Description
These noodle bowls are delicious with chicken, but see the notes for ways to make them with shrimp or veggies! You can use any kind of curry powder or paste for this dish. I always recommend starting small and then adding from there, especially since different brands carry different levels of heat. Many grocery stores carry a fairly mild yellow curry powder that’s a good place to start, though you can turn up the heat or change the flavor by swapping red curry paste or green curry paste.
Ingredients
- 1 tsp coconut oil
- 1 clove garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 1/2–1 cup roasted red peppers, diced (I used jarred)
- 1 (14oz) can coconut milk or coconut cream
- 1 1/2 cups chicken broth
- 1/2 – 1 tsp yellow curry powder (or 1–2 tsp red or green curry paste)
- 1–2 cups cooked chicken, shrimp, or veggies
- 1/4 cup fresh cilantro, plus more to garnish
- Juice 1/2 lime
- 2 packages ramen (no seasoning packet), gluten free if needed
Instructions
- Cook ramen noodles (no seasoning packet) according to package directions.
- Meanwhile, heat coconut oil in a large saucepan over medium heat. Add garlic and ginger. Cook 1-2 minutes, or until fragrant.
- Add roasted peppers, coconut milk, chicken broth, and curry powder to the pot. Stir to combine well. Taste and add more curry if desired.
- Stir in cooked chicken and cooked noodles.
- Squeeze in lime juice and sprinkle with cilantro. Serve warm!
Notes
To substitute shrimp for the chicken:
You can cook the shrimp in the sauce pan (add an extra tsp. of coconut oil) before adding the garlic and ginger, or simply stir in cooked shrimp at the end.
To make this meatless, you’ll want to add 1-2 cups of veggies first thing (before the garlic and ginger). You’ll want to add an extra teaspoon of coconut oil to sauté. Zucchini, carrots, broccoli, onion, and snap peas are all delicious! Sauté the veggies till crisp-tender, then proceed with the recipe as written.