Chicken Ramen
Elements:
·
1 Tbsp vegetable oil
·
1 red bell pepper , thinly sliced then diced into 1 1/2-inch
pieces
·
1 cup matchstick carrots
·
4 green onions , divided, sliced
·
1 Tbsp Thai green curry paste
·
4 cups water
·
1 14 oz . can light coconut milk
·
1 Tbsp fish sauce
·
2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu
Flavor
·
10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it
reduces to 10 oz)
·
1 Tbsp fresh lime juice
·
1/2 cup roughly chopped cilantro , divided
·
Unsalted peanuts and
sesame seeds for topping (optional)
Instructions
Heat oil in a large pot over medium-high
heat. Add bell pepper, carrots and 3 of the green onions. Saute 1 minute then
add Thai green curry paste and saute 1 minute longer. Stir in water and coconut
milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and
boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets
from ramen to a bowl. Ladle out 1 cup of the water mixture from soup and stir
into seasonings in bowl then return to pot. Stir in shredded chicken lime juice
and 1/4 cup of the cilantro. Divide among 4 bowls then top with more cilantro,
remaining green onion, peanuts and sesame seeds. Serve
immediately.
Thank You......
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