Curry ramen

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 70 g sachet Massaman curry paste
4 cups chicken stock
Instant noodles (2 x 85 g packets) or 300 g egg or udon noodles
4 bulbs pak choi, halved
4 free-range eggs, hard- or soft-boiled

Method

1. Place the curry paste and stock in a medium saucepan.

2. Add the noodles and pak choi and cook for 2 minutes.

3. Serve with prawn crackers, and halved eggs.

Cook's note: I was surprised at how widely curry (kare) is eaten in Japan. It’s usually served with sushi rice and is generally quite mild. This beautiful golden curry ramen is great as a light lunch or supper. Serve with Japanese or rice crackers from Woolies.

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Method