Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 jalapeno pepper, seeded and minced
- •2 cloves garlic, minced
- •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
- •0.25 cup green curry paste
- •2 tablespoons soy sauce
- •1 tablespoon fish sauce
- •1 tablespoon brown sugar
- •0.5 teaspoon dried basil
- •2 (3 ounce) packages ramen noodles (without flavor packet)
- •8 (6 ounce) packages snow peas
- •1 red bell pepper, chopped
- •0.25 cup chopped fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and cook, 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.
Nutritional Facts
Per 4 servings
- Calories: 916
- Carbohydrate: 68g
- Fat: 66g
- Fiber: 13g
- Protein: 44g
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