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Curry Ramen
Experience a delightful fusion of flavors with this Curry Ramen, where the comforting warmth of Japanese ramen meets the aromatic spices of Indian curry. This dish combines tender chicken, vibrant vegetables, and creamy coconut milk to create a savory broth that envelops perfectly cooked ramen noodles. It’s a delicious journey through culinary traditions, perfect for a cozy dinner or to impress guests with something unique. Serve it hot and let the fragrant spices transport you to a world of flavor!
Servings: 2
Ingredients
- Ramen noodles
- 2 servings
- Chicken breast
- 1 cup, cooked and shredded
- Coconut milk
- 1 can (13.5 oz)
- Chicken broth
- 4 cups
- Curry powder
- 2 tablespoons
- Carrots
- 1 cup, sliced
- Red bell pepper
- 1 cup, sliced
- Bean sprouts
- 1/2 cup
- Green onions
- 2, chopped
- Eggs
- 2, hard-boiled (for topping)
Instructions
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- In a large pot, heat the chicken broth over medium heat.
- Add the curry powder and coconut milk to the broth, stirring until well combined.
- Add the shredded chicken, sliced carrots, and red bell pepper to the pot. Simmer for 10 minutes, or until the vegetables are tender.
- Divide the cooked ramen noodles between two bowls.
- Ladle the curry broth over the noodles, making sure to distribute the chicken and vegetables evenly.
- Top each bowl with chopped green onions, bean sprouts, and sliced hard-boiled eggs.
- Serve hot and enjoy!
Dietary Information
Servings: 2 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 550 • Fat: 30g • Carbs: 45g • Protein: 25g • Sodium: 850mg • Sugar: 5g
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