Name: Curry Ramen
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 6 clove garlic (minced); 1.5 inch ginger root (grated); 1.5 tbsp curry powder; 1 tsp garam masala; 1 tsp salt; 0.5 tsp cinnamon; 0.5 tsp black pepper; 1 tbsp chili garlic paste; 2 tsp tomato paste; 6 cup low sodium vegetable stock; 1.75 cup coconut milk; 3.5 packs dry ramen noodles; 2 small bok choy (halved); 2 cup bean sprouts; 1 cup red cabbage (chopped); 1 null lime (cut into wedges); 2 cup shelled, cooked edamame; 1 cup shredded carrots; null null black sesame seeds

Instructions

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1

In a large high walled skillet or dutch oven, over medium heat, add olive oil (2 tbsp). Once hot, add garlic (6 clove) minced and ginger root (1.5 inch) grated and sauté for 30 seconds. Add curry powder (1.5 tbsp), garam masala (1 tsp), salt (1 tsp), cinnamon (0.5 tsp), black pepper (0.5 tsp), chili garlic paste (1 tbsp) and tomato paste (2 tsp). Stir together and make a paste with the ingredients. Cook for another 30 seconds, careful not to burn.
2

Add low sodium vegetable stock (6 cup) and coconut milk (1.75 cup) and stir well to combine with the paste. Reduce to simmer.
3

Add dry ramen noodles (3.5 packs). As the noodles soften, break them apart. Cook for 8-10 minutes.
4

During the last 5 minutes, add bok choy (2 small) halved and bean sprouts (2 cup).
5

Once finished, add some noodles and broth to a bowl. Add red cabbage (1 cup), shelled, cooked edamame (2 cup), and/or shredded carrots (1 cup) on top as desired. Drizzle with lime (1) and [black sesame seeds].