Japanese-Style Curry Udon With Chicken Gyozas

Boil a kettle

Peel and finely slice your brown onion[s]

Heat a pot over a medium-high heat with a knob of butter

Once melted, add your sliced onion with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 8-10 min or until softened and starting to caramelise

Meanwhile, add your udon noodles to a large bowl, cover them with boiled water

Set aside to soak for 4-5 min

Tip: Gently separate the noodles with a fork!

Drain the soaked noodles

Top, tail, peel and grate your carrot[s]

Add the grated carrot and your rice vinegar to a bowl with a small pinch of salt and give everything a good mix up – this is your quick-pickled carrot

Trim, then slice your spring onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your chicken gyozas and cook for 5 min

When the gyozas have had 5 min, remove from the gyozas from the heat and carefully add a splash of cold water, then return to the heat and cook, covered, for a further 5 min

Tip: Be careful when adding the water to the pan, it may splash!

Once the onion is caramelised, add your curry powder, ginger & garlic paste, chilli flakes (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Cook for 1 min or until fragrant

Once fragrant, add your soy sauce, chicken stock mix and 200ml [260ml] [340ml] boiled water

Add the drained noodles and cook for 2 min or until fully coated – this is your Japanese-style curry udon