Prepare the ingredients

• Slice the onion and carrot, mince the garlic and slice the spring onion
• Rinse the udon noodles under cold water to loosen them

Sauté the aromatics

• Heat the oil in a frying pan over medium heat
• Add the onion, carrot and garlic and cook until softened

Build the curry base

• Sprinkle in the curry powder and stir for a few seconds until fragrant
• Pour in the chicken stock and soy sauce and bring to a simmer

Make it creamy

• Stir in the milk and the dissolved cornstarch
• Simmer gently, stirring, until the sauce thickens

Cook the udon

• Add the udon noodles to the sauce and toss to coat
• Simmer until the noodles are hot and have absorbed the sauce

Serve

• Divide the udon between bowls
• Top with the sliced spring onion