Old-School Chinese-Diner Yellow Curry Ramen

Ingredients

• Fresh ramen (soy-sauce flavor, with soup)2 portions
• Thinly sliced pork100g
• Onion1/2
• Leek (diagonally sliced)1/2
• Vegetable oil1 tbsp
• Curry powder1 tbsp
• Wateras stated for the included soup
• Cornstarch slurry1.5 tbsp cornstarch + 3 tbsp water

Directions

1. Cut the onion into wedges and the pork into easy-to-eat pieces.
2. Heat oil in a pot and fry the pork and onion; once the onion softens, add the curry powder and fry for 30 seconds to bring out the aroma.
3. Add the stated amount of water, bring to a boil, dissolve in the included soy-sauce soup, add the leek and simmer for 2 minutes.
4. Lower the heat, drizzle in the cornstarch slurry and thicken loosely so it clings to the noodles (a little looser than curry for rice).
5. Boil the noodles per the package, drain, put in a bowl and pour over plenty of the curry soup.
6. Variation: if you have leftover 'Chinese-diner yellow curry,' just loosen it with chicken broth and warm it through.