I love udon noodles in all their forms: in soup, stir-fried with soy sauce, simply tossed in a hot pan, or generously coated in sauce. Today, I’m sharing an original recipe for yellow curry udon noodles, stir-fried in a wok with shrimp, ground chicken, and a delicious coconut milk sauce.
With their thick, chewy texture, udon noodles are perfect for soaking up this creamy, flavorful sauce. This isn’t a traditional Japanese recipe, but rather a fusion dish combining Japanese noodles with the flavors of Thai yellow curry. Absolutely delicious!
What Are Udon Noodles?
Have you ever tried udon noodles? I first discovered them about ten years ago in Bangkok. It was late at night, and there was only one restaurant still open nearby: a Japanese restaurant. We sat down, and the waiter explained that at that hour, they were only serving noodle soups, prepared as a kind of Japanese shabu-shabu. Before long, a burner was placed on our table, topped with a huge pot filled with a delicious soy and miso broth.
Different cuts of meat, vegetables, tofu, and very thick white noodles were cooking in the broth. We loved it! I immediately fell for their soft, chewy texture, and I’ve been cooking with udon noodles regularly ever since.
Udon are very thick Japanese noodles, usually made without eggs and mainly from wheat flour, water, and salt. They have a soft, tender, and slightly chewy texture. You can find them in several forms:
- fresh;
- precooked and vacuum-packed;
- frozen;
- or dried.
Fresh and frozen udon generally have the softest, chewiest texture. If you’re using precooked udon, simply separate the noodles gently before reheating them or stir-frying them with the sauce for a few minutes.
A Thai Yellow Curry and Coconut Milk Sauce
Thai yellow curry is generally milder than red or green curry. The curry paste contains dried chilies and spices such as turmeric, cumin, and coriander, which give it its golden color and warm, aromatic flavor.
In this recipe, the yellow curry paste is cooked with coconut milk to create a creamy sauce that coats the udon noodles beautifully. The ground chicken adds tenderness, while the shrimp, snow peas, and baby corn bring different textures to the dish.
If you enjoy this mild, flavorful sauce, you might also like my crispy chicken with yellow curry recipe.
🌶️ Good to Know
Yellow curry paste is generally quite mild, but the heat level varies depending on the brand. Start with a small amount, taste the sauce, then add more curry paste if you prefer it spicier.
Ingredients for Yellow Curry Udon Noodles
Udon noodles
Choose fresh, vacuum-packed precooked, or frozen udon noodles if possible. Dried udon will also work, but they are generally thinner and less chewy.
Yellow curry paste
Yellow curry paste, called kruang gaeng kari in Thai, is generally less spicy than red or green curry paste. It contains a variety of spices, including ginger, turmeric, cumin, and coriander. Some recipes, including mine, also contain curry powder, which enhances its warm, aromatic flavor.
Adjust the amount according to the brand you use and your tolerance for spicy food. Homemade curry paste has a fresher, deeper flavor. You can make my homemade Thai yellow curry paste
or use store-bought curry paste. Blue Elephant yellow curry paste is fairly easy to find in supermarkets and also gives very good results.
or use store-bought curry paste. Blue Elephant yellow curry paste is fairly easy to find in supermarkets and also gives very good results.
Shrimp
I use whole shrimp and peel them before cooking. I sauté the heads and shells in a little oil to extract their flavor and infuse the noodles. Remove them before continuing with the recipe. This optional step gives the dish a much deeper shrimp flavor. If you can only find peeled shrimp, simply skip this step: the dish will still be delicious. Add the shrimp toward the end of cooking so they stay tender and juicy.
Vegetables
Today, I used snow peas and baby corn, which add crunch and color. You can replace them or add bell peppers, broccoli, cauliflower, mushrooms, or asparagus. Cut the vegetables into evenly sized pieces and avoid overcooking them: they should remain slightly crisp.
How Can You Adapt This Recipe?
- Chicken only: omit the shrimp and slightly increase the amount of chicken.
- Shrimp only: replace the chicken with a few extra shrimp.
