Chicken curry noodles

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Chicken curry noodles

Serves: 2

By: Koj

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

Marinated soft boiled eggs

• 2 medium free range eggs (at room temperature)
• 50ml soy sauce
• 25ml mirin

Soup

• 70g medium hot curry roux
• 700ml water
• 5g sachet of dashi powder
• (Vegetable oil, for frying)

To finish

• 400g udon noodles (or 200g dried udon noodles)
• 2 chicken thighs (skin on) or 1 chicken breast
• 1 head of pak choi
• (Soft boiled eggs, as above)

Equipment

• Pot, for boiling eggs
• Weighing scales
• Frying pan
• Zip lock freezer bag
• 2x deep bowls, for serving

Instructions

Prep: soft boiled eggs

1. Fill a saucepan with water and bring to the boil.
2. Place the eggs in a basket or sieve and boil for exactly 5m45s.
3. Plunge the eggs into running, cold water.
4. Peel the eggs and place them into a freezer bag to marinate with the mirin and soy sauce.

Prep: make the soup

1. Bring 700ml of water to the boil in a pot, then reduce to a simmer.
2. Dissolve the dashi powder into the water
3. Add the curry roux blocks. Stir until the blocks are dissolved, then reduce to a low heat.

To finish

1. Fry the chicken, skin side down, in a frying pan with some oil (you can add a clove of garlic for extra flavour).
2. When the chicken skin is brown and crispy, flip it over and cook until the meat is cooked through (or you can pop it in the oven, skin side up to finish cooking).
3. Cook the noodles. Bring a pot of water to the boil and blanche the bok choi for 1-2 minutes. Remove the bok choi from the water and set aside to drain.
4. Add the noodles to the boiling water. Cook according to the instructions but test them while they are cooking. When they are ‘al dente’, drain the noodles in a strainer.
5. Place the noodles in a bowl. Add soup to the level of the noodles, then add the garnish: the chicken (sliced), the bok choi (blanched) and the soft boiled egg (sliced in half).

Calories

556.09

Fat (grams)

27.62

Sat. Fat (grams)

8.29

Carbs (grams)

12.94

Fiber (grams)

0.75

Net carbs

12.19

Sugar (grams)

0.86

Protein (grams)

63.38

Sodium (milligrams)

1874.29

Cholesterol (grams)

478.01

Substitutions and alternatives
You can other types of noodles

Also see
Koj’s recipe for Japanese rice