Curry Udon (Chicken Breast)

Name: Curry Udon (Chicken Breast)
Cook time: 20 min
Ingredients: Udon noodles (pre-cooked) 1 portion; Chicken breast (skinless) 100g; Onion 1/4; Spring onion 1/3; Dashi stock 400ml; Soy sauce 1 tbsp; Mirin 1 tbsp; Curry powder 2 tsp; Potato starch 2 tsp

A mild dashi-flavoured Japanese-style curry udon. Chicken breast provides a good source of protein.

Staple 20 min340 kcal / Protein 24g / Fat 5.5g (per serving)Remission OK

低脂質カレー和風高たんぱく鶏肉寛解期向けうどん

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Ingredients

Udon noodles (pre-cooked)1 portion

Chicken breast (skinless)100g

Onion1/4

Spring onion1/3

Dashi stock400ml

Soy sauce1 tbsp

Mirin1 tbsp

Curry powder2 tsp

Potato starch2 tsp

Instructions

1
Slice the chicken breast and onion thinly, and slice the spring onion diagonally.
2
Bring the dashi stock to a boil in a pot, add the chicken and onion, and simmer over a medium heat for 5 minutes.
3
Add the soy sauce, mirin, and curry powder, and stir well.
4
Add the udon noodles and heat for 2 minutes, then thicken with a potato starch slurry.
5
Serve in a bowl, topped with the spring onion.

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This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

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