Zesty Curried Coconut Ramen Food

ZESTY CURRIED COCONUT RAMEN

Steps:

• 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.
• 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.
• 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.
• Sprinkle with crushed peanuts and cilantro; garnish with lime wedges.

THAI COCONUT CURRY RAMEN RECIPE BY TASTY

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.
• Garnish with peanuts, jalapeño, and cilantro, if using.
• Enjoy!