- 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
Place the curry paste and stock in a medium saucepan.
Add the noodles and pak choi and cook for 2 minutes.
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.