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Bangkok Curry Noodles
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Description
A healthier, homemade take on the staple college food, ramen noodles. This is made with rice vermicelli, a bit of coconut milk and some spices and it is easy to change up with small additions. To save time, you can freeze coconut milk in ice cube trays. This recipe uses 2 cubes per batch!
Ingredients
- 1 package Rice Noodles/Ramen Noodles, 3 Ounce Package
- 2 Tablespoons Coconut Milk
- 1 teaspoon Chicken Stock Granules
- 1 teaspoon Cumin
- ½ teaspoons Curry Powder
- 1 teaspoon Thai Red (or Green) Curry Paste
Preparation
In a saucepan, boil the amount of water specified on the noodle package then add noodles. Add remaining ingredients and continue cooking until noodles are done (use timing on the package as a guideline). That’s it!
Feel free to add ingredients as in the photo. I included shrimp that I sauteed with some minced garlic cloves, a handful of julienne carrots, fresh green pea shoots and a bit of chopped green onion. Yum!
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