This fresh and flavorful vegetarian dish is quick, easy, and perfect for busy weeknights because it can be prepared in just 15 minutes.
- 1 tbsp oil
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 tsp fresh ginger
- 3 tbsp red curry paste
- 1 cup vegetable broth
- ½ cup coconut milk
- 2 instant ramen noodles, seasoning packets discarded
- 2 cups snap peas
- 1 red bell pepper, sliced
- ½ cup shelled edamame
- In a large nonstick skillet, heat the oil over medium-high heat. Add the onion, and cook, stirring often, until it begins to soften, about 1 to 2 minutes. Add the garlic and ginger and cook, stirring, until they become fragrant, about 30 seconds. Stir in the curry paste. Add the broth and coconut milk. Bring the mixture to a boil, and add the ramen to the skillet. Add the snap peas and red bell pepper. Cook, stirring occasionally, until all of the liquid has been absorbed, about 2 to 3 minutes. Stir in the edamame and continue to cook, stirring, until it is heated through, about 1 to 2 minutes.
- Serve immediately or store in the refrigerator for up to 3 days.
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Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1351mgCarbohydrates: 43gFiber: 6gSugar: 7gProtein: 12g