Curry Ramen for Lunch, Made with Leftover Curry

• 2 ladlefuls Curry
• 1 packages Chinese-style noodles
• 1 Chopped green onions
• 2 tsp Chinese soup stock powder (chicken)
• 300 ml Water

1. Boil the noodles and loosen the strands in the hot water.
2. Drain excess water, and transfer to a bowl.
3. Add leftover curry, 300 ml of water, and Chinese chicken soup stock powder into a pot or a frying pan, then bring to a boil.
4. Pour the mixture over the noodles, sprinkle chopped green onions, and it's done.

ladlefuls curry, noodles, green onions, chinese soup stock powder, water

Taken from cookpad.com/us/recipes/171082-curry-ramen-for-lunch-made-with-leftover-curry (may not work)