Curry Ramen Hack

Curry Ramen Hack. Instant ramen noodles cooked in an easy creamy curry ramen broth. It’s a quick way to upgrade your ramen. Ready in 5 minutes with a few ingredients!

Jump to:

• What is Curry Ramen?
• Ingredients
• How to Make Curry Ramen
• Storage & Reheating
• Expert Tips
• FAQ
• Other Instant Ramen Recipes You May Like!
• 📖 Recipe
• 💬 Reviews

What is Curry Ramen?

Curry Ramen is a quick and easy noodle dish featuring chewy bouncy ramen noodles cooked in creamy Japanese curry broth with a hint of garlic and a spicy kick. This noodle dish is packed with flavor! I love enjoying it on its own or sometimes I will add some veggies or dumplings to make it more filling. You can also use any soup-based ramen noodles that you enjoy for this easy hack!

Instant ramen is so convenient as it is and just by adding a few more ingredients, you can take it to the next level. Making this dish perfect for college students or young adults who are looking for a quick, cheap and tasty meal. I used to love eating instant ramen back in my university days and now that I'm older, I love finding ways to make each pack more meaningful in taste.

Ingredients

Please scroll down to below recipe card for exact measurements. 

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.  

• Spicy Soup-Based Instant Ramen with instant seasoning & dried vegetable flakes (optional)
• Japanese curry block (mild)
• Garlic
• Japanese Mayo: aka Kewpie mayo. Or substitute with regular mayo.
• Green onions
• Water

How to Make Curry Ramen

1. In a pot, mix Japanese mayo, minced garlic, instant ramen seasoning powder and instant ramen dried vegetable flakes into a paste.
2. Pour cold water into the pot and mix so that the paste dissolves. Bring this to a boil and reduce to a rolling simmer.
3. Add 1 block of Japanese curry mix and stir to dissolve completely.
4. Once curry has dissolved, add instant ramen and boil for 2-3 minutes until al-dente or desired texture. Remove off heat. Garnish with green onions and enjoy!

Storage & Reheating

This dish is best consumed immediately as instant ramen noodles tend to go soggy when kept in broth. However if you have leftovers I suggest storing them in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop.

Expert Tips

• Use Japanese or Korean Curry. This is important as Japanese or Korean curry contains fewer spices making it less spicy and pungent. It also has a slightly different flavour profile from Indian curry – it almost tastes slightly sweeter. I’m using the Japanese brand called “Golden Curry”, but your local Asian grocer may carry other Japanese or Korean brands that will work too! Another brand I like is called “Vermont Curry” or “Ottogi” curry mix powder.
• Avoid using Indian curry as a substitute. It's very pungent and strong and this recipe needs a more mild curry.

• Do not overcook your ramen. I always cook my ramen for less than the time specified on the ramen packet. Usually 2-3 minutes or until Al-dente. Don’t forget the ramen is going to be sitting and cooking in your broth as you consume it.

FAQ

Which ramen brand did you use?

I love “Jin Ramen”, which is a soup based Korean Instant Ramen on the mild side. They have a spicier version. You can also use Nong Shim Shin Ramen or any soup-based instant ramen that you enjoy!

Can I Use Curry Powder?

I personally wouldn't recommend it as it's more pungent however if you can't find Japanese curry then substitute with curry powder to taste.

Can I use regular mayonnaise?

Yes.

Other Instant Ramen Recipes You May Like!

• Kewpie Mayo Ramen Hack
• Kujirai Ramen
• Bulgogi Beef Ramen
• Garlic Chili Oil Ramen
• Sundubu Ramen
• Kimchi Cheese Ramen Stir-Fry

📖 Recipe