Super quick lunch or dinner. Perfect for hot weather and would be great on a picnic.
1 block ramen noodles
1/4 of a medium yellow, sweet, or vidalia onion, thinly sliced
1 tablespoon curry paste (yellow or red works best)
1/4 cup coconut cream
1 lime (juice)
1 teaspoon fresh grated ginger (or more!)
1 teaspoon brown sugar
1 teaspoon sriracha (or more!)
1 persian cucumber, sliced or julienned
1 medium carrot, sliced or julienned (or shredded carrots tbh)
1/4 of a green bell pepper, thinly sliced
Sprouts or microgreens
1/4 cup cilantro
A few jalapeño slices
1 green onion, sliced
Optional: some sort of protein like sautéed shrimps
Cook the ramen noodles according to their package instructions. Drain and rinse with cool water. In the meantime, prep your veggies and other toppings.
Sauté the onion with a drizzle of olive oil over medium heat for about 5 minutes or until softened. While the onions are cooking, mix the sauce ingredients (curry paste, coconut, lime, ginger, brown sugar, sriracha) in a bowl. Add in the ramen noodles and onion and toss until combined.
Split between plates (or don’t share). Top with the veggies, herbs, etcetera and enjoy!