Place a medium saucepan over medium high heat. Add the vegetable oil, then toss in the onion and fry for 2-3 minutes until translucent. Add beef mince and continue to fry for 3-5 minutes until browned.
1 onion, 1 tbsp vegetable oil, 200 g beef mince
Pour in the dashi stock and bring to the boil. Add in the udon noodles and boil for a couple of minutes to cook and soften (frozen udon will take a couple more minutes). Use a chopstick to jiggle and gently loosen as they cook.
3 cups dashi stock, 400 g udon noodles
Break up the curry roux, adding in a few pieces at a time until you're happy with the thickness. Stir through gently to melt and thicken.
1 curry roux
Serve immediately while nice and hot! Garnish withspring onion.
Garnishes - Serve topped with extra spring onion slices, sprinkle with furikake, bonito flakes or aonori flakes. For extra texture try it with crispy fried shallots. You could even try it with a soft boiled egg on top!