A creamy, delicious, Thai-inspired upgrade to ramen noodle packages. For more of a kick, you can double the jalapeno and add additional curry paste.
Ingredients
- vegetable oil: 1 Tbsp
- jalapeño pepper: 1 piece (minced)
- garlic: 2 clove (minced)
- fresh ginger: 1 tsp (grated)
- lime, zested: 1 piece
- deli rotisserie chicken: 2 cups (shredded)
- coconut milk: 2 cans (13.5 ounce cans)
- chicken stock: 3 cups
- green curry paste: 0.25 cup
- soy sauce: 2 Tbsp
- fish sauce: 1 Tbsp
- brown sugar: 1 Tbsp
- basil: 0.5 tsp (dried)
- ramen noodles (without flavor packet): 2 packages (3 ounce packages)
- snow peas: 8 packages (6 ounce packages)
- red bell pepper: 1 piece (chopped)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and cook, stirring, for 1 minute. Add shredded chicken to the pot and stir into the jalapeno mixture, sauteing and stirring until well blended, about 30 more seconds.
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Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil to the pot and stir well. Bring to a simmer, stirring occasionally.
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Add ramen noodles, snow peas, and bell peppers and cook until the noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
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Serve garnished with cilantro.
