Curry Udon

• 600 to 800 ml Leftover curry
• 600 ml Dashi stock
• 4 tbsp Mentsuyu
• 2 packs Frozen udon noodles
• 2 Boiled eggs
• 1/2 bunch Spinach
• 2 to 3 stalks Green onions (chopped)
• 1 Katakuriko slurry

1. Boil the spinach in salted water.
2. Drain and refresh in cold water.
3. Squeeze out the moisture and cut into 3 to 4 cm long pieces.
4. Put the curry, dashi stock and mentsuyu into a pan and heat.
5. Thicken with katakuriko dissolved in water.
6. Add the frozen udon noodles to the pan and simmer for 2 to 3 minutes.
7. Transfer to serving bowls, add the boiled eggs and spinach, top with chopped green onion and serve.

curry, stock, mentsuyu, noodles, eggs, spinach, stalks green onions, slurry

Taken from cookpad.com/us/recipes/167667-curry-udon (may not work)