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!
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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
- In a pot, mix Japanese mayo, minced garlic, instant ramen seasoning powder and instant ramen dried vegetable flakes into a paste.
- Pour cold water into the pot and mix so that the paste dissolves. Bring this to a boil and reduce to a rolling simmer.
- Add 1 block of Japanese curry mix and stir to dissolve completely.
- 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
Quick 5-min. Curry Ramen Hack
Ingredients
- 1 pack spicy soup-based instant ramen (I’m using a Korean brand called Jin Ramen. Nong Shim Shin Ramen works well too!)
- 1 sachet Instant ramen seasoning that came with instant ramen
- 1 sachet Instant ramen dried vegetable flakes that came with instant ramen
- 2 ⅓ cups Cold water
- 1 cube mild Japanese curry mix
- 1 tablespoon Japanese mayo (or sub with regular kind)
- 1 teaspoon garlic minced
- 1 tablespoon green onion finely sliced
Instructions
- In a pot, mix Japanese mayo, minced garlic, instant ramen seasoning powder and instant ramen dried vegetable flakes into a paste. Pour cold water into the pot and mix so that the paste dissolves. Bring this to a boil and reduce to a rolling simmer.
- Add 1 block of Japanese curry mix and stir to dissolve completely.
- 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!
Aqsa
Loved the recipe 😋
christieathome
So glad you enjoyed it! Thanks for making it 🙂
Felipe mv
Muy deliciosa receta, la amo!!
christieathome
¡Muchas gracias por tu amable comentario! Estoy tan contenta de que lo hayas disfrutado 🙂 Espero que esto también se haya traducido correctamente.
Maria
So deliciously good! It's now my new ramen hack. Thank you!