Japanese curry udon
About £0.91 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Udon noodles3
- Chicken breasts300g
- Onions1
- Carrots5g
- Curry powder15g
- Stock cubes2 cubes
- Soy sauce20ml
- Spring onions3
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Fry the sliced chicken (300g), onion and carrot (5g) (6 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Stir in the curry powder (15g) and a spoon of flour (1 min), then 900ml stock and soy. Simmer until thick (10 min).
Kitchen note Fry the spices in the oil for 30 seconds before anything wet goes in. You'll smell when they're ready. That's where the flavour comes from.
- Add the udon and warm through (3 min).
- Top with spring onions (1).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.