Makes 4 to 6 servings
- 1/2 medium white onion, thinly sliced
- 2 tablespoons vegetable oil
- 2 garlic cloves, thinly sliced
- One 1-inch piece fresh ginger, peeled and minced
- 8 oz chicken breast, very thinly sliced
- 8 oz turnip, julienned
- 1 1/2 teaspoons sugar
- Kosher salt, as needed
- 5 cups water
- 1 1/2 oz Japanese curry paste
- 1 1/2 teaspoons light soy sauce
- 8 oz Napa cabbage, thinly sliced
- 1 lb dried udon noodles
- 2 green onions, sliced
- 1 cups radish sprouts, optional
- In a pan over medium heat, sweat the onions in the vegetable oil until tender, 5 to 8 minutes. Add the garlic and ginger and continue to sweat until aromatic, 10 to 20 seconds. Add the chicken breast and cook, turning as necessary, until opaque. Add the turnip and continue to cook over medium heat until tender, 3 to 5 minutes. Add the sugar and adjust the seasoning with salt. Remove the mixture from the pan and reserve.
- Add the water to the pan and bring to a boil over high heat. Lower the heat to a gentle simmer, and add the Japanese curry paste and simmer until the curry paste is fully dispersed and the sauce is slightly thick, about 2 minutes. Add the soy sauce, the cooked chicken mixture, and the cabbage to the curry sauce and simmer until the cabbage is slightly tender, 3 to 5 minutes.
- In a pot over high heat, cook the noodles in 2 gallons of well-salted boiling water until tender, 3 to 5 minutes. Rinse with hot water, toss with the green onions, and divide into 8 Asian noodle bowls.
- Top each bowl of noodles with the curry sauce and mix gently to combine. Garnish each bowl with radish sprouts, if using.
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