Green Curry Ramen with Peanuts & Swiss Chard

Green Curry Ramen

with Peanuts & Swiss Chard

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
800
FAT
32g
CARBOHYDRATES
109g
PROTEIN
22g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 1 oz fresh ginger
  3. 4 oz cremini mushrooms
  4. 6 oz Swiss chard
  5. 1 tbsp sesame oil
  6. 1 tbsp green curry paste
  7. 5.5 oz coconut milk
  8. ¼ cup peanut sauce
  9. 10 oz fresh ramen noodles
  10. 1 lime
  11. 2 tbsp peanuts
  12. 1 tbsp smoked nori spice
  13. Salt *
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables
Bring a large pot of salted water to a boil for the ramen noodles. Peel and mince the garlic and ginger. Slice the mushrooms. Chop the Swiss chard stems and leaves.
2
Brown the mushrooms
Place a medium saucepan over medium-high heat and add the sesame oil. Once the oil is hot, add the sliced mushrooms and a pinch of salt and cook, stirring occasionally, until browned in places, about 1 to 2 minutes.
3
Make the broth
Add the minced garlic, ginger, and green curry paste to the mushrooms and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Add 1 cup water, coconut milk, peanut sauce, and ¼ tsp salt and bring the broth to a simmer. Add the chopped Swiss chard stems and leaves, reduce heat to low, and simmer until you’re ready to serve.
4
Cook the ramen noodles
Once the water in the medium saucepan is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.
5
Serve
Halve the lime and cut half into wedges. Add the juice from half the lime to the broth, off of the heat. Divide the ramen noodles between deep bowls. Ladle the coconut peanut broth over the noodles. Sprinkle with peanuts and nori spice. Serve with lime wedges. Dig in!