15-Minute Curry Ramen with Leftover Ham
Warming Japanese-style curry ramen with tender springy noodles in a fragrant mild curry broth, tossed with savory diced ham, sweetcorn, and fresh scallions.
Ingredients
- • 1 egg, soft-boiled (optional)
- • 1 tablespoon butter
- • 1 clove garlic, minced
- • 1 tablespoon curry powder
- • 1 cup coconut milk
- • 1 cup chicken or beef broth
- • 1 pack instant ramen (seasoning packet discarded or saved for another dish)
- • 1 baby bok choy, cut into bite-size pieces
- • 3 slices leftover ham
- • 1 tablespoon spring onions, chopped
- • Homemade chilli oil (optional)
Preparation Steps
(Optional) If you're making the soft-boiled egg, bring a small pot of water to a boil. Turn to medium-low heat and slowly lower the egg into the pan using a ladle. Simmer for 5 to 6 minutes for a soft-boiled egg.
Add the butter into a small saucepan and heat over medium-low heat until melted. Add the garlic and curry powder. Stir to release the fragrance, 1 minute or so. Add the coconut milk. Bring to a boil over medium heat.
Add the broth. Let cook until boiling again. Add the instant ramen, baby bok choy, and ham (you can heat up the ham in the microwave as well, for a prettier presentation). Simmer for 2 to 3 minutes, until the noodles are cooked through. Immediately transfer everything to a serving bowl.
Top with the soft-boiled egg, if using. Garnish with spring onions. You can use some homemade chilli oil or a pinch of chilli flakes to spice up the broth. Enjoy the ramen as a main dish while hot!