Red Curry Ramen Noodle Bowl
This camping recipe is one of my favorites to bring out when the weather is cooler in the early and late summer. It looks like it’s a lot of work, but it’s a very easy one-pot-wonder! I’ve simplified it from the original version on my blog so that the rice ramen noodles cook directly in the soup. This limits the number of dishes you’ll need to do.
Ingredients
- 8-10 shiitake mushrooms washed, destemmed and sliced
- 1 tbsp safflower oil
- 1 tbsp fresh ginger minced
- 1 tbsp fresh ginger minced
- 2 tbsp red curry paste I like Thai Kitchen’s Red Curry Paste
- 2 tbsp peanut butter
- 1 14 oz can full fat unsweetened coconut milk I like Thai Kitchen's Coconut Milk
- 3 cups vegetable broth
- 1 package (4 "cakes") Lotus Foods' Millet & Brown Rice Ramen Noodles You can find it here
- 2 bunches broccolini washed and trimmed
- 1 red pepper washed, deseeded and sliced
Instructions
- Add the sliced shiitake mushrooms and ¼ cup of water to a large stock pot. Bring to a simmer and cook until the water is almost gone
- Add the safflower oil and sauté the mushrooms until they begin to crisp. Add the ginger and garlic and sauté for 1-2 minutes more.
- Add the red curry paste and peanut butter. Stir to coat the mushrooms. The red curry paste will begin to darken and become fragrant.
- Add the coconut milk and vegetable broth and bring to a simmer.
- Add the red pepper, broccolini and Lotus Foods’ Millet & Brown Rice Ramen Noodles. Simmer until the noodles are al dente and the broccolini is bright green. About 4 minutes.
- Serve immediately.
Tried this recipe?Let us know how it was!