Curry ramen

Curry ramen

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • Buitenverwachting Chardonnay 2016


  • 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

Cooking Instructions

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.

Browse more Asian recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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