Curry ramen topped with leftover ham

This curry ramen is not a traditional ramen made with a broth that simmers for hours, but rather a simple homestyle curry noodle soup. I make the flavorful broth by cooking curry powder in butter, then adding coconut milk and chicken broth. Using instant noodles instead of making them from scratch saves so much time, which is exactly what I want from a 15-minute meal.

I came up with this recipe after a holiday dinner when half a glazed ham was taking up the middle shelf of my fridge, and I was getting tired of eating cold sandwiches. I’m sure you’ve been there too. I was craving something hot and a little saucy, and I already had the curry powder I use for my easy Chinese curry chicken in the pantry. So I decided to put it to good use. Since then, this curry ramen has become one of my favorite ways to use up leftover ham or any other meat I have in the fridge.

What I love most about this recipe is that I can have a comforting bowl of curry ramen ready in just 15 minutes. I start by melting the butter and cooking the garlic and curry powder until fragrant. Then, I pour in the coconut milk and chicken broth and bring everything to a boil. Next, I add the noodles, bok choy, and ham, letting them simmer together for a few minutes until the noodles are cooked through. It’s that simple, my friends! I highly recommend giving it a try.

Curry ramen topped with leftover ham

Ingredients

You can’t really spend time dealing with complicated ingredients when making a 15-minute meal, right? Well, no worries! This curry ramen is as simple as it gets, and you probably already have most of what you need in your kitchen. Here are all the ingredients I use to make this delicious curry ramen with leftover ham:

Curry base: Butter, garlic, and curry powder are the foundation of this flavorful base.

Broth: Coconut milk and chicken or beef broth together. The coconut milk makes the soup creamy and the broth keeps it savory instead of too rich.

Noodles: I use one pack of instant ramen and discard the seasoning packet, or save it for another dish. My curry broth replaces the packet, so the noodles stay as the texture, not the flavor.

Protein and greens: Leftover ham cut into slices and a small baby bok choy cut into bite-size pieces. The ham is already cooked and just needs to warm through, and the bok choy wilts in the last couple of minutes.

Toppings: I finish with chopped green onion and a soft-boiled egg when I have one.

How to Make

1. Soft-boil the egg: If you want a soft-boiled egg, bring a small pot of water to a boil. Reduce to medium-low heat and lower the egg in with a ladle, then simmer for 5 to 6 minutes. This step is optional, so skip it if you are short on time.

2. Bloom the curry: Melt the butter in a small saucepan over medium-low heat. Add the garlic and curry powder and stir until fragrant, about 1 minute. Keep the heat low here so the curry powder does not scorch.

Garlic and curry powder cooking in melted butter for curry ramen broth

3. Add the coconut milk: Pour in the coconut milk and bring it to a boil over medium heat. Stir so the bloomed curry mixes into the coconut milk.

4. Add the broth: Pour in the chicken or beef broth and let it come back up to a boil.

Coconut milk and broth simmering into a creamy curry ramen base

5. Cook the noodles and ham: Add the instant ramen, baby bok choy, and ham. Simmer for 2 to 3 minutes until the noodles are cooked through, then transfer everything to a serving bowl right away.

Instant noodles, bok choy, and ham slices simmering in curry ramen broth

6. Top and finish: Add the soft-boiled egg if using and garnish with green onion. Spoon in some homemade chili oil or a pinch of chili flakes to spice up the broth.

Toppings and Seasoning

This recipe makes a rich broth, and paired with the ham, I do not need much on top. A scatter of green onion for a fresh flavor is usually all I add.

One night, I had a jar of homemade chili oil left over from another recipe, so I spooned a little over my ramen and loved the aroma and gentle heat it added. Another time, when I wanted something spicier and had run out of chili oil, I grabbed a bottle of hot sauce from the fridge, added a few dashes, and it worked just as well! That’s what I love about this recipe. I can easily customize it with whatever I already have on hand instead of making another trip to the grocery store.

I do not add any salt to the broth. The salty ham seasons the bowl for me, so I leave it alone. If you want to adjust, add a pinch of salt or a drizzle of soy sauce at the end of cooking and taste as you go.

Curry ramen topped with a soft-boiled egg and chopped green onion

My Cooking Tips

Discard or save the seasoning packet: The instant ramen comes with a seasoning packet, and I leave it out because my curry broth already seasons the bowl. I save the packet in a drawer and use it later to season fried rice or a quick spinach egg drop soup so nothing goes to waste.

Use full-fat coconut milk: I use the canned full-fat kind, not the carton drink. The higher fat makes the broth creamy and keeps the curry from tasting watery.

