This quick and easy Stir-Fry Thai Curry Udon Noodles with Luncheon Meat recipe makes for a delicious meal with a spicy kick in 20 minutes! Bringing both Thai and Japanese cuisines together, the ingredients are simple and easy to buy in the grocery.
What Makes This Stir-Fry Thai Green Curried Udon Noodles with Spam So Great?
When it comes to Japanese noodles, people always think of ramen first BUT I personally love udon noodles better with its bouncy texture and soft interior. Udon is quite versatile too and can be used for stir fry, soup or a substitute for pasta for Italian dishes.
It’s quite complicated to make your own udon noodles. Luckily nowadays, it’s easy to find instant udon noodles in the supermarket that are quite good. And they have a long shelf life too so it’s good to stock up.
Thai Green Curry (แกงเขียวหวาน) is perhaps the most popular Thai dish. This fragrant and spicy paste is used for a wide variety of soup and sauce based dishes.
Did you know? Thai green curry is known as gaeng keow wan, or “curry green sweet” in English, because it is sweeter than the other curries in Thailand.
You can make your own Thai green curry paste or get them from the grocery where it’s quite common to find in cans, and they last for years in the pantry!
Who doesn’t like Spam? Growing up in the Philippines, Luncheon Meat, usually the Spam brand, is a very common breakfast or snack staple. We would usually have spam with garlic rice or as a simple sandwich.
I used Spam for this recipe since it’s the household brand for luncheon meat and my personal favourite.
Especially when pan-fried, the crispy exterior with the juicy and salty luncheon meat is highly addicting! And they also last for years in the pantry because it is pre-cooked already.
This Thai Curry Udon recipe combines both the Thai and Japanese specialties along with a childhood favourite to bring an easy, quick and delicious meal in 20 minutes! That’s what makes the Stir-Fry Thai Curry Udon Noodles with Luncheon Meat so great!
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How To Make Stir Fry Thai Curry Udon Noodles with Luncheon Meat (with Pictures)
Boil a pot with 1 liter of water. Place the 2 packs of 200g udon noodles in the pot for 3 minutes.
While the udon noodles are cooking, dice the 170g Spam.
When the udon noodles are cooked, drain the water. Set the noodles aside.
Heat the pan on medium-high heat. Cook the luncheon meat for 3 minutes.
Set to medium heat, then add the 4 tsp sesame seeds and stir for 1 minute.
Add the 1-2 tbsp green curry paste (depending on spice tolerance) and mix with Spam and sesame seeds for 2 minutes.
Add 1 cup coconut milk and 2 tbsp soy sauce. Mix everything and let it simmer for 3 minutes.
Add the udon noodles. Stir and mix everything for another 2 minutes or until curry is reduced to only coat the noodles.
Tips For Making The Perfect Stir-Fry Thai Curry Udon Noodles with Spam
- Cold rinse the udon noodles after they are cooked so they won’t stick together.
- You’ll want to stir the luncheon meat while it cooks in the pan so that all sides become brown.
- You want the coconut milk to start bubbling first before adding the udon so you know that the curry is starting to reduce, the pan is hot enough to heat the udon (since it was cold-rinsed) and that you don’t need to leave the udon too long or they will get overcooked.
- If you are short in time or simply want less steps, you can mix the sesame seeds, green curry paste, coconut milk and soy sauce together in a bowl first and just add them when the luncheon meat is ready.
- This Thai Curry Udon recipe is very flexible. As you can see, I made it very plain and basic. You can pretty much add, subtract and replace ingredients you see fit and adjust the timing accordingly.
- If you don’t want luncheon meat or simply want to have more toppings, you can use your choice of meat and vegetables instead.
Also Read: Korean Food Guide
Choosing The Right Thai Green Curry Paste
With Thai curries, the curry paste is the heart of the recipe as it makes or breaks the flavour of the dish. Thailand has different kinds of curries: Green, Red, Penang, Yellow, Massaman.
Though I chose Thai green curry paste for this recipe, you can definitely choose another kind based on your preference and adjust accordingly. I chose green curry because it is the most popular and is the sweeter curry so the recipe would taste less spicy for people with lower spice tolerance.
With so many varieties of Thai green curry paste in the grocery, you’ll want to make sure you’re choosing the correct one, the authentic one. Here are the ingredients for an authentic Thai green curry paste:
- green chilies
- kaffir lime peel
- cilantro roots (coriander)
- coriander seeds
- cumin seeds
- white peppercorns
- shrimp paste
As you can see, there is so much ingredients that goes into Thai green curry paste which is why I prefer buying them instead of making them myself.
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Which Noodles Are Best To Use?
Honestly, the best noodles to use are the noodles you love most. You can replace the udon noodles with any noodles you want for this recipe since it is very flexible that way.
I only picked udon noodles since it is one of my favourite noodles. It’s easy to use this Thai curry udon noodles recipe with another type of noodles.
You pretty much replace the parts that uses udon noodles, and make sure you adjust the timing based on how long it takes to cook your choice of noodles.
Stir-Fry Thai Curry Udon Noodles with Spam Recipe
Here is the recipe for the Stir Fry Thai Green Curry Udon Noodles with Luncheon Meat.
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- 2 packs Udon Noodles, 200g each, store-bought
- 4 tsp Sesame Seeds
- 170 grams Luncheon Meat
- 2 tbsp Soy Sauce
- 1-2 tbsp Thai Green Curry Paste, depending on spice tolerance
- 1 cup Coconut Milk
- Place udon noodles in a pot with 1 liter of boiling water for 3 minutes. While the udon is cooking, dice the luncheon meat.
- When the udon is cooked, drain water and rinse with cold water so noodles don't stick together. Set aside.
- Heat the pan on medium-high heat. Cook luncheon meat for 3 minutes, stirring to brown all the sides.
- Set to medium heat. Add the sesame seeds and stir for 1 minute.
- Add the green curry paste and stir to mix for 2 minutes.
- Add the coconut milk and soy sauce. Mix and let it simmer for 3 minutes.
- Add the udon noodles. Stir for another 2 minutes or until curry is reduced to only coat the noodles.
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Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Calories: 438Total Fat: 30gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 2491mgCarbohydrates: 25gFiber: 2gSugar: 1gProtein: 22g
Please note that nutrition information you see is provided and automatically calculated by Nutritionix. This may vary depending on the specific ingredients that you use. To ensure the most accurate information, I suggest entering your specific ingredients into a nutrition calculator.
Hope this Stir Fry Udon Noodles with Thai Green Curry Paste and Spam recipe gives you an idea on what to make with your Thai green curry paste or luncheon meat!