15-Minute Curry Ramen with Leftover Ham
A super easy curry ramen recipe that turns your leftover ham into a scrumptious one-pot dinner. The curry broth is made with coconut milk, butter, and garlic to create a super rich texture that’s bursting with flavor. I’ve included notes so you can tweak the recipe using ingredients you already have in your pantry. {Gluten-Free adaptable}You can make this dish gluten-free by using rice noodles. Note that in this case, you should soak or cook the noodles in a separate pot according to the instructions on the package.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1 egg (, soft-boiled (Optional))
- 1 tbsp butter
- 1 clove garlic (, minced)
- 1 tbsp curry powder
- 1 cup coconut milk
- 1 cup broth ((chicken or beef))
- 1 pack instant ramen (seasoning packet discarded or saved for another dish)
- 1 baby bok choy (, cut to bite size pieces)
- 3 slice leftover ham
- 1 tbsp green onion (, chopped)
- Homemade chili oil ((Optional))
Instructions
- 1
(Optional) If you’re making the soft boiled egg, bring a small pot of water to a boil. Turn to medium-low heat and slowly lower the egg into the pan using a ladle. Simmer for 5 to 6 minutes for a soft-boiled egg.
- 2
Add the butter into a small saucepan and heat over medium-low heat until melted. Add the garlic and curry powder. Stir to release the fragrance, 1 minute or so.
- 3
Add the coconut milk. Bring to a boil over medium heat.
- 4
Add the broth. Let cook until boiling again.
- 5
Add the instant ramen, baby bok choy, and ham (you can heat up the ham in the microwave as well, for a prettier presentation). Simmer for 2 to 3 minutes, until the noodles are cooked through. Immediately transfer everything to a serving bowl.
- 6
Top with the soft-boiled egg, if using. Garnish with green onion. You can use some homemade chili oil or a pinch of chili flakes to spice up the broth.
- 7
Enjoy the ramen as a main dish while hot!