Curry Udon Noodles with Beef

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Tender pieces of beef, thick, chewy udon noodles, chunks of sweet potato all simmered in a curry broth are what make these Curry Udon Noodles the ultimate in flavor packed, easy-to-make comfort food!

This recipe originally appeared in September 2017. It has been updated with improved content and photos. For a good laugh, scroll down below the recipe card and check out the old photo!

We have been all about the winter comfort food here lately. Which is funny, because this tends to be a hot time of year in Southern California (it's fire season!).

But really, comfort food is good all year round in my opinion. And these Curry Udon Noodles are the ultimate in comfort, much like this Chicken Katsu Curry, Instant Pot Japanese curry or this ultra popular Instant Pot Ramen.

Chewy noodles swimming in a rich curry sauce with tender pieces of beef and touch of sweetness from the sweet potato...this is heaven. Chewy udon noodles are the best - we love them in this Udon Stir Fry and this Miso Udon Noodle Soup too.

Not to mention this takes under 30 minutes to make. That's it - 30 minutes and you have yourself a full, heart and soul warming meal.

Check out the beef curry udon story!

Ingredients

I use my Homemade Japanese Curry Roux in this recipe. It's super simple to make. But you can also buy Japanese curry paste.

Udon noodles are a thick and chewy wheat noodle and can be bought fresh, frozen or dried. You can find fresh or frozen in many Asian grocery stores, and your local grocery store may carry them as well.

I've found dried noodles at my local store, or you can buy dried udon noodles online. You can also buy fresh udon noodles online.

Use thinly sliced beef for the best results. I actually just buy skirt steak or flap meat as it is already thin and works great for this recipe.

Dashi broth is a broth made from simmered bonito fish flakes and dried kelp. You can make your own dashi stock, or you can buy Dashi Powder. I use the powder as it is easier and the taste is pretty good.

We use dashi powder to make this Kakuni (Braised Pork Belly), Korean Rice Cakes and Soft Boiled Ramen Eggs. 

The full list of ingredients can be found in the recipe card at the bottom of the post. Learn more about Japanese Ingredients.

Step By Step Instructions

Slice the beef thinly in bite sized pieces and combine it with the soy sauce and baking soda in a bowl for 10 minutes.

Cook the udon noodles according to the package instructions while the beef marinades and set aside

Heat a dutch oven on high heat and add the beef to sear it on all sides (about 3-5 minutes total). Remove and set aside.

Reduce the heat of the pot to medium and add the cooking oil. Add the onions, garlic and shiitake mushroom and saute for 2-3 minutes, until softened.

Add the beef back to the pot and pour in the dashi broth.

Add the diced potatoes and cook until soft, about 10-15 minutes.

Add the curry paste and stir until it dissolves and the broth is thickened.

Place the udon noodles in a bowl and pour the curry on top.

Garnish with sliced green onions. You can serve this with some Chicken Yakitori for even more deliciousness!

You may also like this Hibachi steak with homemade fried rice and ginger sauce!

Expert Tips

1. The beef should be seared over high heat to get a nice char on the outside. This adds to the flavor.
2. Cook the noodles while the beef is marinading so they are ready when the curry is done.
3. Dice the potatoes in ½" pieces so they cook quicker and are easier to eat.
4. If you're using dashi powder, make the stock while the noodles are cooking according to the package instructions.
5. Substitute dry shiitakes for fresh if you can't find fresh. Soak the mushrooms in warm water for 15 minutes until they are softened. Remove the stems and roughly chop them.

Did you make this recipe? Rate it and leave a comment to let me know how it turned out!

Curry Udon Noodles with Beef

Tender pieces of beef, thick, chewy udon noodles, chunks of sweet potato all simmered in a curry broth are what make these Curry Udon Noodles the ultimate in flavor packed, easy-to-make comfort food!

4.89 from 9 votes

Print Rate

Course: Main Course

Cuisine: Japanese

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 servings

Calories: 317kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 pound skirt steak substitute any thinly sliced beef
• ▢ 1 teaspoon baking soda
• ▢ 1 tablespoon soy sauce
• ▢ 18 ounces udon noodles
• ▢ 2 teaspoons vegetable oil
• ▢ 1 small onion chopped
• ▢ 2 garlic cloves minced
• ▢ 8 ounces shiitake mushrooms
• ▢ 4 cups dashi stock
• ▢ 1 small white potato peeled and diced
• ▢ 1 small sweet potato peeled and diced
• ▢ ½ cup Japanese curry roux
• ▢ 1 cup diced green onions
• ▢ 1 tablespoon salt

Cook ModePrevent your screen from going dark

Instructions

• Slice the beef thinly in bite sized pieces and combine it with the soy sauce and baking soda in a bowl for 10 minutes.
• Cook the udon noodles according to the package instructions while the beef marinades and set aside.
• Heat a dutch oven on high and add the beef to sear it on all sides (about 3-5 minutes total). Remove and set aside.
• Reduce the heat of the pot to medium and add the cooking oil. Add the onions, garlic and shiitake mushroom and saute for 2-3 minutes, until softened.
• Add the beef back to the pot and pour in the dashi broth. Bring to a boil.
• Add the diced potatoes and cook (simmer) until soft, about 10-15 minutes.
• Add the curry paste and stir until it dissolves and the broth is thickened. Add additional salt to taste.
• Place the udon noodles in a bowl and pour the curry on top. Garnish with sliced green onions and fried garlic.

Expert Tips:

1. The beef should be seared over high heat to get a nice char on the outside. This adds to the flavor. 
2. Cook the noodles while the beef is marinading so they are ready when the curry is done. 
3. Dice the potatoes in ½" pieces so they cook quicker and are easier to eat.
4. If you're using dashi powder, make the stock while the noodles are cooking according to the package instructions.
5. Substitute dry shiitakes for fresh if you can't find fresh. Soak the mushrooms in warm water for 15 minutes until they are softened. Remove the stems and roughly chop them.

Nutrition

Serving: 1cup | Calories: 317kcal | Carbohydrates: 44g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 1167mg | Potassium: 445mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4095IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg

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Check out the original photo!