Curry Udon Noodles with S&B Curry Sauce Mix

A simple and delicious way to serve Japanese curry.


Serves: 6

  • 92g S&B Golden Curry Sauce Mix
  • 1 large onion, finely sliced
  • 250g beef, thinly sliced
  • 8 chestnut mushrooms, finely sliced
  • 1 tbsp vegetable oil
  • 1300ml stock soup
  • 2 tbsp soy sauce
  • 6 packs of soft boiled udon
  • 2 spring onion stems, finely sliced
  • 1 red chilli pepper, sliced


  1. Heat the oil in a medium saucepan, add the onion, fry gently on low until lightly browned.
  2. Add thinly sliced beef and mushrooms, fry for 3 minutes until browned.
  3. Add 1300ml of stock soup and bring to the boil. Reduce to medium, simmer for 15 minutes until the beef is tender. Skim away any surface scum.
  4. Remove from the heat and cool for 3 minutes, then add the curry roux, in pieces.
  5. Bring back to the boil, add the soy sauce, reduce to low and simmer for 5 minutes. Stir constantly to avoid burning the sauce.
  6. Bring 2l of water to the boil in a pan, boil the udon noodles for 3 minutes then drain.
  7. Serve the udon with the curry in a bowl, garnished with spring onions. Top with chilli if you like it hot.