Curry Ramen for Lunch, Made with Leftover Curry. Great recipe for Curry Ramen for Lunch, Made with Leftover Curry. I used vegetable curry this time. I try to eat leftovers from the day before for lunch.
I have a thing for Japanese food. Something about the simple perfection that is Japanese food just totally does it for me. I still remember the first time I tried the curry. You can have Curry Ramen for Lunch, Made with Leftover Curry using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients of Curry Ramen for Lunch, Made with Leftover Curry
- You need 2 of ladlefuls Curry.
- Prepare 1 packages of Chinese-style noodles.
- It's 1 of Chopped green onions.
- You need 2 tsp of Chinese soup stock powder (chicken).
- Prepare 300 ml of Water.
In Japan curry is fast food. This curry ramen recipe was invented by my dad during a camping trip with a buddy in the Grand Canyon. He had a packet of instant noodles, some scraps of beef jerky, and a little vial of curry powder in his mess kit. Water was boiled, and this curry ramen was born.
Curry Ramen for Lunch, Made with Leftover Curry instructions
- 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..
Now, on every camping trip we go on, this curry ramen HAS to make an appearance. With naan and leftover chicken at home you can easily whip up "pizza" within minutes. I like to smear ricotta cheese on my naan, top it with leftover chicken curry, fresh basil, onions, and freshly grated mozzarella. Just add the packaged sauce, tofu, and some green onions if you're feeling wild. Add the dashi and curry roux in the frying pan.
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