- Vegetarian version: replace the chicken and shrimp with firm tofu or mushrooms. Check that your curry paste contains no shrimp paste or fish sauce, and use soy sauce for seasoning.
- With seasonal vegetables: replace the snow peas and baby corn with broccoli, bell peppers, green beans, asparagus, or mushrooms. Simply adjust the cooking order so the vegetables remain slightly crisp.
- More or less spicy: adjust the amount of curry paste or add a few slices of fresh chili when serving.
Tips for Perfect Yellow Curry Udon Noodles
Separate the udon without breaking them
Precooked udon can be quite compact when you take them out of the package. Avoid pulling them apart forcefully, as they may break. Let them sit at room temperature for about 30 minutes or briefly run them under warm water, then gently separate the noodles.
Don't overcook the shrimp
Shrimp cook very quickly. Add them toward the end of cooking and remove the pan from the heat as soon as they turn opaque and slightly pink. Overcooking will make them firm and rubbery.
Adjust the consistency of the sauce
The sauce should be creamy enough to coat the noodles without being too thick. If it reduces too much, add a little coconut milk, water, or broth. If it is still too thin, let it simmer for a few more minutes.
Cook the udon last
For this recipe, prepare the sauce with the chicken and vegetables first, then set it aside. Stir-fry the udon separately, then add the sauce to the noodles just before serving.
Frequently Asked Questions About Yellow Curry Udon Noodles
It depends on the type of udon you are using. Fresh or vacuum-packed precooked udon only need to be separated and reheated. Dried udon should be cooked in water according to the package instructions before being stir-fried and added to the sauce.
Yes. You can prepare the sauce with the chicken and vegetables ahead of time and store it in the refrigerator. Add the shrimp and udon when reheating the dish.
Don't let them simmer in the sauce for too long. Add the sauce at the end of cooking and toss the noodles just long enough to coat them well.
Using a different curry paste will significantly change the flavor of the dish. Red curry paste will give you a stronger and usually spicier result. To keep the distinctive flavor of this recipe, it's best to use either homemade or store-bought yellow curry paste.
Yes. They can be stored in an airtight container in the refrigerator for about two days. However, the noodles will have the best texture when freshly prepared. Reheat them gently with a little coconut milk or water if the sauce has thickened.
More Delicious Yellow Curry Recipes
Yellow Curry Udon Noodles with Shrimp and Chicken
Ingredients
- 400 g of fresh udon noodles
- 120 g minced chicken thighs .
- 200 g of whole raw shrimp (or 120 g peeled shrimp)
- 100 g of snow peas cut into pieces
- 3 baby corn , sliced
- 4 cloves of garlic finely chopped
- 4 shallots thinly sliced
- 1 -2 tbsp of yellow curry paste (to taste)
- 1 tbsp of soy sauce
- 1/2 tsp of fish sauce
- 2 dl of coconut milk
- 2 tbsp oil
- salt and pepper to taste
Instructions
- Leave the udon noodles at room temperature while you prepare the sauce. This will make them easier to separate.
- Peel and devein the shrimp. Reserve the heads and shells, and keep the peeled shrimp refrigerated until needed.
Preparing the Sauce
- Heat 1 tbsp of oil over high heat. Add the shrimp heads and shells and cook until nicely browned to infuse the oil with their flavor. Gently crush the heads to release their juices. Remove the heads and shells, reduce the heat, then sauté the garlic and shallots in the flavored oil.
- Add the ground chicken and cook until nicely browned. Once the chicken is browned, add the yellow curry paste, soy sauce, and coconut milk. Mix well.
- Add the vegetables.
- Simmer until the vegetables are just tender. Remove from the heat.
Preparing the Noodles
- Gently separate the udon noodles.
- Heat 1 tbsp of oil in a wok. Add the udon noodles and stir-fry over medium heat for 2 to 3 minutes, stirring regularly.
- Push the noodles to one side of the wok, add the shrimp, and cook for 1 to 2 minutes until lightly browned.
- Mix everything together, add the reserved curry sauce, and remove from the heat. Season with salt and pepper to taste. Serve immediately.
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