Green Curry Ramen Noodles is the perfect transition meal to make between winter and spring. You know when it’s just starting to warm up, but it’s still too cold to spend time outside. Like that 50 degree sweet spot, this ramen is for that time. It’s comforting, but bright with flavors, the green curry paste adds much needed heat while the avocado and snap peas adds freshness.
This recipe is a great pantry staple. I use simple ingredients that are easy to stock your pantry with. Miso broth can be found in the soup aisle among other stocks and broths. Green Curry Paste can be found in the Asian section next to all the sauces. I love Lotus Foods rice noodles, but angel hair pasta, pad thai noodles, or soba noodles works great too.
While this recipe would be just fine with the base soup and noodles, I am a firm believer that good ramen is all about the toppings. I like keeping frozen snap peas in the freezer (Bird’s Eye is my favorite brand, so easy to steam in the bag in the microwave and serve), eggs are a constant staple in the fridge, along with fresh green onion and avocado. My tip is to keep what you will consistently eat in the fridge, and that you can use in other recipes. These are the ingredients that are always in rotation to use. But use what you have on hand; frozen peas or edamame, sauteed bok choy or zucchini. Even some spinach thrown in at the end would be delicious.
This ramen is so easy to make, it takes under 30 minutes. So let’s get cooking!
Green Curry Ramen Noodles
Ingredients
- 4 whole Eggs
- 4 cups {32 ounce Box} Miso Broth
- 2 tablespoons Green Curry Paste
- 1 teaspoon Kosher Salt
- 4 Green Onion, chopped
- 2 cups Sugar Snap Peas, {I buy Frozen Bird's Eye Steamfresh Sugar Snap Peas, heat to directions on package}
- 1 whole Avocado, thinly sliced
- 10 ounces Ramen Noodles, {I used Lotus Foods Jade Rice Ramen}
- Sesame Seeds, for garnish
Directions
- Step 1 Bring a small pot of water to boil, gently lower eggs into boiling water and cook eggs for 6 minutes. Drain and place eggs in an ice bath to cool for 5-10 minutes. Gently peel and set aside.
- Step 2 Meanwhile, add the miso broth, green curry paste, kosher salt and chopped green onion to a pot, stir to combine and bring to a simmer.
- Step 3 Prepare toppings while broth simmers. If using frozen Sugar Snap Peas, you can do one of two things
- Step 4 add frozen peas directly to the simmering broth to heat through or follow the directions on the Steamfresh package and microwave to steam. Slice avocado and set aside.
- Step 5 Bring a pot of water to a boil and boil ramen noodles for 4-6 minutes until tender. Drain and divide ramen evenly into 4 bowls. Ladle broth over the top of noodles. Top with the 6 minute soft boiled egg, steamed sugar snap peas, and sliced avocado. Garnish with sesame seeds and serve. Enjoy!
Savor and Enjoy!
