Curry Ramen for Lunch, Made with Leftover Curry

Directions

1. 1
   Boil the noodles and loosen the strands in the hot water.
2. 2
   Drain excess water, and transfer to a bowl.
3. 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. 4
   Pour the mixture over the noodles, sprinkle chopped green onions, and it's done.