Instant curry masala noodles/ curried ramen

Instant curry masala noodles/ curried ramen

Ramen noodles are so versatile. They are cheap and quick to cook. You can make it as fancy as you want or keep it simple. Ramen take the shape of fried rice-noodle, noodle rice and soup in our home. The curried version is a favourite of the kids. Another big plus is, you can use up most leftover side dishes here. The pungent Indian curry gives them the necessary face lift!!!

Cook the noodles in boiling water for a minute and drain. Rinse under cold water to stop cooking. Beat 4 eggs lightly with salt and pepper. Heat one tablespoon oil in a wok. Scramble the eggs and set aside. Slice an onion and chop tomato. Here, I am using leftover stir-fry that has onion and tomatoes in it. If you are using frozen vegetables, take 2 onions and 2 tomatoes.

Heat the remaining oil and fry the curry paste in low heat for a minute. If you do not have curry powder or paste, mix 1 teaspoon coriander powder, ½ teaspoon each red chilli powder and turmeric powder and use as the curry powder. Add the onion and curry leaves. Sauté till the onions are translucent. Add curry powder now if you are using the powder instead of paste. Add the tomatoes and the vegetables. Fry till heated through. Add the noodles, eggs and the flavouring packets. Stir to combine. Cook for 2-3 minutes more and serve.