4 Easy Udon Recipes Less than 30 minutes!
I LOVE fusion food, but I especially love Japanese fusion Udon recipes. In this blog post, I am recreating 4 SIMPLE copycat udon recipes that take less than 30 minutes to make at home. From creamy Miso Carbonara Udon to savory chicken curry udon, and back to the basics with the classic beef udon soup. These udon recipes are perfect for weeknight dinners or date nights at home!
Step By Step Fusion Recipes with Frozen Udon
Every time I visit LA, a restaurant that I always stop by is Marugame Monzo for their delicious udon. I love it so much, I have to bring it to my own kitchen. I will be going over FOUR simple and delicious fusion UDON recipes that take less than 30 minutes to make at home. For all 4 recipes, I prefer to use Frozen Udon when making any Udon recipes at home. Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily. You can easily find Frozen Udon in the Asian Freezer section near potstickers.
If you are a visual learner like me, I also have a detailed step-by-step video tutorial below so we can cook together. So, let’s get cooking!
Creamy Miso Carbonara Udon
First up, let’s make SUPER CREAMY Miso Carbonara Udon. What is not to like about this dish? Crispy bacon and creamy umami miso sauce paired with chewy udon noodles! The noodles soak up all the delicious sauce, making it the perfect balance between creamy and savory. Plus, this recipe only takes 20 MINUTES to make at home! Perfect for weeknight dinners or a quick date night recipe.
If you are vegetarian, you can skip the bacon for shiitake mushroom, which will also be super delicious.
- 1/2 cup Parmesan Cheese
- 3 Egg Yolk
- 1/2 tbsp Miso Paste
- 1 tsp Black Pepper
- 4 slices Bacon thin slices
- 2 packs Frozen Udon
Creamy Chicken Curry Udon
Who doesn’t love an EASY ONE-POT DINNER? Let’s make Creamy Chicken Curry Udon! Creamy, savory, and super easy to prepare Creamy Chicken Curry Udon takes less than 30 minutes to prepare. This Creamy Chicken Curry Udon is perfect for you if you are looking for an easy weeknight dinner! If you are vegetarian, swap the chicken with mushroom instead!
The secret to EXTRA CREAMY Chicken Curry Udon is Coconut Milk. My mother-in-law makes the BEST Japanese curry! I remember her making me Japanese curry the first time I met her, and I was so impressed with how creamy and savory it was. When she told me her secret ingredient was Coconut Milk, I was surprised as coconut milk is typically found mostly in Thai-style curry. However, after giving it a try myself, I now ALWAYS add coconut milk to my Japanese curry. Trust me, pick up a can of coconut milk the next time you give this a go, and you will be blown away.
- 3 servings Udon see notes for tips
- 5 pieces Chicken Thigh cut bite-size pieces
- 1 tsp Curry Powder
- 0.5 tsp Black Pepper
- 0.5 tsp Paprika
- 1 Onion sliced
- 2.5 cups Water
- 1 pack Japanese Curry Cubes 4 small cubes
- 1 can coconut milk full-fat, 400ml
Masago Udon (20 Minutes ONLY!)
20 Minutes ONLY is all you need to make super Creamy Masago Udon. Rich, creamy, udon packed with umami flavors, you will never believe how easy it is to make this at home. My Creamy Masago Udon is inspired by a Japanese-Italian fusion dish called Mentaiko Pasta.
The sauce is made from butter, flour, cream, dashi, garlic powder, and Japanese mayo. Masago is savory and also adds great texture to the dish. A pinch of dashi powder goes a long way, instantly adding umami flavor to any dish.
- 500 g Frozen Udon
- 2.5 tbsp Butter
- 2 tbsp Flour
- 1.5 cups of Cream or Milk
- 1 tbsp Dashi Powder
- 0.5 tbsp Garlic Powder
- 1 pinch Black Pepper
- 3 tbsp Japanese Mayo
- 4 tbsp Masago
- 1 Egg
- Seaweed powder
- Ikura
Beef Udon Soup
Who doesn’t love noodle soup? Picture this: tender beef, velvety udon noodles, and a broth that’s like a warm hug on a chilly day! The magical broth is a blend of dashi, soy sauce, and mirin, simmered to perfection, infusing every sip with a depth of flavor that makes you close your eyes and savor the moment.
Ah, the udon noodles! Thick, chewy, and oh-so-satisfying. They soak up the savory broth, delivering a comforting texture that’s like a warm embrace with every slurp! Now, let’s talk about those tender beef slices. Cooked just right, they add a meaty richness that perfectly complements the noodles and broth, making every spoonful a flavor explosion. PLUS, it all takes less than 30 minutes to make at home.
- 1 medium onion thinly sliced
- 2-3 stalks green onion cut into 2-inch pieces; reserve some for garnish
- 1 pack hot pot sliced beef around 300–400 g
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1/2 tsp black pepper
- 4 cups dashi stock
- 3 packs frozen udon
- 1/2 cup broccoli florets
- 1/2 cup sliced carrots
