Japanese curry soba noodles? Perhaps curry udon or curry ramen is more common here in Singapore but since I’m so hooked onto soba noodles these days, I just want to give this combination a try. The curry tastes so robust (I like S&B brand of Japanese curry sauce mix) and the gravy is good enough to flavour the soba without the need for additional seasonings. This is quick and fuss free cooking which is perfect for a weeknight dinner.
Just remember when you’re cooking the soba noodles, do not add salt to the water like what we always do for pasta because soba noodles are already salted. What I would normally do is to rinse the noodles under running tap water after boiling them to stop them from cooking further and also to remove any salty flavour that may still linger on the soba.
Ingredients for the curry are of course substitutable. You can add potatoes, cauliflower, peas, etc or replace the meat with beef or pork.
Japanese Curry Soba Noodles Recipe
Ingredients (serves 4)
100g S&B Golden Curry Sauce Mix (Medium Hot)
400g soba noodles, cooked according to packet instructions
300g skinless chicken breast, cut into bite-sized pieces
1 large carrot, sliced
1 large yellow onion, peeled & sliced
100g shimeji mushrooms
2 & 3/4 cup cup water
2 tsp sunflower oil
1. Heat oil in pan and saute the onions till tender.
2. Add chicken and stir fry till meat is no longer pink.
3. Add water and bring to a boil. Add carrots and mushrooms and simmer till tender.
4. Add in curry sauce mix and stir till mixture thickens.
5. Serve over cooked soba noodles.