Green Curry Ramen

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.

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.

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.

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.

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!