Creamy Green Curry Chicken Ramen
1 tablespoon vegetable oil
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
1 lime, zested
2 cups shredded deli rotisserie chicken
2 (13.5 ounce) cans coconut milk
3 cups chicken stock
1/4 cup green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 teaspoon dried basil
2 (3 ounce) packages ramen noodles (without flavor packet)
8 (6 ounce) packages snow peas
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
- Heat oil over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and stirring for 1 minute. Add shredded chicken to the pot and stir into the jalapeno mixture, sauteing and stirring until well blended, about 30 more seconds.
- Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil to the pot and stir well. Bring to a simmer, stirring occasionally.
- Add ramen noodles, snow peas, and bell peppers and cook until the noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
- Serve garnished with cilantro.