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Instant Chicken Curry Ramen

Recipe by Connie Veneracion
The prep and cooking time indicated below excludes the time it takes to make chicken katsu because the breaded and fried chicken is more of a "recommendation" rather than an essential ingredient. The point of the recipe, really, is to add real chicken and vegetables to an otherwise nutrient poor meal. The cooked chicken component can be boiled, poached, steamed, grilled or braised chicken.
Prep Time 8 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Fusion
Servings 1 person
Instant chicken curry ramen with chicken katsu, shimeiji, cheese and scallions

Ingredients
  

  • 1 pack instant curry ramen
  • 1 ½ cups chicken broth
  • 60 grams fresh mushrooms recommended: shimeji, enoki or shiitake
  • soy sauce to taste
  • ketchup for color and flavor
  • chili flakes if more bite is called for
  • 1 chicken katsu cut into half-inch strips
  • ¼ cup grated cheese divided
  • 2 tablespoons sliced scallions

Instructions
 

  • Boil water in a pan and drop in the noodles from the pack.
  • In another pan, heat the chicken broth.
  • Find the seasoning packet from the pack of instant noodles and stir into the broth.
  • When the broth boils, blanch the mushrooms for 30 seconds and scoop out.
  • Stir just enough soy sauce, ketchup and chili flakes to the broth to get the taste and color that you prefer.
  • Drain the noodles and dump into a bowl.
  • Arrange the blanched mushrooms on one side of the bowl and the sliced chicken katsu beside it.
  • Pour in broth to almost cover the noodles.
  • Sprinkle the grated cheese over the noodles.
  • Sprinkle in the scallions and serve immediately.
Keyword Instant Ramen Hacks