Here’s how to turn the trendiest carb into a healthy, steaming bowl of deliciousness at home.
- 2 teaspoons peanut oil, roasted variety* or sesame oil
- 2 medium garlic cloves, peeled and minced
- 1 teaspoon fresh ginger, peeled and minced
- 1 teaspoon chile paste, (find in asian or health food stores)
- ½ cup red bell pepper, thinly sliced
- 1 cup coconut milk, not “lite”
- 5 tablespoons natural peanut butter
- 2 cups chicken stock, preferably home made
- 1 pinch tumeric
- 1 teaspoon pure cane sugar
- 2 blocks buckwheat ramen noodles*, about 5 ounces
- 1 ½ cups vegetables, such as carrots, snap peas and broccoli, sliced
- ¼ teaspoon sea salt, or to taste
- 2 teaspoons fresh lime juice
- ⅓ cup basil leaves, thinly sliced
- 1 ½ cup roasted chicken, thinly sliced (from a natural rotisserie chicken*)
- 1/4 cup roasted peanuts, coarsely chopped
Cook the ramen noodles in plenty of boiling water, stirring with chop sticks to unravel them. Cook for 3 – 4 minutes until al dente. Drain in a colander and refresh with cool water. Set aside.
Heat the peanut oil in a two quart pot over moderate heat. Add the garlic and ginger, sauté for 2 minutes.
Add the chili paste and bell pepper, stir one minute. Add the coconut milk and peanut butter, stir until the peanut butter is well blended, 1 minute. Add the chicken broth, turmeric, cane sugar and bring to a boil.
Reduce heat to a simmer and let reduce for 5 minutes.
Add the vegetables, salt and lime juice. Cook for only two minutes, until veggies are crisp-tender.
Add the cooked ramen noodles and take off heat. Add the roasted chicken and sliced basil leaves let the flavors blend for at least 10 minutes.
Serve in individual bowls with chop sticks and garnish with basil sprigs, sliced scallions and chopped, roasted peanuts.
Look for Thai Basil at the market, it has a anise and spicy flavor.
For some extra heat add thinly sliced Thai Chiles.
* Use tender chicken, off the bone, and gently add to the final mixture (I make my own rotisserie organic chicken.)
* I have used King Soba Organic Buckwheat Ramen
** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe my not be reproduced without the consent of its author, Karen Sheer