• Noodles in Butter Chicken Curry Soup

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Noodles in Butter Chicken Curry Soup

Noodles with a slightly spicy curry flavour. With easy cooking steps, it is ideal as a quick lunch on holidays.

Ingredients (2 servings)

Butter Chicken Curry
1 pack
2 bunches
Half bag
1/8 pcs
Salad Oil
1.5 tablespoons
Non-Fried Dry Noodle
2 packs
White Sesame


Chicken Broth
600 ml
Soy Sauce
2 tablespoons

MUJI Product

Butter Chicken Curry
Non-Fried Dry Noodle

Directions (approx. 10 minutes)

  1. Chop the spinach by 5cm long and julienne the carrot.
  2. Heat a frying pan with salad oil and fry the vegetables from step (1).
  3. Pour ingredient (A) into a pot and bring it into a boil. Add Butter Chicken Curry and simmer for approx. 1 minute.
  4. Add Non-Fried Dry Noodle into boiling water and cook for 5 minutes.
  5. Pour curry soup from step (3), noodles from step (4) and vegetables from step (2) into a bowl respectively. Sprinkle the white sesame and finish.