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Before you jump to Curry Ramen for Lunch, Made with Leftover Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.
Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won’t be able to resolve the problems of the environment. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, mainly in the kitchen.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. Another way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
The kitchen alone provides you with many small methods by which energy and money can be saved. It is quite straightforward to live green, of course. Mostly, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to curry ramen for lunch, made with leftover curry recipe. You can cook curry ramen for lunch, made with leftover curry using 5 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to make Curry Ramen for Lunch, Made with Leftover Curry:
- Take 2 of ladlefuls Curry.
- Use 1 packages of Chinese-style noodles.
- You need 1 of Chopped green onions.
- Take 2 tsp of Chinese soup stock powder (chicken).
- Use 300 ml of Water.
Instructions to make Curry Ramen for Lunch, Made with Leftover Curry:
- Boil the noodles and loosen the strands in the hot water. Drain excess water, and transfer to a bowl..
- 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. Pour the mixture over the noodles, sprinkle chopped green onions, and it's done..
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