Butter Chickn Curry Ramen

Ramen noodles in Butter Chicken sauce broth with a soft-boiled egg, bok choy, crispy shallots.
Indian x Japanese fusion that's quick, satisfying, and visually stunning.

45 Min

Total Time

2

Serves

MEDIUM

Spice Level

INGREDIENTS

1 jar Truly Indian butter chicken Sauce
2 packs instant ramen noodles (discard seasoning packets)
2 cups vegetable or chicken broth
2 soft-boiled eggs (boil 6–7 min, ice bath, peel and halve)
1 cup bok choy, halved lengthwise
¼ cup crispy shallots (store-bought or pan-fried)
1 tsp sesame oil
Optional: sliced scallions, sesame seeds, chili oil drizzle

INSTRUCTIONS

1. Soft-boil eggs: bring water to boil, add eggs, cook exactly 6.5 min.

2. Transfer to an ice bath for 5 min. Peel and slice in half lengthwise just before serving.

3. In a medium saucepan over medium heat, combine butter chicken Sauce and broth. Stir together and bring to a gentle simmer (3–4 min). Taste — add more broth if you want a thinner, soupier consistency.

4. Cook ramen noodles separately per package directions (usually 2–3 min in boiling water). Drain and toss with a few drops of sesame oil to prevent sticking.

5. Blanch bok choy: drop into the simmering broth for 1–2 min until bright green and just tender. Remove and set aside.

6. To assemble: divide noodles between two deep bowls. Ladle the butter chicken broth over the noodles generously.

7. Arrange bok choy and soft-boiled egg halves on top.

8. Finish with a handful of crispy shallots, sliced scallions, a sprinkle of sesame seeds, and a drizzle of chili oil if using.