First, remove the fat from the chicken breast cans. Prepare vegetables by cutting them into bite-size pieces. Prepare curry powder by adding water twice the amount of the powder and folding it well (it tastes better if you mix curry from different brands of curry.)

Blanch the udon noodles in boiling water for about 2 minutes, drain, and transfer to a plate. Grease a heated pan and stir-fry vegetables slightly over high heat.

Add curry powder to lightly stir-fried vegetables, add half to one cup of water, mix well and bring to a boil. When curry boils, add chicken breast at the end and finish. If you put curry on the boiled udon noodles, it's done.

It's a simple and delicious chicken curry udon. Crunchy vegetables, chewy udon noodles, and light and soft chicken breast met curry. Harim's slim chicken breast that I used this time was really simple and good. Above all, it's not dry, but soft and delicious. My younger brother really likes it because it's soft. It's much better than curry udon you can buy outside.