- 1 package ramen noodles - seasoning packet discarded
- 1 tablespoon yellow Thai curry paste
- 1 cup coconut milk
- ½ teaspoon fish sauce
- 2 cups shredded rotisserie chicken or other leftover chicken
- 3-5 mini sweet peppers, cored and sliced into strips
- ½ red onion, thinly sliced
- ½ English cucumber, halved and sliced
- Pickled Thai chiles, for garnish
- Black and white sesame seeds, for garnish
- Honey sriracha sauce, for serving
Soften the noodles in hot boiling water; drain. Meanwhile, stir the curry paste, coconut milk, and fish sauce together in a small sauce pan until the mixture is well mixed and just begins to bubble. Remove from the heat and toss with the drained noodles. Divide the noodles evenly into two large serving bowls.
Warm the chicken and add that to the center of each bowl. Arrange the peppers, onion, and cucumber around the chicken. Garnish as desired with pickled chiles, sesame seeds, and sriracha sauce. Serve immediately.
- Yields: 2 servings
- Preparation Time: About 15 minutes
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