Bring a big pot of water to boil. Blanch carrots. Remove. Add kamaboko slices and boil for 2 to 3 minutes. Remove. Next add udon and cook 2 to 3 minutes or as per packaging instructions. Drain and rinse under cold water. Set aside.
In a medium sized pot, heat vegetable oil. Add ground pork and onions. Fry until onions are lightly brown, about 5 minutes.
Add curry sauce mix. Stir until it dissolves.
Pour in 6 cups (1.5l) water and bring to a boil. Add a little salt if necessary. Reduce heat and allow to simmer for 5 minutes.
Divide noodles into 4 bowls. Pour soup over noodles. Arrange slices of kamaboko, carrots, and nori on noodles. Sprinkle with green onions. Serve immediately.