The Pioneer Woman Tasty Kitchen
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Curried Ramen Noodles

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This is a very popular recipe on my blog because it is quick and inexpensive to make and tastes really good. If you do not like spicy food, don’t worry. You can make this with mild curry and it tastes just as good without the heat. For details, look at the related link!

Ingredients

  • 3 cups Water
  • 1-½ Tablespoon Butter
  • ½ cups Red Bell Pepper (or Your Favorite Veggies)
  • ½ cups Green Onions (or 1/4 C Red Onion)
  • 1 package Chicken-flavored Ramen Noodles
  • 1-½ teaspoon Curry Powder (mild Or Hot) Or To Taste
  • ½ cups Cooked Chicken Breast

Preparation

Heat 3 cups of water in a saucepan over high heat. Wait a couple of minutes then start heating a skillet on a separate burner over medium heat. This recipe comes together fast, so timing is critical. Sorry – you’ll have to wash 2 pans tonight.

When the skillet is hot, add the butter and allow it to melt. You should not, however, add the butter to the skillet until your saucepan of water is already boiling and waiting for you. To the skillet, add the bell peppers and green onions and cook for 2 minutes.

Immediately after you have started the veggies cooking in the skillet, open the package of ramen noodles and remove the seasoning packet but do not add the packet to the boiling water. To make it easier to eat, break the clump of ramen noodles into 4 smaller chunks then add them to the water. Boil the noodles for 3 minutes, stirring occasionally.

After the veggies have cooked for 2 minutes, add the curry powder, seasoning packet, and the chicken to the skillet and stir to combine. Cook for about 1 minute stirring often to keep the curry powder from burning.

By now, your noodles should have cooked 3 minutes and must now be removed from the water. Using a slotted spoon, remove the ramen noodles from the water and immediately add them to the skillet.

You don’t have to be meticulous about draining off every drop of water from the noodles. In fact, you want a little bit of the pasta water to get transferred to the skillet (maybe a total of 2 TBSP or so). Without this small amount of pasta water, the noodles would be too tight and gummy. Discard the remaining pasta water.

Using a pair of tongs, mix the noodles into the curry power, veggies, and chicken. Serve immediately.

3 Comments

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Cooking Ventures on 9.16.2009

Oh, I LOVE the idea of the coc0nut and peanut sauce. That is an excellent idea. I have to try that!

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msholiday on 9.12.2009

This is a great recipe. I loved it! I added frozen vegetable stir fry and it was marvelous. Then I made it again and added a little coconut milk. Then I made it again and added peanut sauce made from peanut butter. Did I tell you I love this recipe.

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msholiday on 8.1.2009

I’m doing this tonight!! Love these easy recipes.

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kauai17 on 6.18.2010

Great recipe to have on hand when you are having a busy day, but still want to whip up a good meal. This was super easy and tasty. I added edamame and broccoli to the bell pepper/onion saute. I also took msholiday’s suggestion and added a touch of coconut milk. Thanks for sharing your recipe!!

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