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Curry Ramen for Lunch, Made with Leftover Curry

Curry Ramen for Lunch, Made with Leftover Curry

It tastes different from curry udon, but it's still quite delicious.

Ingredients: 1 serving

Curry
2 ladlefuls
Chinese-style noodles
1 package
Chopped green onions
to taste
Chinese soup stock powder (chicken)
2 teaspoons
Water
1 1/2 cups (300 ml )

Steps

1. Boil the noodles and loosen the strands in the hot water. Drain excess water, and transfer to a bowl.
2. Add leftover curry, 300 ml of water, and Chinese chicken soup stock powder into a pot or a frying pan, then bring to a boil. Pour the mixture over the noodles, sprinkle chopped green onions, and it's done.

Story Behind this Recipe

I used vegetable curry this time. Curry ramen is tasty!