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I just recently tried making this stuff. You see, I hate hot, spicy food, so my memories of curry include only inedible meals. Why should I bother with something I won't be able to eat? But I've heard of mild curry, and I finally overcame my aversion to the C-word and tried it. And... it was edible. Tasty, even, though it had an echo of the flavor I remember from those long-ago awful dinners.

Anyway, the recipe for the batch I cooked up was quite similar to yakiudon. Just remove the noodles and add the curry stuff according to the instructions on the package. So, here's what I made. Of course, when you make feel free to add and subtract ingredients according to whatever you like and have on hand.

What you need:

A package of curry stuff with instructions. Mine came in a big bar.
2 tbsp of cooking oil
1 chicken breast, cut up into bite-sized pieces
1/2 onion, cut up as you like it
1 "head" of broccoli, cut into florets and stem coins
1 average carrot, peeled and cut into coins
1 zucchini squash, cut into thick coins
a handful of button mushrooms, cut into quarters if large
1/2 cup frozen peas
rice

Heat the oil in a wok or skillet to medium high and stir-fry the onion and chicken until the chicken changes color. Add the carrots and broccoli (and any other "hard" ingredients you may add) and stir-fry for about 10 minutes, until the broccoli turns bright green. Then add the softer ingredients and stir-fry some more, in my case about 5 minutes. (I'd have cooked it a little longer except for the following boiling-water step.) Finally, add the curry stuff according to the instructions on the package, which involved chucking in some water, bringing it to a boil, then adding the curry bar and stir-simmering it until it was dissolved and had formed a thick sauce. I added the peas at the same time as the curry, to keep them from getting overcooked and mushy.

Serve over rice. Or noodles, or whatever you feel like serving it with.

A fun variation on this is yakisoba curry. You can cook it as curry plus soba noodles, adding the noodles when the sauce starts to thicken, or as yakisoba with curry sauce, just adding the curry before adding the noodles. Same thing either way, and it turned out quite good.