Oakdell Egg Curry Ramen Recipe
Transform your ramen night with a bold twist! This Oakdell Egg Curry Ramen combines creamy, spiced curry flavors with the comforting noodles we all love. Topped with soft-boiled eggs, this dish is a fusion masterpiece perfect for lunch or dinner.
Ingredients
2 packs instant ramen noodles (discard seasoning packets)
4 cups chicken or vegetable broth
1 cup coconut milk
2 tbsp red curry paste
1 tbsp soy sauce
1 tsp fish sauce (optional)
1 tsp ginger, minced
- 2 cloves garlic, minced
1 cup mixed vegetables (carrots, bell peppers, or spinach)
2 soft-boiled eggs, halved
2 tbsp oil
Fresh cilantro and lime wedges for garnish
Instructions
1
Prepare the Soft-Boiled Eggs: Bring a small pot of water to a boil. Gently add eggs and boil for 6-7 minutes. Transfer to an ice bath, peel, and set aside.
2
Make the Curry Broth: Heat oil in a large saucepan over medium heat. Add garlic and ginger, sautéing until fragrant. Stir in the red curry paste and cook for 1 minute. Add broth, coconut milk, soy sauce, and fish sauce. Bring to a simmer.
3
Cook the Ramen Noodles: Add the instant ramen noodles and mixed vegetables to the curry broth. Cook for 3-4 minutes or until noodles are tender and vegetables are cooked.
4
Assemble: Divide the ramen and broth into bowls. Top with soft-boiled Oakdell egg halves. Garnish with fresh cilantro and a squeeze of lime.
Tags:
#CurryLovers#EggCurryRamen#FusionFood#QuickMeals#RamenRecipeChefBryanCookingwithchefbryanKUTVOakdellEggFarms
chefbryan
