If you are looking for a quick ramen fix this one can be on the table 30 minutes after you walk into the kitchen. It’s rich, salty goodness in a bowl. And it’s dead easy. 30 minute curry ramen. Crazy delicious. Weeknight effort.
I have a thing for Japanese food. Something about the simple perfection that is Japanese food just totally does it for me. I still remember the first time I tried the curry.
Curry ramen is fast food
In Japan curry is fast food. You pay for it at a machine. The machine spits out a token. Sit down and give them the token. Your meal appears.
You don’t even need to talk. Japan is an absolutely fascinating place. And it has crazy good food.
30 minute curry ramen
Ingredients
- 8 oz top sirloin - can use chicken breast as well
- 4 cups low or no sodium chicken broth
- 2 large eggs - you really want fresh eggs here
- 2 cubes Japanese curry - Golden Curry seems to be a pretty popular brand
- ramen noodles - or alkalinated spaghettini
- a bit of oil
- green onion to garnish
Instructions
- Put a pot of water on to boil for the noodles
Cook the beef or chicken
- Slice the beef into 1/4 inch slices or cut the chicken into 3/4 inch cubes.
- Heat the oil in a pan large enough to hold the stock until it just shimmers.
- Fry the beef or chicken until just done. Remove.
Medium boiled eggs
- Gently lower the eggs into the boiling water (the water for the noodles) and cook for 6 1/2 minutes.
- After 6 1/2 minutes place the eggs in a bowl of ice water to cool. You want them to cool quickly to stop the yolks from hardening.
- Once they have cooled slice each egg in half lengthwise. Be careful. The yolks still have a bit of runny texture.
Make the broth
- Chop the cubes into small pieces
- Deglaze the pan with a bit of chicken stock then add about another cup of stock.
- Add the chopped cubes into the stock and bring to a boil. These things don’t dissolve very well so you will have to chase them with a spatula.
- Once the cubes have dissolved add the remaining stock and simmer for about 4-5 minutes.
- While the stock simmers cook the ramen noodles per the instructions on the package.
- Drain the noodles.
To serve
- Divide the noodles across two bowls. Arrange the beef or chicken overtop the noodles and pour half the broth into each bowl. Add the eggs, submerging slightly to warm them through.
- Top with green onion and enjoy!
Notes
Nutrition
Warm corn bacon salad. It’s one of those recipes that almost aren’t worth posting. Nothing to it. Too easy to be taken seriously. But everyone raves. So here it is…
Corn season – at least where I live – is short. Too short. Weeks really. At it’s peak, corn is a magical thing. Get it fresh from the side of the road and you can eat it raw.
And it’s good raw. I’ve gnawed on my share of raw cobs… Wonderful stuff.
Don’t know if it’s good or bad but I get bored easily. Corn-on-the-cob is a fine example. Fantastic the first time every season. Really good the second time. A bit tired the third time. Don’t think I ever get to the fourth time.
Warm corn bacon salad is for when you want something more than corn on the cob
Just don’t care anymore. Cut it off the cob though, and you have something you can play with. Mix it up. All kinds of goodness waiting to happen. Corn-on-the-cob lovers – please don’t judge me. I’m not judging you.
Warm corn bacon salad is one way to bling up corn. It’s the concept that matters. That’s what I want you to remember.
Cut it off the cob. Saute some aromatics. Cook the corn until it’s just warmed through. Season. Serve. Cajun spice works. Jalapeno and tomato.
Bacon of course. Even butter and salt – like corn-on-the-cob but better. So much better.
Try it off the cob – I bet you never look back. It’s addictive and it’s only here weeks a year.
First one is free…
