Cashew ramen
10.11.2016
Oh, curries. I can’t get enough of them! Especially during the colder months. Here is a tasty recipe with wholegrain rice ramen and red curry paste. So hot & tasty!
Prep time
25 min.
Portion
2
Shelf life
2 days in the fridge
Supplies
wok or large frying pan
Ingredients
25 min.
Portion
2
Shelf life
2 days in the fridge
Supplies
wok or large frying pan
Ingredients
150 g brown rice ramen (noodles)
250 g mushrooms
1 yellow bell pepper
1 small onion
1/2 leek
Coconut oil, for sautéing
200 ml coconut milk
2 tbsp Thai red curry paste (from Book 2)
1 tbsp tamari
1/2 lime
1 small handfuls bean sprouts
2 large handful raw cashews
Tip: You can also toast the cashews in a frying pan ahead of time. Tasty!
Method
You don’t actually need to cook rice ramen, in spite of the fact that the noodles are dried. You just need to soak them (completely submerged) in a large pot or bowl of boiling water for about 10 minutes. While the noodles are soaking, clean the mushrooms, pepper, onion and the leek and chop them into pieces. Heat a teaspoon of coconut oil in a wok and sauté the vegetables for 10 minutes on high heat. Then add the coconut milk, curry paste and tamari. Squeeze the half lime over top of the curry and stir well. Bring to a boil, lower the heat and allow the curry to simmer gently for 5 minutes, stirring occasionally. While the curry is simmering, place the bean sprouts in a bowl and douse with a splash of boiling water to blanch them. Drain the rice ramen and divide between two bowls. Top with the curry. Drain the bean sprouts. Garnish the bowls of curry with the sprouts and the cashews. Season with sea salt and black pepper to taste, if required. Enjoy!
You don’t actually need to cook rice ramen, in spite of the fact that the noodles are dried. You just need to soak them (completely submerged) in a large pot or bowl of boiling water for about 10 minutes. While the noodles are soaking, clean the mushrooms, pepper, onion and the leek and chop them into pieces. Heat a teaspoon of coconut oil in a wok and sauté the vegetables for 10 minutes on high heat. Then add the coconut milk, curry paste and tamari. Squeeze the half lime over top of the curry and stir well. Bring to a boil, lower the heat and allow the curry to simmer gently for 5 minutes, stirring occasionally. While the curry is simmering, place the bean sprouts in a bowl and douse with a splash of boiling water to blanch them. Drain the rice ramen and divide between two bowls. Top with the curry. Drain the bean sprouts. Garnish the bowls of curry with the sprouts and the cashews. Season with sea salt and black pepper to taste, if required. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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