Oodles
DINE+WINE | in the kitchen
of Noodles Coconut Curry Ramen Noodle Bowls There’s really nothing better than a big bowl of noodles. This one is packed with flavor without being overly spicy. It’s lightened up, making it easy to indulge without an ounce of guilt. Red curry paste and coconut milk are the star ingredients, while a squeeze of lime juice and some fresh green onion give it some texture and zest. Slurp up! Ingredients: • 1 tablespoon canola oil • ½ sweet onion, sliced • ½ tablespoon freshly grated ginger • 2 cloves garlic, minced • 1 teaspoon sea salt • 4 cups chicken stock • 14 oz. can light coconut milk • 3 tablespoons red curry paste • 1 tablespoon tomato paste • 1 lb. chicken breasts • 1 cup bok choy, roughly chopped • 2 Ramen packets • Green onions (optional garnish) • Lime juice (optional garnish) Instructions: 1. In a large pot over medium heat, add oil, onion, ginger, and garlic. 2. Cook until onions are soft and translucent, about 4-5 minutes, stirring occasionally. 3. Add chicken stock, coconut milk, curry paste, tomato paste, and salt and stir to combine. 4. Add chicken breasts and bring liquid to a simmer. Cook on low to medium heat for 20 minutes. 5. Remove chicken from liquid and shred it. 6. Add chicken back to the pot along with the ramen noodles and bok choy. Cook for approximately 4-5 minutes, allowing noodles to soften. 7. Serve the ramen with a handful of chopped green onions, an additional handful of bok choy, and a squeeze of fresh lime juice.
Lara Tumer lives in Cornelius with her toddler twins, husband, and two Labradors. In addition to cooking and recipe development, she loves traveling, running, event planning, and a nice glass of red wine.
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LAKE NORMAN CURRENTS | FEBRUARY 2022
