Coconut Curry Ramen

1. 1

   Bring 5 cups of water to a boil over high heat; add the ramen noodles and cook until slightly firm, about 4 minutes, or follow the package directions; drain and set aside.

2. 2

   Heat 1 tablespoon of sesame oil in a wok.

3. 3

   Add the carrots; cook and stir for 2 to 3 minutes.

4. 4

   Add the red bell pepper, mushrooms, and a pinch of salt and stir-fry for 2 minutes.

5. 5

   Add the bok choy and stir-fry for 2 minutes.

6. 6

   Remove from the heat.

7. 7

   Heat the remaining sesame oil in a Dutch oven or heavy pot.

8. 8

   Add the yellow onion, ginger, garlic, and 1 tablespoon of curry paste; cook and stir until the onions and ginger are fragrant, 2 to 3 minutes.

9. 9

   Slowly add the coconut milk and chicken broth, stirring well.

10. 10

    Cover and bring the broth to a gentle boil.

11. 11

    Taste and add more curry or salt if needed.

12. 12

    Reduce the broth to low and let it simmer for 5 minutes.

13. 13

    Add a layer of ramen noodles to 6 shallow serving bowls.

14. 14

    Add the veggie mixture to one side of each bowl and place a boiled egg half on the other side.

15. 15

    Ladle the broth evenly into the bowls.

16. 16

    Garnish with green onions.

• Calories 300.75 kcal Moderate
• Protein 8.75 g Moderate
• Carbs 36.71 g Moderate
• Total Fat 13.21 g Moderate
• Saturated Fat 4.9 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 93.76 mg High
• Sodium 1314.97 mg High
• Fiber 3.33 g Moderate
• Sugar 5.21 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 302.28 mg Good Source
• Iron 2.67 mg Moderate
• Potassium 191.63 mg Low Source
• Vitamin A 49.0 mcg_rae Low Source
• Vitamin C 155.67 mg Good Source
• Vitamin D 1.49 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Sesame
• Garlic 🧄
• Onions 🧅