Creamy Curry Noodles Recipe
These creamy curry noodles come together in one pan with just 10 ingredients. Chewy noodles bathed in a rich, velvety Japanese curry cream sauce.
Servings: 2
Equipment
Ingredients
- 8 oz noodles of your choice
- 1/4 cup reserved noodle water
- Neutral oil for cooking
- 2 cloves garlic minced
For the Sauce
- 3/4 cup heavy cream
- 1 tbsp light soy sauce
- 1 1/2 tsp sugar
- 1 cube Japanese curry roux
Optional Garnish
- Sesame seeds
- Scallions
- Red chili flakes
Instructions
- Bring a pot of water to a boil and cook the noodles until one minute short of al dente. Reserve about ¼ cup of the noodle water, then rinse and drain the noodles.
- Heat a pan over medium heat with a bit of oil. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the heavy cream, light soy sauce, sugar, and curry roux cube. Mix until the roux fully dissolves and the sauce is smooth and well incorporated.
- Add the noodles and the reserved noodle water, then toss until the sauce clings to the noodles.
- Transfer to a bowl and optionally garnish with sesame seeds, scallions, and red chili flakes.
Video
Notes
- Don't skip the reserved noodle water. That starchy liquid helps the sauce cling to the noodles for a silky consistency without watering down the flavor.
- Break up the curry roux before adding it so it melts evenly instead of leaving stubborn clumps.
- Keep the heat low once the cream goes in. High heat can cause dairy sauces to separate or curdle.
- Cook noodles just shy of al dente since they keep softening as they mingle with the hot sauce.
Nutrition
Calories: 720kcal | Carbohydrates: 82g | Protein: 16g | Fat: 36g