Katsu Curry Rice Noodles
When weeknight life gets hectic, the last thing anyone needs is a dinner recipe that demands hours of prep, a long shopping list or complicated techniques. These Quick Katsu Curry Rice Noodles are lightning-fast to make, require just one/two pans, and beautifully marry the silky texture of rice noodles with the deep, umami-rich warmth of Japanese katsu curry. Using our Goldfish Brand Japanese Katsu Style Curry Sauce Concentrate, and a handful of kitchen staples, you can have piping-hot, comfort-food perfection on the table in under 15 minutes.
Not only is this dish astonishingly simple, it’s also endlessly adaptable. Keep it simple on it’s own, add tofu for some protein, turn it into a more luxurious dish with prawns, or bulk it up with shredded chicken. Alongside its ease and flexibility, the key to its irresistible flavour lies in the Katsu curry concentrate: expertly blended spices like turmeric, cumin, coriander, cinnamon, star anise and nutmeg, meld into a velvety, savoury sauce that clings to every strand of noodle.
Read on to discover how to pull together this weeknight wonder!
The Magic of Goldfish Brand Japanese Katsu Style Curry Sauce Concentrate
Japanese katsu curry is a uniquely comforting cousin to Indian and Thai curries - milder in heat but brimming with savory depth thanks to a precise balance of spices and umami boosters like soy, miso or stock. Our Japanese Katsu Style Curry Sauce Concentrate captures this traditional character in a ready-to-use form:
• Expertly blended spices: That signature umami flavour blended with cinnamon, star anise
and nutmeg lend sweetness and aromatic warmth; turmeric and coriander build body; a
gentle hint of chilli creeps in at the finish.
• Velvety, stick-to-the-pan texture: Unlike powdered curry mixes, this concentrate dissolves
into a smooth sauce, ideal for coating noodles, rice, meat or vegetables without grittiness.
By keeping a jar of this concentrate in your kitchen cupboard, you unlock restaurant-quality curry flavour with zero fuss.
Choosing Your Noodles
Rice noodles are a weeknight hero for several reasons:
1. Speed: They cook in 3 - 4 minutes once the water boils, then rinse in cold water to stop
cooking immediately.
2. Neutral canvas: Their gentle rice flavour lets bold sauces shine without competition.
3. Gluten-free: Naturally free from wheat, they suit gluten-sensitive tummies.
4. Light texture: Unlike wheat noodles, rice noodles remain delicate and silky, pairing
beautifully with a rich curry sauce without feeling heavy.
With noodles prepped and set aside, the entire cooking process focuses solely on building sauce and warming through - as simple as that!
Ingredients
This recipe serves 2 as a main course. You’ll need:
• 200–250g Vietnamese rice noodles
• 2 tbsp Goldfish Brand Japanese Katsu Style Curry Sauce Concentrate
• 1 tsp rice vinegar (for brightness)
• 2 tbsp sesame oil (adds nuttiness and helps the sauce cling)
• 1 tsp minced chilli and garlic (or to taste)
• 1 thumb-sized piece fresh ginger, grated
• 2 - 3 spring onions, thinly sliced
• Garnishes: sesame seeds, dry fried onion flakes, extra spring onions and sliced chillies.
You’ll also need a bowl, a pot, and a hot frying pan or wok to sizzle everything together.
Katsu Curry Rice Noodles - Recipe
1. Pre-Cook & Rinse the Noodles
Bring a large pot of water to the boil. Add the rice noodles and cook for 3 - 4 minutes, stirring occasionally to prevent sticking. As soon as they’re tender, drain and rinse under cold running water to halt the cooking process. Shake off excess water and set the noodles aside in a bowl.
Tip: Rinsing not only stops cooking but also helps the noodles remain separate, so they don’t clump together when you stir them into the hot sauce.
2. Build the Curry Base
In a clean bowl, whisk together:
• 2 tablespoons Japanese Katsu Style Curry Sauce Concentrate
• 1 teaspoon rice vinegar
• 2 tablespoons sesame oil
• 1 teaspoon minced chilli and garlic
• Grated thumb-sized piece of ginger
• Sliced spring onions (reserve some green parts for garnish)
This mixture is your flavour powerhouse - bright, spicy, gingery and rich all at once.
3. Sizzle the Sauce
Heat a tablespoon of neutral oil (e.g. vegetable or peanut) in a large frying pan or wok over medium-high heat. Once the pan shimmers, pour in the curry sauce mixture. Let it sizzle for 30–60 seconds - this quick cook time releases the aromatics in ginger and chilli, thickens the sauce slightly, and warms the concentrate through.
You don’t need to add water or stock - the residual moisture from the noodles plus the natural oils in sesame oil and the sauce give you a glossy, clingy coating.
4. Add Your Noodles
Immediately add the pre-cooked, drained rice noodles to the pan. Toss continuously with tongs or a spatula, ensuring every strand of noodle is coated in the curry sauce. Continue to stir-fry for 1-2 minutes, until everything is piping hot.
5. Plate & Garnish
Transfer the curry noodles to serving bowls or a large platter. Finish with:
• A sprinkle of sesame seeds for crunch
• A scattering of dry fried onion flakes for sweet umami pop
• Extra spring onion greens and sliced chilli for freshness
Serve immediately while sizzling hot!
Japanese Katsu Style Curry Concentrate
With your first forkful, notice how the Katsu curry concentrate delivers a deeply savoury, umami-forward punch, the miso-like base and soy undertones complement the natural sweetness of the sesame oil, while the cinnamon and star anise lend subtle warmth. The ginger and garlic provide an invigorating zing, and the chilli creeps in at the finish, leaving just a gentle heat that beckons you back for more.
The tiny amount of rice vinegar brightens the dish, cutting through the richness, and the sesame oil adds its characteristic nuttiness and glossy sheen. The spring onions introduce fresh, herbal notes that lift each bite, preventing flavour fatigue. And because the noodles themselves remain delicate, every mouthful feels light yet utterly satisfying - truly the best of both worlds.
Variations & Customisations Of The Katsu Curry Noodles
One of the greatest strengths of this recipe is its adaptability. We love this dish on its own, however you can use it as a base and customise the flavours depending on your mood.
• Veggie overload: Add quick-cooking vegetables like julienned carrots,
bell peppers or snap peas in step 3 for colour and crunch.
• Green veggie boost: Stir in baby spinach or pak choi at the end; they’ll wilt beautifully into the curry sauce.
• Nutty crunch: Top with chopped roasted peanuts or cashews.
• Herb twist: Add coriander, Thai basil, mint or chervil for different aromatic profiles.
• Extra heat: Drizzle sriracha or crunchy chilli oil at the end!
In under 15 minutes, you can transform rice noodles into a dish fit for a weekend brunch, a casual dinner party or a quick solo supper. The combination of Goldfish Brand Japanese Katsu Style Curry Sauce Concentrate and everyday ingredients proves that gourmet flavour need not be complex - by experimenting in the kitchen, you unlock new possibilities for speedy, satisfying meals.
Next time the question “What’s for dinner?” leaves you stumped, remember these Quick Katsu Curry Rice Noodles. Keep your kitchen stocked with the curry concentrate, rice noodles and a few fresh aromatics, and you’ll always be ready to whip up a meal that feels both comforting and adventurous.