Stir-Fried Curry Udon Recipe for One

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This curry udon recipe is a great quick dinner. Stir-fried udon noodles with creamy curry make a delicious healthy meal for one.

Overhead shot of stir-fried curry udon in a pan with tofu, carrots, and scallion.

If you’re looking for a quick, satisfying dinner to make for yourself, these stir-fried curry udon noodles are for you!

Tofu provides protein, veggies provide nutrients and the Japanese curry adds plenty of great flavour. Both vegetarian and vegan-friendly, this is a tasty dish that anyone can enjoy. Best of all, it all comes together in under fifteen minutes.

Flavour Profile

🍜 Savoury
✨ Umami
🧡 Comforting

Meet the Recipe Developer

Author photo for @run2food, in a polaroid frame.

Michelle is the face behind the popular Instagram, @run2food where she shares easy, high-protein treats for busy people to her 144,000 followers!

If you love sweets, want to meet your protein goals or just need more deliciousness in your life, give her a follow.

Why We Love It

Convenient: This recipe comes together in just one pan, making it a quick and fuss-free meal for busy days.
Nutritious: With protein-rich tofu and wholesome veggies, it’s a balanced dish that feels both hearty and nourishing.
Quick & Easy: With just a few simple ingredients and under 15 minutes of cooking time, it’s the perfect go-to meal when you need something delicious in a pinch.

Test Kitchen Notes

For the best texture, give the udon noodles a quick rinse under warm water before adding them to the pan. This helps loosen them up for even saucing.
The Japanese curry cube is the star ingredient, delivering rich umami depth and a velvety sauce with minimal effort, an excellent choice for bold flavor in minutes.
The combination of tofu, carrots, and scallions brings a perfect balance of protein, sweetness, and freshness, making this dish both satisfying and well-rounded.

Ingredients and Substitutions

Overhead shot chopsticks taking a bite of stir-fried curry udon from a pan with tofu, carrots, and scallion.

Oil: Michelle suggests peanut oil for this recipe, which adds extra flavour and depth. If you don’t have peanut oil, however, you can swap it for olive oil, vegetable oil, canola or avocado oil. You could even use coconut oil, but it will impart a slightly coconut flavour.
Scallion: These are also known as green onions. If you don’t have scallion, you can use chives instead or omit entirely.
Onion: We think a small yellow or brown onion works best in this recipe, but any colour onion will work. You could also substitute for shallot, for a slightly brighter flavour.
Carrot: Carrot adds extra texture, fibre and nutrition. If you don’t like carrot, swap for your favourite veggie (about ½ cup, diced).
Japanese curry cube: You can often find store-bought curry roux cubes (or golden curry) any well-stocked supermarket. Depending on where you live, you might need to look at specialty or asian grocery stores to find Japanese curry cubes. The curry spice is really the cornerstone of flavour in this recipe, and we don’t recommend substituting store-bought red or green curry paste, as those are typically Thai inspired and quite different in terms of flavour.
Udon noodles: We recommend buying pre-cooked udon noodles, which are wrapped in individual servings. Alternatively, you could cook dried udon, using one serving for this recipe.
Tofu: Tofu adds extra protein to help make this a satisfying meal. If you eat meat, feel free to swap this out for chicken. For protein, you could also top your udon with a fried or soft boiled egg. If you don’t like tofu or want to prioritize protein, simply omit it.
Extra veggies: If you want to add extra vegetables to this dish, we think it would also be great with shiitake mushrooms, bell peppers, baby bok choy.

Frequently Asked Questions

What is Japanese curry?

Japanese curry is a thick, cozy, and slightly sweet sauce made from a curry roux, usually featuring a blend of warm spices like turmeric, cumin, coriander, and cinnamon, giving it a rich, savoury depth with minimal effort. The golden brown sauce is sometimes used for a soup base, but here, we use the rich curry base as a stir-fry sauce.

What is udon?

Udon is a thick, chewy Japanese noodle made from wheat flour, known for its soft, bouncy, delicious texture and ability to soak up flavourful broths and sauces.

What kind of tofu should I use?

For this recipe, firm or extra firm tofu works best, as it holds its shape well and soaks up the curry sauce without falling apart.

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