Tender pieces of beef, thick, chewy udon noodles, chunks of sweet potato all simmered in a curry broth are what make these Curry Udon Noodles the ultimate in flavor packed, easy-to-make comfort food!

1 pound skirt steak (substitute any thinly sliced beef)

1 teaspoon baking soda

1 tablespoon soy sauce

18 ounces udon noodles

2 teaspoons vegetable oil

1 small onion (chopped)

2 garlic cloves (minced)

8 ounces shiitake mushrooms

4 cups dashi stock

1 small white potato (peeled and diced)

1 small sweet potato (peeled and diced)

1/2 cup Japanese curry roux

1 cup diced green onions

1 tablespoon salt

Slice the beef thinly in bite sized pieces and combine it with the soy sauce and baking soda in a bowl for 10 minutes.
Cook the udon noodles according to the package instructions while the beef marinades and set aside.
Heat a dutch oven on high and add the beef to sear it on all sides (about 3-5 minutes total). Remove and set aside.
Reduce the heat of the pot to medium and add the cooking oil. Add the onions, garlic and shiitake mushroom and saute for 2-3 minutes, until softened.
Add the beef back to the pot and pour in the dashi broth. Bring to a boil.
Add the diced potatoes and cook (simmer) until soft, about 10-15 minutes.
Add the curry paste and stir until it dissolves and the broth is thickened. Add additional salt to taste.
Place the udon noodles in a bowl and pour the curry on top. Garnish with sliced green onions and fried garlic.