Zesty Curried Coconut Ramen |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fast and easy Thai flavored noodles. From - I used 8oz thin spaghetti instead of the ramen, and shredded carrots instead of cabbage and mushrooms. I think any vegetables that you like will work out fine in this recipe. Ingredients:
2 (3 ounce) packages ramen noodles |
1 tablespoon vegetable oil |
1 teaspoon crushed red pepper flakes |
2 garlic cloves, minced |
1 cup shredded cabbage |
1 cup thinly sliced mixed mushrooms |
1 cup chopped broccoli |
1 tablespoon peanut butter |
1 tablespoon soy sauce |
1 tablespoon brown sugar |
1 cup coconut milk |
1 teaspoon curry powder |
1 teaspoon sambal oelek |
1 lime, juice of |
1/2 teaspoon salt |
1 tablespoon crushed peanuts |
1/4 cup chopped cilantro |
lime wedge |
Directions:
1. Cook ramen (don't use the seasoning packets) in 2 cups of water. DISCARD THE SEASONING PACKETS. Drain and reserve the cooking water. Place noodles in large bowl.
2. Heat oil in wok or large skillet over medium-high heat; add crushed red pepper and garlic and saute 30 seconds. Add cabbage, mushrooms and broccoli. Stir fry until vegetables soften slightly and start browning on the sides. Combine vegetables with noodles and set aside.
3. In the same wok or skillet, combine peanut butter, soy sauce, brown sugar, coconut milk, curry powder, sambal oelek and salt; bring to a boil. Add noodles and vegetables, toss well and turn off the heat. Add 1/4 cup cooking water and stir, adding more cooking water until sauce reaches desired consistency. Add lime juice, toss and let rest for 5 minutes so flavors can meld.
4. Sprinkle with crushed peanuts and cilantro; garnish with lime wedges.
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