STEP 1/9
Rinse the canned chickpeas once and drain them.
STEP 2/9
Cut carrots, potatoes, and onions into large pieces and chop Cheongyang red pepper.
STEP 3/9
Dissolve tomato paste in water to make tomato broth.
STEP 4/9
After boiling, peel the egg and cut it in half.
STEP 5/9
Stir-fry butter and onions in a heated pan.
STEP 6/9
Add beef, carrots, potatoes, and cheongyang peppers and stir-fry them together, and when the vegetables are half-cooked, add tomato broth.
STEP 7/9
When it starts to boil, add chickpeas and solid curry and boil it while dissolving the curry.
STEP 8/9
Put salt in boiling water and boil the noodles and rinse them in cold water.
STEP 9/9
Put the noodles in a bowl, put the curry on top, and put the boiled egg and parsley on top to complete it.