Curry Ramen Noodles

Ingredients

• 1 tablespoon sesame oil

• 1 cup shredded carrots

• 1 cup sugar snap peas

• 8 oz. sliced mushrooms

• 1-3 tablespoons red curry paste

• 2 teaspoons curry powder

• 6 cloves garlic, minced

• 2 teaspoons minced ginger

• 6 cups vegetable broth

• 1 (13.5 oz.) coconut milk

• 8 oz. ramen noodles

• Juice of 1 lime

• Kosher salt

• fresh cracked pepper

For serving:

• Fresh cilantro

• Sliced jalapenos

• Lime wedges

Directions

1. Heat oil in a large pot or dutch oven over medium heat.

2. Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.

3. Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.

4. Stir in broth and coconut milkand season to taste with salt and pepper.

5. Turn heat to medium high and bring to a simmer.

6. Add ramen noodles and cook for 10 minutes or until noodles are al dente.

7. Stir in the juice of 1 lime and serve!

8. Garnish with cilantro, jalapeno and lime wedges

Enjoy! This dish has such a wonderful blend of beautiful flavours. I hope you love it!