Beef Curry Udon by Cindyy Yang

Ingredients

• 450g (1 lb) beef, thinly sliced
• 1 tbsp neutral oil
• 1 large onion, diced
• 3 large potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 1.2 l (5 cup) water
• 4 cubes japanese curry roux
• 4 packs (approx 800g) udon noodles
• 2 tbsp green onions, sliced (for garnish)

Instructions

1. Heat oil in a large pot over medium-high heat and sauté the onion until translucent, about 5 minutes.
2. Add the beef to the pot and cook until browned on all sides, about 3-4 minutes.
3. Stir in the cubed potatoes and carrots, cooking for another 3 minutes until slightly softened.
4. Pour in the water, bring to a boil, then reduce heat to low and simmer for 15-20 minutes until vegetables are fork-tender.
5. Remove the pot from heat, stir in the curry cubes until completely dissolved, then return to low heat and simmer for 5 minutes to thicken.
6. Prepare udon noodles according to package instructions, drain, and divide into bowls.
7. Ladle the hot curry over the noodles and top with sliced green onions before serving.