Name: Chip Shop Cheesy Curry Udon
Total time: 20 min
Yield: 4
Ingredients: 3 x 200g Udon Noodles; 2 Carrots; 3 Spring Onions; 600ml Water; 220g Golden Curry Sauce Mix; 200g Pak Choi; 150g Cheddar Cheese; Vegetable Oil

Chip Shop
Cheesy
Curry
Udon

Chip Shop Cheesy Curry Udon

This is inspired by cheesy curry chips - my go-to late-night scran after a big night out. I've put my twist on it by throwing the flavours into some noodles.

Comfort Curry

Cook your noodles according to package instructions then rinse with cold water. Save the water for later.

Grate your cheese into a bowl.

Finely slice your carrots and spring onions, set them aside in separate bowls. Cut the stems off your pak choi, give it a wash and also set aside.

Get a wok on medium heat, pop your curry block in with a tablespoon of oil. Once the mix starts to melt, pour in the water. Give it a good mix and bring the sauce to a boil. Then add your sliced carrots for a minute then your pak choi.

Once the carrots and pak choi are softish, add your grated cheese, most of your spring onions and noodles. Season with salt and pepper and give it another mix.

Plate up your noodles, top with spring onions and enjoy!