4 Easy Udon Recipes (Less than 30 minutes!) - Tiffy Cooks (2024)

Every time I visit LA, a restaurant that I always stop by is Marugame Monzo.

I LOVE fusion food, but I especially love Japanese fusion Udon recipes. In this blog post, I am recreating Four 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. All four recipes are perfect for weeknight dinners or date nights at home.

If you are a visual learner like me, I also have a detailed step-by-step tutorial on my YouTube page so we can cook together. So, let’s get cooking!

In this recipe, I will be going over FOUR simple and delicious 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.

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.

Ingredient

• 1/2 cup of Parmesan Cheese
• 3 Egg Yolk
• 1/2 tbsp of Miso Paste
• 1 tsp of Black Pepper
• 4 thin slices of Bacon
• 2 packs of Frozen Udon

See Also

Easy Lunchbox Recipes - 4 Dishes, 40 Minutes  - Tiffy Cooks

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.

Ingredients

• 3 servings of 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 of Japanese Curry, 4 small cubes
• 1 can full-fat coconut milk, 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.

Ingredients

• 500g of Frozen Udon
• 2.5 tbsp of Butter
• 2 tbsp of Flour
• 1.5 cups of Cream or Milk
• 1 tbsp of Dashi Powder
• 0.5 tbsp of Garlic Powder
• A pinch of Black Pepper
• 3 tbsp of Japanese Mayo
• 4 tbsp of 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, ginger, 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.

Ingredients

• 2 servings of udon noodles

Soup

• 3 cups of Dashi stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 slices of ginger

Beef

• 6-8 oz thinly sliced beef (short ribs, flank, chuck, or ric eye)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1/2 Onion, thinly sliced
• A pinch of black pepper

Assemble

• Fish cake
• Green onion

Instructions

1. Prepare the Ingredients: Cook the udon noodles according to package instructions. Rinse them under cold water to prevent sticking and set aside.
2. Make the Broth: In a large pot, add dashi stock, soy sauce, mirin, and ginger. Bring it to a simmer, and cook on medium heat for 15 minutes.
3. Cook the Beef: In a pan, add sliced onion and saute for 3-4 minutes or until translucent. Next, add thinly sliced beef, cook for another 3-4 minutes, and season with soy sauce, black pepper, and ½ cup of the stock. Cover and let it cook for 5-10 minutes.
4. Serve: start with udon and serve with hot broth. It is topped with savory beef and garnished with green onion. You can also add other toppings, such as veggies and fishcakes.