Enjoy thick, chewy udon noodles drenched in a flavourful creamy sauce. This Vegan Curry Udon ready in just 20 minutes guarantees comfort in every bite. These Japanese curry noodles make the perfect hearty dinner, sure to become your family’s favourite meal.
🍛 Curry With A Japanese Flair
This Japanese curry udon features a subtly sweet and mild curry sauce that strikes the perfect balance between sauce and broth. It’s not too thick or thin and pairs perfectly with a big bowl of steamed rice. 😋
My recipe uses store-bought Japanese curry roux cubes, perfect for those lazy days when cooking feels like a chore. You can find these at your local Asian store or in the international aisle of your grocery store.
Once you’ve tried this delicious curry udon, check out my Teriyaki Udon Noodles or Garlic Chili Udon for more slurpable vegan udon recipes that I’m confident you’ll love! 🍜
Recipe Ingredients
The photo below shows all the ingredients for the recipe with helpful notes for guidance.
Tofu – I used extra firm tofu, but feel free to substitute firm or medium if preferred.
Garlic & Ginger – Freshly minced garlic and ginger will provide the best flavour, but you can substitute jarred if that’s what you have.
Japanese Curry Powder – I like using the S&B brand of oriental curry powder, a Japanese curry blend available at Asian markets. If unavailable, you can substitute with a good quality hot or medium yellow curry powder. Although it’s not my first choice, you can use mild curry powder in a pinch.
Japanese Curry Roux Cubes – I used the S&B brand Golden Curry Medium Hot. You can find these in the international aisle of your grocery store or at Asian markets. It’s one of the most popular brands of curry cubes available and should be easy to locate.
Udon Noodles – I love using frozen sanuki-style udon because they have the best texture when cooked. These typically come in rectangular portions that look like bricks.
How To Make It
Scroll down to find the recipe card for detailed step-by-step written instructions.
- Microwave frozen udon for 2 mins on a plate, flipping halfway for even thawing.
- Heat oil in a large non-stick pan over medium-high heat and pan-fry tofu until golden about 4-5 mins.
- Add garlic, ginger, and carrots to the pan, stir in curry powder and soy sauce. Add curry cube, brown sugar, sriracha, and water.
- Simmer for 5 mins, stirring until the curry cube has dissolved. Add udon noodles and cook for another 5 mins.
- Garnish with fresh chives.
👩🏻🍳 Jazz’s Tips
- Vegetables: For added variety, you can substitute or add different vegetables such as broccoli, mushrooms, bell pepper, corn, peas, edamame, or spinach.
- Use frozen udon – Their thick, springy consistency provides an incredible mouthfeel, making your dish tastier. Other udon varieties may have a softer texture with less bounce, but you can use them as an alternative option in a pinch.
- Extra spicy – Customize the heat level by adjusting the amount of curry powder & sriracha to your taste.
Serving Suggestions
Garnish with chopped green onions/chives, furikake seasoning (seaweed sprinkles) and/or pickled ginger.
For an extra cozy meal, serve your curry udon with steamed jasmine rice to soak up any remaining sauce.
This curry udon pairs nicely with my Sunomono Cucumber Salad. Or, if you’re in the mood for something crispy try some Vegan Kakiage Tempura. 😍
How To Store
Keep your curry udon fresh by storing it in an airtight container in the fridge for up to 4 days. When reheating, use the microwave or stove until heated through.
⭐️ More Recipes
You’ll surely fall in love with this satisfying and delicious vegan curry udon once you try it! Check out the recipes below for more easy 30-minute or less weeknight meals.
DID YOU MAKE THIS CURRY UDON?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Curry Udon
Ingredients
- 250g frozen udon
- 1 tbsp olive oil
- 175g extra firm tofu (cubed small)
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 carrot (cut into strips)
- 1 tsp Japanese curry powder
- 1 tsp soy sauce
- 1 Japanese curry cube
- 1 tbsp brown sugar
- 1 tsp sriracha
- 2 cups water
- 1 tsp soy sauce
- fresh chives, garnish
Instructions
- Place frozen udon on a plate and microwave for approximately 2 minutes, flipping halfway through to ensure they thaw evenly and easily separate.
- Add oil to a large, non-stick pan over medium-high heat. Pan-fry the tofu for 4-5 minutes until golden.
- Add garlic, ginger, and carrots to the pan. Sauté for a minute, then stir in curry powder and soy sauce. Add Japanese curry cube, brown sugar, sriracha, and water.
- Bring the mixture to a simmer, stirring, and cook for 5 minutes or until it thickens and the curry cube has dissolved. Add the udon noodles and cook for another 5 minutes. Adjust the seasoning to taste with 1 tsp of soy sauce.
- Garnish with fresh chives or green onions.
The curry flavour is delicious and the heat level is perfect. Very cozy. Incredibly simple to make too!