Thai Ramen Noodle Bowl with Chicken, Veggies, Basil and Peanuts
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.
* 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