Take your instant ramen to the next level with this super easy and quick curry ramen. Super easy lunch or dinner. Highly customizable – your choice of veggies, protein, and garnishments.
Since my food blogging journey began, I have posted recipes such as these Asian pork tacos and this creamy tomato soup with basil oil and grilled goat cheese croutons. While I wouldn’t consider these recipes difficult to make, they do require a little more work and a bit more time than I have available most nights. Truth be told meals like these are generally reserved for the weekends.
With a part-time job, blogging, and four kids (plus an extra five every other weekend), life can be pretty hectic. Typical days consist of work/school/homework, extracurricular activities, taking kids to and fro, chasing a one year old around, housework, and of course meals. I’m sure all of the mama’s (and the dads) out there can relate to the madness that is parenting.
In a dream world, I could spend all the time I need/want putting together the most magnificent and nutritious meals for my family each and every day. In reality, by the time dinner rolls around I’m utterly exhausted and the last thing I want to do is spend hours in the kitchen cooking and cleaning up the mess.
One evening when I was particularly beat, the refrigerator and cupboards needed replenishing, and I was at a loss for what to make, I grabbed a couple packs of instant ramen. If you know me (or have been following me), you may have noticed that I don’t do “simple” very well, especially when it comes to food. I couldn’t settle for just plain ole instant ramen.
Sooooooo I cooked it up, threw out the seasoning packet in favor of my own seasoning (like curry, cumin, garlic powder, onion powder, etc.), added a couple dollops of sour cream, some chili garlic sauce, and lots of veggies. And you know what? It was darn good!! And so incredibly easy. I kid you not, I spent no more than 10 minutes preparing it.
Since then, kicked up curry ramen has been one of my go-to weeknight meals. Aside from being quick and easy, I love that it can be customized for each member of my family. One person wants shrimp – OK! The next wants theirs` extra spicy – DONE! The possibilities are endless with this dish. So be creative!!
So what do you need to make this soup? (+ substitutions)
- To cook the ramen (duh) and for the soup.
- Instant ramen: Any brand will do. You may choose to toss out the seasoning (if you’re not a fan of MSG, I suggest you do so) or you can opt to use it. If you choose to add the seasoning packet to your curry, I advise omitting the salt as it is chock full of sodium. Add salt to taste if desired.
- Sour cream: For a creamy soup/sauce.
- Seasonings: Curry, garlic powder, onion powder, coriander, cumin, and salt (if excluding the seasoning packet).
- Garlic chili sauce: This is optional, but highly recommend for additional flavor. Sambal Oelek would work as well.
- Your choice of veggies: For ease and speed, I recommend veggies that do not require pre-cooking. I typically use a combination of two or more of the following: bamboo shoots, water chestnuts, sliced baby corn, sliced jalapenos, diced bell pepper, sliced red onion, sliced avocado (although it’s a fruit actually), and spinach. You could certainly opt to use potatoes, broccoli, cauliflower, etc. You would need to pre-cook these options however.
- Your choice of protein: Normally, I skip the protein when I make this dish, however, the addition of a protein is perfectly acceptable and delicious. You could add shrimp, chicken, tofu, or eggs. Keep in mind that meats will need to be pre-cooked.
- Your choice of garnishments: Cilantro, green onions, lime wedges, and sesame seeds are a few of my favorites.
How do you make curry ramen? (+ tips)
In a small saucepan, heat two cups of water to a boil. Add the instant ramen and cook for three minutes. Remove from heat. **If you plan to add an egg, whisk it in a small bowl and then stir it into the ramen just prior to removing it from the heat. It will cook instantly. **
Stir in sour cream, curry powder, garlic powder, onion powder, coriander, cumin, salt, and chili garlic sauce (optional). Add your choice of veggies and/or protein.
Garnish with sesame seeds, lime wedge, cilantro, and/or green onions.
Transfer to a bowl and serve warm. If you prefer a thicker sauce, allow to rest for several minutes until desired consistency has been reached. If you let it rest long enough the noodles will completely absorb the liquid resulting in a noodle dish rather than soup. In this case, the noodles will be a bit soggy.
If you make this curry ramen I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 2 cups water
- 1 package instant ramen, seasoning packet discarded (optional) (see notes)
- 2 tablespoons sour cream
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 3/8 teaspoon salt
- 1 teaspoon chili garlic sauce (optional)
- Your choice of veggies (see notes for suggestions)
- Your choice of protein (optional) (see notes)
- Garnishes - like sesame seeds, lime wedge, cilantro, and/or green onions
- In a small sauce pan, heat water to a boil. Add ramen and cook for three minutes.
- Remove from heat. Stir in sour cream, curry powder, garlic powder, onion powder, coriander, cumin, salt, and chili garlic sauce.
- Add your choice of veggies and/or protein.
- Garnish with sesame seeds, lime wedge, cilantro, and/or green onions.
- Transfer to a bowl and serve warm. If you prefer a thicker sauce, allow it to rest for several minutes until desired consistency has been reached.
- If you prefer to include the seasoning packet included in the instant ramen, go for it. I've tried it with the chicken, pork, shrimp, and chili flavors and all are good. If you do include the seasoning packet, omit the additional salt as the seasoning is all ready packed full of sodium. Add salt to taste.
- Add an assortment of whichever veggies you desire (or have on hand). Some great choices are bamboo shoots, water chestnuts, sliced baby corn, sliced jalapenos, diced bell pepper, sliced red onion, sliced avocado. None of these require cooking which makes it super easy and quick. You could also add veggies like potatoes, broccoli, cauliflower, etc. Be advised that these choices would require pre-cooking.
- If you wish, feel free to add a pre-cooked protein such as chicken, shrimp, or tofu. Or add an egg - in a small bowl, whisk and egg. Stir it into the ramen just before removing it from the heat. It will cook instantly. Note that adding a protein will increase the cook time for this recipe.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 822Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 21mgSodium: 3047mgCarbohydrates: 89gFiber: 18gSugar: 8gProtein: 45g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on factors such as origin and freshness of ingredients.