Can't decide between katsu curry or ramyun? Why not have both? This chicken “katsu” curry ramyun is the ultimate quick comfort meal, chewy spicy noodles in a rich, savoury Japanese curry broth paired with crispy chicken. It comes together in around 20 minutes, making it perfect for those days when you want something proper comforting without putting in too much effort.
1 servings
Some secret knowledge
This is best eaten fresh because the noodles will continue absorbing the curry broth as they sit.
This is best eaten fresh because the noodles will continue absorbing the curry broth as they sit.
Add a drizzle of neutral oil to a pot or ttukbaegi over medium-high heat.
Add the sliced onion and chopped carrot and fry for 1–2 minutes, stirring occasionally, until they start to soften.
Cook for a little longer if you prefer your vegetables softer.
Add 2 cups of hot water and the dashi powder to the pot.
Bring everything to a boil then simmer for 6-8 minutes.
Add around ½ tsp of the Shin Ramyun seasoning packet, or more if you want it spicier.
Add the noodles and cook for around 1–2 minutes, until they've loosen a bit but still undercooked
Don't cook them completely yet as they'll continue cooking while we add the curry.
Cut or break the curry block into smaller pieces and add it directly to the pot.
Stir until the curry block has completely dissolved into the broth and everything is nicely combined.
Add in the light soy sauce and mirin.
Continue cooking until the noodles are cooked to your liking.
Transfer the curry ramyun to a bowl or serve it in the ttukbaegi (but remember that the earthenware pot retains heat even off the hob, so under cook the noodles slightly so they'll continue to cook in the pot.
Top with your crispy chicken and sliced spring onion.
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