Curry Stir-Fry Udon Noodles with Vegetable and Chicken (Yaki Curry Udon)

Curry Stir-Fry Udon Noodles with Vegetable and Chicken (Yaki Curry Udon)
Preparation time: 15 Cooking time: 15 Easy - for beginners Serves: 4-6


Delicious stir fry noodle recipe using Roland Organic Udon Noodles


  • 10 oz chicken breast, sliced in ½ inch strips
  • 1 pkg. Roland® Udon Noodles
  • 3 tbsp vegetable oil
  • 1 medium onion, cut in julienne
  • 2 tsp. ginger, grated
  • 1 tsp. garlic, minced
  • 2.5 tbsp Roland® Curry Powder
  • 1 red bell pepper, cut in julienne
  • 5 cabbage leaves (Savoy or napa), cut in julienne
  • 1 cup mung bean sprouts
  • 1 cup mushrooms, sliced
  • 4 tbsp Roland® Soy Sauce
  • 1 tsp. sugar
  • 2 tbsp Sake
  • Salt and pepper to taste
  • 1 stalk of scallion, thinly sliced


Place 8 cups water in a large pot and bring to a boil. Add noodles and stir. When water returns to a rapid boil, turn heat to low and simmer about 5 minutes or until tender. Pour into a colander and rinse thoroughly with cold water. After rinsing, drain water completely. May be served in soup or as a main dish.

Marinate chicken with a dash of soy sauce, salt and black pepper. Prepare the udon following the package instructions just before stir-frying. Set aside.

Heat vegetable oil in a wok and saute the onion, garlic, ginger, and curry powder for 2 minutes on high heat. Add chicken and stir-fry for 4-5 minutes. Add red pepper, cabbage, bean sprout, and mushroom, and stir-fry for additional 2-3 minutes.

Place cooked udon noodles in wok. Stir to combine all ingredients. Add soy sauce, sugar, rice wine, pinch of salt and pepper to taste. Stir-fry another 2 minutes and remove from heat. Cover the wok and let steam for one minute. Divide into 4 to 6 servings, sprinkle scallions on top before serving.

Recipe created and tested for Roland by Chef Jerilyn Brusseau Culinary Design & Counsel


Main  · Chicken  · Curry  · Noodles  · Udon  · Roland

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