Food & dining

Sunday Supper & More

Recipe for Japanese curry udon

Sally Vargas for The Boston Globe

Serves 4

In this noodle dish, the curry is like a thick soup. Udon noodles, which are thick and wheat-based, come pre-cooked, dried, or frozen. Fresh and frozen are often in square or round nests in individual serving sizes, packed for three, five, and six servings. Dried are in 10-ounce packages.

1  tablespoon canola oil 


1  zucchini, cut into 1-inch slices 

8  ounces button mushrooms, thinly sliced 

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

3  cups beef curry 

1  cup whole milk 

4  nests of pre-cooked udon or 10 ounces of dried udon 


3  scallions, finely chopped 

1. In a saucepan over medium heat, heat the oil until hot. Add the zucchini and mushrooms. Stir-fry for 3 minutes.

2. Add the curry and milk. Cook, stirring often, until the mixture comes to a boil. Lower the heat and simmer for 5 minutes or until the beef is heated through.

3. If using pre-cooked udon noodles, cook in plenty of boiling water for 1 minute. Drain the noodles and divide among 4 soup bowls. If using dried udon, cook according to package instructions.

4. Spoon the curry over the noodles. Sprinkle with scallions.

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.