Thai Red Curry Ramen Noodle Bowl
Ingredients
- 1 pkg ramen noodles (a pkg includes 4 ramen noodle
- 2 t. sesame oil.
- 8-10 shiitake mushrooms, washed, dried and sliced.
- 1 inch fresh ginger, grated.
- 2 garlic cloves, crushed.
- 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, sliced into bite-sized pieces.
- 2-3 bunches broccolini, washed and trimmed.
- limes, optional as garnishment (but highly recommended).
- scallions, thinly sliced, optional garnishment.
- sriracha, optional as additional spice.
Preparation
Prepare the ramen noodles al dente in accordance with package directions
Set aside
In a large stockpot, heat the sesame oil
When shimmering, add the mushrooms and sauté until golden brown
Add the garlic and the fresh ginger
Sauté for 1-2 minutes more being careful not to burn the garlic
Add the red curry paste and saute for about 1 minute, stirring constantly and allowing the paste to toast slightly
Add the vegetable broth, the peanut butter and tamari
Bring to a simmer
Allow to simmer for 5-8 minutes
Add the coconut milk, red bell pepper and broccolini
Heat until hot, allowing the broccolini to become bright green
Add the noodles to your 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 some additional spice