Boil the noodles and loosen the strands in the hot water. Drain excess water, and transfer to a bowl.
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!
I try to eat leftovers from the day before for lunch. I modified the recipe so we won't get tired of eating the same food. Go housewives!