Quarantine has forced many of us to cook more meals at home. It should be no surprise that when I asked you on Instagram what I should write about, the majority said food.
Since we can’t travel, I wanted to make a dish that reminds of remind me of Asia. I decided to make a Japanese inspired dish of Curry Ramen Noodles. I enjoy cooking and trying different recipes, especially Asian and Mexican foods.
I’ve been doing less cook less now that the girls are out of the house. I found this Curry Ramen Noodles recipe on Pinterest and couldn’t wait to try it. I had trouble finding a couple of the ingredients; curry paste and sesame oil. Not something I would expect to be sold out during quarantine. Everything else you may have in your pantry.
If you have a package of the instant ramen noodles that you can get two dozen packages for $3, that will work also. I use to buy them for the girls, but I didn’t want to buy one package for this dish.
There is a little controversy on whether China or Japan discovered ramen noodles. The dish is most popular in Japan. In the 1800s, when Japan opened its ports, foreign settlers began opening Chinese restaurants.
Japan opened a ramen museum in Shin-Yokohama. The Raumen Museum is the world’s first food-themed amusement park. You can find flavors of this national dish from renowned shops across Japan without stepping on a plane. The museum has nine ramen shops on a street-scape replication of Japan in 1958, the year that the world’s first instant ramen was invented.
1 tablespoon sesame oil
1 cup shredded carrots
1 cup sugar snap peas
8 oz. sliced mushrooms
1–3 tablespoons red curry paste
2 teaspoons curry powder
6 cloves garlic, minced
2 teaspoons minced ginger
6 cups vegetable broth
1 (13.5 oz.) coconut milk
8 oz. ramen noodles
Juice of 1 lime
1. Heat oil in a large pot over medium heat.
2. Add carrots, peas, and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
3. Add curry paste, curry powder, garlic, and ginger and cook for 1 minute, stirring.
4. Stir in broth and coconut milk and season to taste with salt and pepper.
5. Turn heat to medium-high and bring to a simmer.
6. Add ramen noodles and cook for 6 minutes or until noodles are al dente. (Adjust according to the brand of noodles you are using.)
7. Stir in the juice of 1 lime and serve
I am a semi-vegetarian, but I’m sure this would be good with chicken, and you can use chicken stock instead of the vegetable stock. The meal was quick and easy, and I had plenty of leftovers.
What dish makes you think of travel?
If you like it, pin it.