Description
Pair your ramen noodles with vegetables for an easy, healthy dinner! This tasty dinner is a great budget-friendly meal!
Ingredients
Units
Scale
- 2 packets of instant ramen noodles (6oz total)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Thai red curry paste
- 1 teaspoon brown sugar or maple syrup
- 2 tablespoons vegetable oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, peeled and julienned
- 1 red bell pepper, seeded and thinly sliced
- 1 cup broccoli florets
- 1/2 cup snap peas, trimmed and sliced diagonally
- 1/2 cup full fat coconut milk
- Fresh cilantro leaves, chopped peanuts, and/or lime wedges for garnish
Instructions
- Cook the instant ramen noodles according to the package instructions, then drain and set aside. Discard the seasoning packet.
- In a small bowl, mix the soy sauce, Thai red curry paste, and brown sugar.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and cook for 2-3 minutes, stirring frequently.
- Add the garlic, carrot, red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for a 2-3 minutes until the vegetables become tender but retain their crunch.
- Pour the sauce mixture onto the vegetables and stir to combine. Then, mix in the coconut milk and incorporate it with the sauce and vegetables.
- Add the cooked ramen noodles to the skillet, tossing and mixing them with the vegetables and the sauce until everything is well combined. Taste and adjust seasoning if needed.
- Once the noodles are heated through and coated with the sauce, remove the skillet from the heat.
- Garnish with chopped cilantro, chopped peanuts, and lime wedges.