This recipe transforms a package of Nongshim udon noodles into a rich, creamy curry bowl that is both comforting and quick to make. The chewy udon noodles are coated in a savory sauce made with coconut milk, red curry paste, and the included seasoning packet, creating a dish that is more luxurious than its instant noodle origins suggest. It is a perfect weeknight meal that comes together in about 20 minutes.
Ingredients
- 2 packages Nongshim udon noodles (with seasoning packets)
- 1 tablespoon (15 ml) vegetable oil
- 1 small onion, thinly sliced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) red curry paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 g) sugar
- 1 cup (150 g) frozen peas and carrots mix
- Optional protein: 1 cup (150 g) cooked chicken, shrimp, or tofu
- Fresh cilantro and lime wedges for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes.
- Add the minced garlic and red curry paste. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the coconut milk, water, soy sauce, and sugar. Stir to combine and bring the sauce to a gentle simmer.
- Add the frozen peas and carrots (and your optional protein if using) to the sauce. Let it cook for 3-4 minutes, until the vegetables are heated through.
- While the sauce simmers, cook the Nongshim udon noodles according to package directions. Typically, this involves adding the noodles to boiling water for 2-3 minutes, then draining. Do not discard the seasoning packets.
- Once the noodles are cooked and drained, add them to the skillet with the curry sauce.
- Add the contents of both seasoning packets to the skillet. Stir everything together gently, allowing the noodles to absorb the sauce and the seasoning to dissolve. Cook for 2-3 minutes until everything is well combined and hot.
- Taste and adjust seasoning if needed. Serve immediately, garnished with fresh cilantro and a squeeze of lime juice.
Tips
- Control the heat: Red curry paste varies in spiciness. Start with 1 tablespoon and add more if you prefer a spicier dish. You can also add a pinch of chili flakes or a drizzle of sriracha.
- Don’t overcook the noodles: Udon noodles can become mushy if overcooked. Follow the package instructions and drain them as soon as they are tender.
- Make it your own: This recipe is very adaptable. Use any vegetables you have on hand, such as bell peppers, broccoli, or spinach. Add a soft-boiled egg on top for extra richness.
- Use full-fat coconut milk: For the creamiest sauce, use full-fat coconut milk. Light coconut milk will result in a thinner sauce.
Serving Suggestions
Serve this creamy curry udon as a satisfying main course. It pairs well with a simple side of pickled vegetables or a fresh cucumber salad to balance the richness. For a more substantial meal, top with a soft-boiled egg or a sprinkle of toasted sesame seeds.
Variations
- Vegetarian/Vegan: This recipe is easily made vegan by using a vegetable-based curry paste and ensuring your noodles are vegan (Nongshim udon is typically vegan). Add extra tofu or mushrooms for protein.
- Peanut Curry Udon: Add 2 tablespoons of peanut butter to the sauce along with the seasoning packets for a nutty, satay-inspired flavor.
- Spicy Kimchi Udon: Stir in 1/2 cup of chopped kimchi with the vegetables for a tangy, spicy kick.
- Chicken Curry Udon: Add 1 cup of shredded rotisserie chicken along with the vegetables for a heartier meal. Ensure the chicken is heated through to an internal temperature of 165°F (74°C) if using leftovers.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits. To reheat, add a splash of water or coconut milk to the noodles and warm them in a skillet over medium heat, or in the microwave in 30-second intervals, stirring in between, until heated through. Reheat leftovers to a safe minimum internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use a different brand of udon noodles? Yes, any fresh or dried udon noodles will work. If using dried, cook them according to the package instructions. You may need to adjust the amount of water in the sauce if your noodles absorb more liquid.
What if I don’t have red curry paste? You can substitute with 1 teaspoon of curry powder mixed with 1 tablespoon of tomato paste. The flavor will be different but still delicious. Alternatively, use a spoonful of Thai green curry paste or a pinch of garam masala.
Can I make this dish gluten-free? Nongshim udon noodles contain wheat, so they are not gluten-free. To make this gluten-free, use rice noodles or gluten-free udon noodles and substitute the soy sauce with tamari or coconut aminos. Check the seasoning packet for gluten-containing ingredients.
Is this dish very spicy? The spice level depends on the brand of red curry paste you use. Many Thai curry pastes are moderately spicy. If you are sensitive to heat, start with half the amount and add more to taste. You can also add a spoonful of yogurt or extra coconut milk to cool it down.
Can I add raw chicken to this dish? Yes, if you are not using pre-cooked chicken, cut it into small pieces and cook it in the skillet after the onions are soft. Cook until the chicken is no longer pink and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer, then proceed with the rest of the recipe.
Can I freeze this dish? While you can freeze it, the texture of the noodles may become softer upon thawing. It is best enjoyed fresh. If you do freeze, store in a freezer-safe container for up to 2 months and thaw in the refrigerator overnight before reheating.
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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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