Having gone to bed hungry last night is what lead to me having this hella spicy curry udon first thing this morning. I offered to make some for Kevin too, but he didn’t feel like having udon early in the morning, so more for me! This was pretty easy to make, but does require you to have Japanese curry blocks, which you can conveniently find at any Asian market, and even now, Superstore, Sobeys, etc. carry them, but usually the Glico brand.
1 package of udon
2 stalks of scallion, chopped
1 cube of Japanese curry block
1/2 of a small onion, sliced
1 teaspoon of crushed red pepper flakes
1 large jalapeño, thinly sliced
100 grams of ground meat
1 1/2 – 2 cups of water
1 soft boiled egg, cut in half
1 teaspoon of sesame oil
salt and pepper, to taste
Begin by bring a sauce pan to medium heat and add a tablespoon of oil. Once the oil is hot, add in the crushed red pepper flakes and half of the sliced jalapeños, and allow it to cook for about a minute. Now, add in your ground meat and make sure to break it up as you stir. Season with sesame oil, salt, and pepper. When the meat appears to be cooked, add in your onions and sauté until they have somewhat softened and appear translucent.
Add in 1 cup of water along with a cube of Japanese curry block. Stir well to ensure the curry block is completely dissolved. Next, add in your udon noodles straight from the package. Flip it often to help loosen the udon, and you can also use some chopsticks to help the udon separate. Allow the udon to cook for about 3-4 minutes. At this time the curry should be thickening, so start by adding 1/2 a cup of water first, and allow it to boil. The noodles should be ready now, with the curry being slightly thickened. If you prefer it to be more liquidy, you can add another 1/4 or 1/2 cup of water.
Remove from stove and take out the udon first and place it into a bowl, and then spoon the curry over the udon. Add in the soft boiled egg, along with the rest of the sliced jalapeño and chopped scallion. Sprinkle some more crushed red pepper flakes on top, and add some toasted sesame seeds.
One thought on “Hella Spicy Curry Udon”
Wow… that’s spicy!
I use a couple of drops of Sirracha sauce on my dinner and that’s my limit.