Spicy Red Curry Ramen

Place a small saucepan of salted water on to boil for the ramen noodles. Peel the shallot and thinly slice. Chop the ginger into a few large pieces (no need to peel). Peel and thinly slice the garlic. Peel the carrot and then continue to peel lengthwise to create “noodles” with your peeler.

Place another small saucepan over medium heat with 1 tsp vegetable oil. Once hot, add the ginger, garlic, and sliced shallot. Cook until the ginger and garlic are fragrant and slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, brown sugar, and a ½ cup water. Bring the broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Add the whole wheat ramen noodles to the boiling salted water in the first saucepan and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the cilantro leaves and tender stems. Halve the lime.

Retrieve the ginger pieces from the red curry broth. Add the edamame and ½ tsp salt and continue to simmer until the edamame are heated through, about 1 minute. Add the juice from the lime to the broth.

Divide the whole wheat ramen noodles and carrot noodles between deep bowls and top with the hot red curry broth. Sprinkle with cilantro leaves. Enjoy!