This is the Best Instant Curry Ramen Recipe I have found yet, it is made with Buldak Curry Ramen Noodles. Which can be found in almost every Asian grocery store if you do not have those type on hand you can try my other method below! It is spicy however with the addition of coconut milk it mellows out real nicely.
The reason I find this Instant Curry Ramen recipe the best is because of the sauce that comes with the dried noodles, it contains all the spices you need for the dish. It is savory, spicy and has lots of curry flavor.
Even though this type of ramen brand originates from Korea, I am going to list it under Indian since it is fully inspired by an Indian curry.
If i could I would list it under KOREAN, INDIAN recipes or wait maybe I can 🙂 Yes I can!!
IS CURRY RAMEN GOOD
Oh yes, but the trick is to add coconut milk which makes it so creamy and rich!
It tastes like any other curry dish, however instead of serving it with rice its served as a soup with ramen noodles.
WHAT IS CURRY RAMEN
It is ramen cooked in a creamy curry broth, you can also omit the coconut milk and replace that with chicken stock if desired.
BULDAK CURRY RAMEN NOODLES RECIPE
Below is the ramen I use for this recipe, it comes with a pre-made curry packet that is spicy and full of curry flavor. If you cannot get your hands on this type of ramen. I suggest using your favorite ramen but just the noodles themselves not the seasoning.
Then in a small sauce pan heat up some butter and toss in 2 fresh minced garlic and 2 tbsp of curry powder and saute for 2 mins till fragrant. Mix that directly into the COCONUT CREAM MILK instead of this Buldak seasoning. It will work well too!
Buldak Curry Ramen can be found now in most WALMART stores in the International isle or in any Asian / Korean grocery store.
In a medium stock pot bring a few cups of water to a boil and toss in just the dry ramen noodles
Cook to eldente, strain the water and set aside
In the same pot add the coconut milk and 2 packages of seasoning from the Buldak package. If you are using regular ramen make a rough of butter and curry powder prior and add that instead
Whisk all together then toss in the sliced peppers and green onions, simmer on low heat for 3 mins till the veggies are softer
Toss in the shrimp and once the shrimp becomes pink toss back in the cooked ramen
Serve hot!
DID YOU MAKE THIS RECIPE?
If you make this recipe,I would love to hear about it! You canleave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen.Don’t want to miss a recipe?Sign up for ourNEWSLETTERdelivered right to your inbox!
Yield: 1
Cook Time: 10 minutes
Total Time: 10 minutes
Made with Coconut milk and Indian curry spices
Ingredients
1 package of Buldak Curry ramen
6 shrimp
1/2 red pepper sliced
1/2 orange pepper sliced
2 cups of coconut milk
1 green onion, chopped
Instructions
In a medium stock pot bring a few cups of water to a boil and toss in just the dry ramen noodles
Cook to eldente, strain the water and set aside
In the same pot add the coconut milk and 2 packages of seasoning from the Buldak package. If you are using regular ramen make a rough of butter and curry powder prior and add that instead
Whisk all together then toss in the sliced peppers and green onions, simmer on low heat for 3 mins till the veggies are softer
Toss in the shrimp and once the shrimp becomes pink toss back in the cooked ramen
Cooking the noodles in stock can add flavor, and you can also add things like eggs or bacon. Soy sauce, herbs, and seaweed are also easy additions that can boost instant ramen's flavor.
Bring the liquid to a boil over high heat then add in the dried instant noodles and turn heat to medium. Cook the noodles in the coconut milk and water for 3-4 minutes until they begin to soften and break apart. Sprinkle in the curry powder and ramen seasoning packet and stir to combine.
I make a mixture of chilli oil, soy sauce, minced garlic and fry the noodles in that after they've been cooked. I then add sesame seeds and spring onion. Soy sauce with lemon zest (super tangy but amazing) I add bok Choi as well.
Spices like white pepper, sichuan pepper, or chile flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!)
Fats like toasted sesame oil, chile oil, or an animal fat (pork, chicken, or duck are all awesome)
For the curry broth, heat the chicken stock in a large pot. Once it's simmering, add the curry cubes, soy sauce and mirin. Reduce the heat to medium-low, then simmer, stirring occasionally, for 6-7 minutes or until the curry cubes have dissolved and the broth has thickened slightly.
Muroran curry ramen typically contains thick ramen noodles made from Hokkaido wheat. The soup is both sweet and spicy and has a pork bone broth base. The dish is commonly topped with char siu, wakame, and bean sprouts.
Add the noodles and soup base and cook for 2 minutes. Once noodles are loosened, reduce heat to low to medium low (gentle simmer) and dissolve the curry roux in a ladle. Once dissolved, mix well and remove from heat. Serve in a ramen bowl and top with scallions, butter and/or cheese.
Cured meats like ham or bacon are great as well, as are cooked meats like leftover chicken or steak, or hot dogs. Want something really interesting? Add a bit of shredded beef jerky as your noodles cook. It lends a nice smoky saltiness to the broth, and achieves a really delightful tender-chewy texture.
Try upgrading instant noodles with our super-quick sesame ramen. Cook the noodles in boiling water and the sachet provided or vegetable stock. Add spring onions and pak choi to the broth for a couple minutes. Top with a soft boiled egg, sesame seeds and chilli sauce.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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