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Remove 1 boiled udon (180g) from the bag, rinse with water and loosen.
Drain the udon thoroughly in a colander.
Place the udon in a freezer-safe storage container (380ml capacity).
Add the chopped green onions, 10g chopped fried tofu, and 30g minced pork on top.
Cut 1 block (20g) of curry roux into about 9 equal pieces and place it on top of the ingredients.
Sprinkle ½ teaspoon of dashi stock on top.
Cover and store in the freezer for up to 3 weeks.
To reheat, pour 200ml of water directly into the storage container and heat in a 600W microwave for 5 minutes.
Mix everything together to dissolve the curry roux, making sure the pork is cooked through.
Heat the mixture loosely in the microwave for about 2.5 minutes more if needed.