Pork curry udon is a deeply satisfying Japanese noodle soup where thick, chewy udon noodles swim in a rich, lightly spiced curry broth with tender slices of pork. It’s a one-bowl meal that comes together in about 40 minutes, making it perfect for a weeknight dinner that feels special. The combination of savory curry roux, umami dashi, and silky pork creates a broth that clings to every noodle, delivering warmth and comfort in every slurp.
Ingredients
- 4 portions fresh or frozen udon noodles (about 14 oz / 400 g total)
- 1 lb (450 g) pork shoulder or pork loin, thinly sliced against the grain
- 1 tbsp (15 ml) vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 4 cups (960 ml) dashi stock (or chicken broth)
- 2 tbsp (30 g) curry roux (Japanese curry cubes, like S&B or Vermont Curry), broken into pieces
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tsp (5 g) sugar
- 2 green onions, thinly sliced, for garnish
- Optional: shichimi togarashi (Japanese seven spice) for sprinkling
Instructions
- If using frozen udon, cook according to package directions (usually 1–2 minutes in boiling water) until just tender. Drain and set aside. If using fresh udon, you can skip this step and add directly to the broth later.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork slices and cook until browned on both sides, about 2–3 minutes per side. Remove the pork from the pot and set aside.
- In the same pot, add the onion and cook for 3–4 minutes until softened and translucent. Add the garlic and ginger, and cook for another minute until fragrant.
- Pour in the dashi stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Add the curry roux pieces, soy sauce, mirin, and sugar. Stir until the roux is completely dissolved. Simmer gently for 5–7 minutes, allowing the broth to thicken slightly.
- Return the pork to the pot and simmer for another 2–3 minutes, until the pork is heated through and cooked to the safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. (Note: Pork is safe at this temperature, but if you prefer more tender, cook to 160°F for well-done.)
- Add the cooked udon noodles to the broth and stir gently to coat. Cook for 1–2 minutes, just until the noodles are heated through.
- Ladle the curry udon into bowls. Garnish with sliced green onions and a sprinkle of shichimi togarashi if desired. Serve hot.
Tips
- Substitutions: If you don’t have dashi, use chicken or vegetable broth. For a vegetarian version, use firm tofu or mushrooms instead of pork and vegetable broth. Curry roux can be replaced with 2 tablespoons curry powder mixed with 1 tablespoon flour and 1 tablespoon butter, but the flavor will be less rich.
- Storage: This dish is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles will absorb broth and become soft, so add a splash of broth or water when reheating.
- Common mistake: Don’t overcook the udon noodles in the broth. They will become mushy. Add them at the end and just heat through.
- Make ahead: You can prepare the broth and pork ahead of time, then cook the noodles and assemble when ready to serve. This saves time on busy nights.
Serving Suggestions
Serve pork curry udon as a hearty main dish. Pair it with a simple side salad of cucumber and wakame seaweed, or some quick pickled vegetables to cut through the richness. For a complete Japanese-style meal, add a small bowl of steamed rice on the side to soak up any extra broth. A cold glass of iced green tea or a light lager would complement the flavors nicely.
Variations
- Chicken Curry Udon: Swap the pork for thinly sliced chicken breast or thigh. Cook until the chicken reaches an internal temperature of 165°F (74°C).
- Seafood Curry Udon: Add shrimp or scallops in the last 2–3 minutes of cooking. Cook until shrimp are pink and opaque, about 145°F (63°C).
- Vegetable Curry Udon: Use a mix of bell peppers, carrots, and zucchini. Sauté them with the onion before adding the broth.
- Spicy Curry Udon: Add a teaspoon of chili paste or gochujang along with the curry roux for an extra kick.
- Thicker Broth: If you prefer a thicker, more gravy-like consistency, dissolve an extra tablespoon of curry roux in the broth.
Storage and Reheating
Store leftover pork curry udon in an airtight container in the refrigerator for up to 2 days. The noodles will continue to absorb broth, so when reheating, add a little extra dashi or water to loosen it up. Reheat gently in a pot over medium heat until piping hot, about 165°F (74°C) for food safety. You can also reheat individual portions in the microwave for 2–3 minutes, stirring halfway. Avoid freezing, as udon noodles become mushy and the texture will suffer.
Frequently Asked Questions
Can I use leftover cooked pork? Yes, you can use leftover roasted or braised pork. Add it to the broth at the end just to heat through, rather than browning it at the start.
What is curry roux? Curry roux, or Japanese curry blocks, are compressed cubes of flour, fat, and curry powder. They melt into the broth to create a thick, savory sauce. You can find them in Asian grocery stores or online. If you don’t have them, use curry powder mixed with a little flour and butter.
Can I make this gluten-free? Yes, use gluten-free udon noodles (often made from rice or other flours), and substitute soy sauce with tamari or coconut aminos. Check that your curry roux is gluten-free; some brands contain wheat flour.
How do I slice pork thinly? For easy thin slicing, place the pork in the freezer for 15–20 minutes until firm but not frozen solid. Then slice against the grain with a sharp knife.
Can I use other noodles? Absolutely. Soba, ramen, or even thick rice noodles work well. Adjust cooking time according to the package instructions.
Is this dish very spicy? Traditional Japanese curry is mild and sweet, more savory than spicy. If you want heat, add chili flakes or shichimi togarashi at the end.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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