Thai Red Curry Ramen Noodle Bowl
Ingredients
- 1 pkg ramen noodles (a pkg includes 4 ramen noodle bricks)
- 2 T. sesame oil
- 8-10 shiitake mushrooms
- 1 inch fresh ginger
- 2 garlic cloves
- 1/4 c. red curry paste
- 1 qt. low sodium vegetable stock
- 2 T. peanut butter
- 2 T. tamari
- 1 14 oz can full fat coconut milk
- 1 red bell pepper
- 2-3 bunches broccolini
- Limes, optional
- Scallions, optional
- Sriracha, optional
Preparation
Prepare the ramen noodles al dente according to package directions and set aside.
In a large stockpot, heat the sesame oil until shimmering, then add the mushrooms and sauté until golden brown.
Add the garlic and fresh ginger, and sauté for 1-2 minutes, being careful not to burn the garlic.
Add the red curry paste and sauté for about 1 minute, stirring constantly to allow it to toast slightly.
Add the vegetable broth, peanut butter, and tamari, bring to a simmer, and allow to simmer for 5-8 minutes.
Add the coconut milk, red bell pepper, and broccolini, and heat until hot, allowing the broccolini to become bright green.
Add the noodles to serving bowls.
Spoon the ramen noodle broth over the noodles.
Top with sliced scallions, squeeze fresh lime juice over the broth, and add sriracha for additional spice.
