Thai Curry
Ramen
Ingredients
-
2 egg noodle nests
-
1 inch fresh ginger, grated
-
1 tbsp sesame oil
-
1 tbsp red Thai curry paste
-
1 garlic glove, crushed
-
1 tbsp peanut butter
-
1 tsp fish sauce
-
1 can coconut milk
-
1 red pepper, sliced
-
150g Quorn chicken pieces
-
100g French green beans
-
500ml vegetable stock
-
1 tbsp sesame seeds
Serves: 2
Complexity: Easy
Method
-
Cook the egg noodles according to packet instructions
-
Add the garlic and ginger to a pan and cook on a medium heat until fragrant
-
Add the red Thai curry paste and stir until combined with the garlic and ginger
-
Mix in the peanut butter and fish sauce. Once combined, add in the vegetable broth. Add in the chicken pieces and simmer for 10-15 minutes until the Quorn is cooked through
-
Finally, add in the coconut milk, red pepper and green beans and cook on a low heat for 2-3 minutes until heated through
-
Add the cooked egg noodles to a bowl, pour over half of the ramen mix, top with sesame oil, sesame seeds, chopped spring onions and serve