Curry Cheese Instant Noodles

Elevate ordinary instant noodles into a rich, creamy masterpiece with aromatic curry, tangy tomatoes, savory luncheon meat, and melted cheese.

Ingredients

• 1 pack instant noodles
• 200 g canned diced tomatoes
• 2 blocks curry cubes
• 2 slices cheese
• 4 slices luncheon meat
• 1 clove minced garlic
• 400 ml water
• 1 tsp cooking oil
• 1 soft-boiled egg
• 2 tbsp corn kernels
• 1 tbsp green onion shreds
• 1 tsp sesame seeds
• 1 piece nori seaweed

Instructions

1. 1Pan-fry the luncheon meat

   

   Drizzle a little oil into a pan and place the sliced luncheon meat inside. Fry both sides until they reach your preferred texture and level of browning, then remove the slices from the pan and set them aside.

   Tip: Make sure the pan is heated properly before adding the luncheon meat to get an even, crispy crust.
2. 2Sauté the Minced Garlic

   

   Pour cooking oil into the cooking pot, add the minced garlic, and stir-fry continuously until fragrant.

   Tip: Keep the heat moderate to prevent the minced garlic from burning and turning bitter.
3. 3Add Diced Tomatoes

   

   Pour approximately 200g of canned diced tomatoes directly into the pot with the sautéed garlic and sauté to release their juices.

   Tip: Cook the tomatoes down slightly to build a rich and tangy base for the soup broth.
4. 4Add Boiling Water

   

   Pour 400ml of boiling water directly into the pot containing the sautéed tomatoes and aromatics. Bring the mixture back to a rolling boil to form the rich soup base.

   Tip: Using pre-boiled water speeds up the cooking process and helps dissolve the soup base evenly.
5. 5Melt the Curry Cubes

   

   Pour 400ml of boiling water into the pot, bring to a boil, then immediately turn off the heat and add two blocks of curry cubes, stirring until completely melted.

   Tip: Turning off the heat before adding the curry cubes helps them dissolve smoothly without clumping.
6. 6Stir the Curry Broth

   

   Stir the curry cubes thoroughly into the tomato broth using a wooden spoon until completely melted into a smooth, thick liquid.

   Tip: Ensure all solid pieces of curry are fully incorporated to create a consistent flavor throughout the soup.
7. 7Cook the instant noodles in curry broth

   

   Turn the heat back on under the pot of curry soup base, add the instant noodle cake, and cook it until tender. Once the noodles are cooked through, add two slices of cheese and simmer until the broth reaches your desired thickness.

   Tip: Adjust the simmering time depending on how firm or soft you prefer your noodles to be.
8. 8Add Cheese Slices

   

   Place two slices of yellow cheese on top of the cooked noodles simmering in the rich curry broth. Allow them to melt completely into the soup to create a thick and creamy texture.

   Tip: Let the cheese sit undisturbed for a few moments over medium heat so it melts smoothly into the curry broth.
9. 9Transfer to Bowl

   

   Use tongs or chopsticks to carefully lift the cooked curry cheese noodles from the pot and transfer them into your favorite serving bowl. Ensure the noodles are neatly arranged before pouring the thick soup over them.

   Tip: Grip the noodles gently with tongs to avoid breaking them apart during transfer.

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