Easy Japanese Curry Udon Recipe
Fill your cravings with this delicious and easy-to-follow Curry Udon Recipe! Enjoy an inviting combination of chewy udon noodles in a flavorful curry soup.
Looking for easy udon recipes? Try my Kake Udon, Zaru Udon, or Kitsune Udon!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Curry Udon Recipe:

How To Make Curry Udon: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Chop scallions for toppings.

Step 2
Cook udon noodles according to the package instructions.

Step 3
Make the soup with leftover curry, mentsuyu, and water.

Step 4
Serve the noodles in a bowl, and pour the soup.

Here you go! Once it’s served, please eat immediately. Otherwise, the udon noodle soaks up the soup and becomes soggy. If you like a little spice, sprinkle with shichimi togarashi (Japanese spice mix) and enjoy!
Vegan Adaptable
Mentsuyu is not vegan-friendly as it’s made from katsuobushi (bonito flakes). But you can easily substitute it with dried shiitake mushrooms. Click here for a vegan dashi recipe.
Topping Variations

Looking for delicious topping variations? Here are my favorite ones:
- A half-boiled egg is a delicious addition to curry udon.
- Green leafy vegetables – spinach, bok choy, and mizuna
- Cheese – pick your favorite cheese and savor the deliciously melted texture.
- Kamaboko is a fish cake and a classic topping for udon noodle dishes.
- Green onions – or scallions, spring onions, and long onion
- Tempura – Try crunchy shrimp or vegetable tempura for an additional treat.
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More Udon Recipes You Will Love
Leave a Rating!
I hope you enjoy this Curry Udon! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Easy Japanese Curry Udon Recipe
Print Pin SaveEquipment
- 1 Medium saucepan 18 cm/7 inches
- 1 Strainer
Ingredients
- 2 packs Udon noodles, aprox 360g
- 300 ml Leftover Japanese Curry, 300g
- 300 ml Homeade mentsuyu, or store-bought mentsuyu
- 100 ml Water
- 1 inch Scallions (green onions), 2.5cm, chop
Instructions
- Chop scallions.
- Cook udon noodles: Boil plenty of water (not in the ingredients list) in a medium saucepan, add udon noodles, and cook according to the package instructions. Stir the noodles with chopsticks to separate them while cooking.
- Drain the noodles: Drain using a strainer and quickly rinse under running cold water to remove the extra starch.
- Curry soup: Put leftover curry, mentsuyu and water in the same saucepan and warm it up.
- Serve: Serve the drained noodles in a bowl, pour the soup, and place the scallions on top.
Video
Notes
- If the curry soup is too salty, dilute it with water. If it’s too light, add more mentsuyu or leftover curry.
- Udon noodle cooking time – a couple of minutes for frozen ones. 10 minutes or more for fresh and dried ones.
- Try various toppings from the “Topping variations” section.
- If you use store-bought mentsuyu, follow the instruction on the package. How much water to add depends on the product.
Thank you for visiting the comment section. Here, you can leave me feedback with a star rating. Readers like yourself may find comments helpful when making one of my recipes. I hope you love this one as much as I do!