Amazing Curry Ramen Using Leftover Curry

Name: Amazing Curry Ramen Using Leftover Curry
Yield: Serves 1 bowl of ramen
Ingredients: 1 serving Chinese-style noodles (instant ramen noodles); 1 ladleful or more leftover thick curry; about 1/2 to 2/3 cup Chinese-style soup broth (about 100–150 ml); Optional toppings (this time: boiled egg and green onion)

MIYA缶 @cook_40034661

Transform thick leftover curry into a delicious curry ramen!
Recipe background:
I recreated a B-grade curry ramen my husband once ate somewhere, based on his faint memory. I gave it a try!

MIYA缶 @cook_40034661

Transform thick leftover curry into a delicious curry ramen!
Recipe background:
I recreated a B-grade curry ramen my husband once ate somewhere, based on his faint memory. I gave it a try!

Saved

Ingredients

Serves 1 bowl of ramen

1serving Chinese-style noodles (instant ramen noodles)
1ladleful or more leftover thick curry
about 1/2 to 2/3 cup Chinese-style soup broth (about 100–150 ml)
Optional toppings (this time: boiled egg and green onion)

Saved

Steps

1

Warm up the leftover curry. (The curry is a simple one, like the kind made following the instructions on the curry roux package. It’s delicious this way!)
2

Cook the noodles according to the package instructions. Both fresh and instant noodles work well.
3

Prepare your toppings. This time, I used just a boiled egg and chopped green onion.
4

Bring the Chinese-style soup broth to a boil in a small pot.
5

Once the noodles are cooked, drain them in a colander and place them in a bowl.
6

Pour the hot Chinese-style soup over the noodles, just enough to cover them.
7

Spoon the warmed curry generously on top. (The curry will add more volume to the soup.)
8

Add your favorite toppings to finish. This time, I used just a boiled egg and chopped green onion.
9

Mix the curry and soup together as you eat!
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11

Do you have extra instant noodles? You can cook them as directed and use them for this recipe too!
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This recipe was featured on April 2, 2010! Thank you so much.