Sunday, October 5, 2014

Amen Ramen - Quick Coconut Curry Noodle Bowls

From the kitchen of One Perfect Bite...It has been a really hectic day. I've been packing for this year's adventure and the clock and I have not been in agreement since breakfast this morning. I keep forgetting the hidden clause the Silver Fox buried in our marriage contract. Like you, I promised to love honor and cherish, but in my haste to marry Galahad, it seems I also agreed to do his packing when we travel. Double the fun, right? I actually have calluses on my hand from ironing. I'll have more about the trip tomorrow, but tonight I wanted to share this very quick, very simple and surprisingly good noodle bowl with those of you who also occasionally need something quick to prepare for dinner. The recipe is easy to follow and you can have the noodle bowls on the table in less than 30 minutes. That time can be cut in half if you use deli-roast chicken or have other leftover meat that will eliminate the need to stir-fry the chicken. I do hope you'll give this recipe a try. I think you'll be pleasantly surprised with the results. Here is how the noodle bowls are made.

Quick Coconut Curry Noodle Bowls ...from the kitchen of One Perfect Bite inspired by Better Homes and Gardens Dinner on a Dollar

12-oz raw boneless chicken breast,thinly sliced crosswise
1 cup thinly sliced carrots (about 2 medium)
1 tablespoon minced garlic
2 tablespoons vegetable oil,divided use
2 teaspoons curry powder
1 (14-oz.) can low-sodium chicken broth
1 (14-oz.) can unsweetened coconut milk
1 cup fresh broccoli florets
1 (3-oz.) package ramen noodles, coarsely broken (seasoning packet discarded)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Optional: Chopped peanuts


1) Heat 1 tablespoon oil in a large skillet set over moderate heat. Lightly season sliced chicken with salt and pepper. Add to skillet and cook just until chicken turns white. Remove chicken from skillet.
2) Add reserved tablespoon of oil to skillet. Add carrots and garlic and stir-fry until carrots are crisp tender, about 4 minutes. Return chicken to pan. Stir in curry powder and cook for 1 minute longer.
3) Stir in broth, coconut milk, broccoli, ramen noodles, salt and pepper. Bring contents of skillet to a boil, reduce heat. Cover pan and simmer for 3 minutes. Ladle into soup bowls. If desired sprinkle with chopped peanuts. Serve immediately. Yield: 4 servings.

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We Are Not Martha said...

The clock and I are never in agreement! And especially when we're traveling :) Luckily, my husband does his own packing (for now).

These noodle bowls look absolutely delicious, whether time is on your side or not!


David said...

Mary, Interesting recipe that I think that I'd like... Your husband is a lucky man! I do all the ironing (not much in total) and I pack my own suitcase... Take Care, Big Daddy Dave


Packing the suitcase, wasn't in your vows? :)


ps. Can't wait to hear where you are going this year.

Tammy said...

Mary this soup sounds sooo good! :D

I hope you have a wonderful trip...may it be worth all the work and packing! ;D


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