Tuesday, October 14, 2014

Japanese-Style Chicken Curry Ramen Noodle Soup

Years ago, and I won't say how many, Gil and I used to frequent a Japanese ramen noodle restaurant near the Brea Mall and our fav dish was their curry ramen noodle soup. That restaurant is no longer, but after reminiscing about that dish, I thought why not recreate it with that giant pot of leftover Japanese chicken curry I made just a couple days ago? So I strained out the potatoes and carrots from the curry, cooked up some fresh ramen noodles (drained then portioned into individual serving bowls), poured a generous amount of the curry stew/soup over the noodles, then garnished each bowl with a generous helping of thinly sliced scallions. Simply delicious and a great way to use leftover Japanese chicken curry to break the monotony of serving this dish with white rice time and over again. 

1 recipe of Japanese Chicken Curry (if making this just as soup for ramen, leave out the potatoes): http://thegrubfiles.blogspot.com/2010/07/japanese-style-chicken-curry-think.html

1 lb. fresh ramen noodles

1 bunch scallions, thinly sliced along the bias

1. Cook the curry and then strain out the carrots; keep the curry mixture (covered) on a simmer over the stovetop.

2. Bring a medium pot of water to a boil and cook the ramen noodles until just done (5-7 minutes). Drain and set aside.

3. Place the cooked noodles into individual serving bowls, pour a generous amount of the chicken curry mixture over each serving, then garnish with scallions.

 Chicken curry.

Ramen noodles, cooked 5-7 minutes or until just done (just a tad over al dente). 

Thinly sliced scallions for garnish. 

Serve piping hot. 



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