Shake the can before opening: Canned coconut milk separates into a thick top layer and thin liquid underneath. I shake the can hard before I open it so the broth comes out smooth instead of greasy on top.

Slice the ham thin: Leftover ham is already cooked, so I slice it thin and add it near the end just to warm through. Thick chunks take longer to heat and can dry out in the hot broth.

Match the salt to your ham and broth: Ham is salty and store-bought broth can be too, so I taste before adding anything else. If the bowl needs lift, a splash of soy sauce does more than plain salt.

How I like to Serve this Ramen

This is the kind of meal I love making when I want something warm and comforting without spending much time in the kitchen. Everything comes together in one pot, and dinner is ready in about 15 minutes. It’s especially handy after the holidays, when I have leftover ham in the fridge and don’t feel like cooking another elaborate meal. I like to add a soft-boiled egg at the very end, so the yolk stays nice and creamy in the hot curry broth.

If you’re looking for more ways to use up holiday leftovers, I have plenty of ideas! My ham banh mi is a great way to turn leftover ham into a satisfying sandwich, while vegetable, egg, and ham fried rice makes an easy meal with ingredients you probably already have. For leftover turkey, try my turkey dumplings, which are also great for freezing. And if you have leftover roast chicken, check out my collection of Chinese leftover chicken recipes for more inspiration.

Frequently Ask Questions

Can I use a different protein instead of ham?

Yes, this recipe works with whatever cooked meat I have on hand. Shredded chicken, sliced char siu, or even leftover roast all work in place of the ham. Just add it near the end like the ham, since it only needs to warm through.

What can I use instead of baby bok choy?

I use baby bok choy because it cooks quickly while retaining a little crunch. But you can easily substitute other vegetables. Spinach is a great option if you prefer tender greens, while bean sprouts add a nice crunch. Thinly sliced regular bok choy works well, too. Add the spinach or bean sprouts during the last minute of cooking so they don’t get too soft.

Why is my broth greasy on top?

That usually happens when the coconut milk separated in the can and the thick fat went in on its own. I shake the can hard before opening so the fat and liquid go in together, and I keep the heat at a steady boil rather than a hard rolling one. Stirring as the coconut milk heats also keeps the broth smooth.

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15-Minute Curry Ramen with Leftover Ham | A super easy recipe that turns your leftover ham into a scrumptious one-pot dinner. The curry broth is made with coconut milk, butter, and garlic to create a super rich texture that’s bursting with flavor. I’ve included notes so you can tweak the recipe using ingredients you already have in your pantry. {Gluten-Free adaptable}

Curry Ramen with Leftover Ham

By Maggie Zhu
4.89 from 9 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
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I love making this curry ramen when I have leftover ham in the fridge and just 15 minutes to put dinner on the table. I simmer instant noodles in a quick curry broth made with coconut milk and chicken broth, then add some baby bok choy. It’s a great way to use up leftover holiday ham, and the best part is how versatile it is! You can easily customize it with ingredients you already have in your pantry.

Ingredients 

  • 1 egg , soft-boiled (Optional)
  • 1 tablespoon butter
  • 1 clove garlic , minced
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 1 cup broth (chicken or beef)
  • 1 pack instant ramen seasoning packet discarded or saved for another dish
  • 1 baby bok choy , cut to bite size pieces
  • 3 slices leftover ham
  • 1 tablespoon green onion , chopped
  • Homemade chili oil (Optional)

Instructions

  • (Optional) If you’re making the soft boiled egg, bring a small pot of water to a boil. Turn to medium-low heat and slowly lower the egg into the pan using a ladle. Simmer for 5 to 6 minutes for a soft-boiled egg.
  • Add the butter into a small saucepan and heat over medium-low heat until melted. Add the garlic and curry powder. Stir to release the fragrance, 1 minute or so.
  • Add the coconut milk. Bring to a boil over medium heat.
  • Add the broth. Let cook until boiling again.
  • Add the instant ramen, baby bok choy, and ham (you can heat up the ham in the microwave as well, for a prettier presentation). Simmer for 2 to 3 minutes, until the noodles are cooked through. Immediately transfer everything to a serving bowl.
  • Top with the soft-boiled egg, if using. Garnish with green onion. You can use some homemade chili oil or a pinch of chili flakes to spice up the broth.
  • Enjoy the ramen as a main dish while hot!

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 948kcal, Carbohydrates: 41.9g, Protein: 19.8g, Fat: 82.3g, Saturated Fat: 64g, Cholesterol: 64mg, Sodium: 1258mg, Potassium: 956mg, Fiber: 9.7g, Sugar: 9.1g, Calcium: 110mg, Iron: 8mg

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