Serves 1


  • Udon Noodles, 1 pack (pre-soak in warm water and set aside)
  • Chicken Meat, 50 grams (sliced into bite-sizes)
  • Ginger, 2 slices (shredded)
  • Soy Sauce, to taste
  • Cooking Wine, to taste
  • Shimeji Mushrooms, to preference
  • Curry Stocks, 2 (break into tiny bits)
  • Salt, to taste
  • Spring Onions, to garnish


  1. In a separate bowl, add chicken pieces, shredded ginger, soy sauce, cooking wine and salt. Mix well and marinate for 15 minutes. 
  2. In a Thermos® Food Jar, add marinated chicken pieces and shimeji mushrooms. Pour in hot boiling water till inner rim, close the lid tighly and set it aside to pre-heat for 30 seconds. Drain water.
  3. Add udon noodles, pour in fresh hot boiling water, close the lid tightly and set it aside for 30 seconds. Drain water.
  4. Add curry tiny bits and pour in fresh hot boiling water to 80% full (till inner rim). Stir well, close the lid tightly and set it aside to cook for 15 minutes.
  5. Before serving, garnish with spring onions. Enjoy!


  • This recipe is based on using a Thermos® JBM-500 or JBM-501. You may adjust the ingredients quantity based on the Food Jar capacity.



  • For best cooking results, it is recommended to slice the chicken meat thinly and choose the easy-to-cook udon noodles that are commonly available at supermarkets. 
  • For stronger flavour, you may add in your preferred soup stock (i.e. chicken stock), instead adding hot boiling water after the curry tiny bits.
  • You may replace the curry stocks with your preferred curry powder paste or mix.


Photo and recipe courtesy of Thermos China.