This Japanese Inspired Creamy Curry Udon is a rich, cozy noodle dish that I love whipping up when I want something fast and flavorful. Inspired by traditional Japanese curry, it features a creamy, slightly salty sauce that pairs perfectly with chewy udon noodles. It’s done in just 15 minutes, making it a great option for a quick lunch or dinner.
Why You’ll Love This Recipe
I always turn to this recipe when I’m craving comfort food without a lot of effort. It uses simple ingredients, requires very little prep, and is so satisfying. The Japanese curry cubes give the dish a bold umami flavor, while the cream makes it smooth and indulgent. Plus, it’s easy to customize—great for picky eaters or when I just want to clean out the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 servings udon noodles
4 cloves garlic, minced
5 mushrooms, sliced
2 tablespoons butter
2 Japanese curry cubes
1 cup cooking cream (or substitute with evaporated milk or whipping cream)
Parmesan cheese, to taste
Chili flakes or chili oil (optional)
Green onion, sliced (for garnish)
Directions
I start by boiling the udon noodles according to package instructions. Once they’re cooked, I drain them and set them aside.
While the noodles are cooking, I mince the garlic and slice the mushrooms.
In a pan over medium-low heat, I melt the butter. Then I add the garlic and sauté for about a minute until fragrant.
I add the sliced mushrooms and continue sautéing until they soften.
Next, I pour in the cooking cream and let it come to a simmer. Once it’s bubbling, I stir in the curry cubes until they melt completely into the sauce.
If the sauce gets too thick, I add a splash of water to loosen it up.
I then add the cooked udon noodles and toss everything together until the noodles are evenly coated.
I plate the noodles and top them with grated parmesan. For a kick, I sometimes sprinkle on chili flakes or drizzle a bit of chili oil.
I finish it off with sliced green onions and serve immediately.
Servings and Timing
This recipe makes 2 servings and takes just 15 minutes in total—5 minutes to prep and 10 minutes to cook. It’s a perfect quick meal for busy days.
Variations
Add protein: I sometimes stir in cooked shrimp, sliced chicken, or even leftover beef for extra flavor.
Use different noodles: When I don’t have udon, I’ve used ramen or stir-fry noodles as a substitute.
Make it vegetarian: Just stick to the base ingredients and ensure the curry cubes are vegetarian-friendly.
Spice it up: I add more chili flakes or a spoon of chili oil for heat.
Boost the umami: A splash of soy sauce or a bit of miso can deepen the flavor if I’m feeling fancy.
Storage/Reheating
This dish is best eaten right away, but when I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I usually use a pan over medium-low heat, adding a little milk or water to bring the sauce back to life. The microwave works too, but I stir halfway through so it heats evenly.
FAQs
Can I make this ahead of time?
I prefer making it fresh because the sauce can thicken too much when stored, but it can be prepped ahead by slicing the mushrooms and garlic in advance.
What if I can’t find Japanese curry cubes?
When I’m out of curry cubes, I use a mix of curry powder, soy sauce, and a bit of cornstarch to mimic the thickness and flavor, though the result will taste slightly different.
Do I have to use cooking cream?
Not at all. I often substitute with evaporated milk or whipping cream, and the result is still creamy and delicious.
How do I prevent the sauce from getting too thick?
If the sauce thickens too much, I add a splash of water or milk until it reaches the consistency I like.
Is parmesan necessary?
It’s optional. I like how it adds saltiness and a creamy finish, but I skip it sometimes when I want something lighter.
Conclusion
Japanese Inspired Creamy Curry Udon is one of those dishes I keep coming back to. It’s fast, rich, and endlessly customizable. Whether I’m cooking for myself or serving it to friends and family, it always disappears fast. With just 15 minutes and a handful of ingredients, I get a bowl of pure comfort that tastes like it took way more effort than it actually did.
A speedy and satisfying Japanese‑inspired creamy curry udon made with chewy udon noodles, rich cream, and bold curry sauce — ready in just 15 minutes.
Ingredients
2 servings udon noodles
4 cloves garlic, minced
5 mushrooms, sliced
2 tablespoons butter
2 Japanese curry cubes (e.g., S&B Golden Curry) — see note
1 cup cooking cream (or evaporated milk or whipping cream)
Parmesan cheese, to taste
Chili flakes or chili oil (optional)
Green onion, sliced (for garnish)
Instructions
Boil the udon noodles according to package instructions. Drain and set aside.
While the noodles cook, melt the butter in a pan over medium‑low heat. Add the minced garlic and sauté about 1 minute until fragrant.
Add the sliced mushrooms and cook until softened.
Pour in the cooking cream and bring to a gentle simmer. Add the curry cubes and stir until they melt fully into the sauce (add a splash of water if the sauce thickens too much).
Add the cooked udon noodles to the pan and toss until evenly coated in the sauce.
Plate the noodles and top with grated Parmesan. If desired, sprinkle chili flakes or drizzle chili oil, then garnish with sliced green onion.
Notes
Japanese curry cubes (roux blocks) are common in Japanese curry dishes and contain flour, fat, curry powder and seasonings. Using them here gives quick, authentic‑style flavor. :contentReference[oaicite:1]{index=1}
If you can’t find curry cubes, you can substitute curry powder with a little flour to help thicken the sauce—but the taste will vary.
For added protein, stir in cooked chicken, shrimp or tofu after step 4.
To make vegetarian/vegan: use plant‑based butter, cream substitute, and ensure the curry cubes are vegetable‑based.
