Curry Ramen

The famous Japanese curry noodle soup.
  4   25 mins


1 tbsp oil
200g chicken mince
½ onion, sliced
½ red capsicum, sliced
½ carrot, sliced
1 ½ cup bean shoots
1.6L water
2 tbsp chicken bouillon powder
1 ½ tbsp soy sauce
1 ½ tbsp mirin
salt & pepper
3 cubes of S&B Golden Curry Mix Mild 92g
4 serves (360g) ramen noodle, cooked through to packet instructions and drain 1 stalk spring onions, chopped, for garnish


  1. Heat oil in a pan over medium high heat, stir fry chicken mince for 3-4 mins or until cooked through. Remove from pan and set aside. In the same pan, stir fry onions, capsicums, carrots and bean shoots. Set aside.

  2. Combine water, chicken bouillon powder, soy sauce, mirin, salt and pepper in a pot, bring to boil. Turn off heat, add in the S&B Golden Curry Mix.  Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.

  3. Add the cooked vegetables and chicken mince and mix well.

  4. Place noodles in a bowl. Pour curry soup over the top. Garnish with spring onions.