Mapo curry noodles

Put a spoonful of leftover mapo tofu in a small pot with half a cup of water until it looks like a broth.

Add two Japanese curry cubes and simmer, then boil until the roux thickens.

Fry a sunny side egg in a little of the red chili oil from the mapo tofu in a small non-stick skillet.

Cook the instant ramen according to the packet, drain, and toss the noodles in a bowl with the seasoning.

Top the noodles with the mapo curry, then the egg, a drizzle of chili oil and scallions.