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Panang Curry Noodles

 

I’ve been craving a good noodle bowl for a while but I don’t feel like driving far for it and currently where I live there is just not a really great place for ramen, Pho or Thai food, so I made one myself!

This comes together in under half an hour and is literally bursting with flavor and even my husband –  who is so not a noodle guy – loved it!

 

 

Panang Curry Noodles
Serves 4
Delicious curry noodle soup that is ready to eat within 30 minutes!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
623 calories
56 g
15 g
37 g
24 g
23 g
601 g
3723 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
601g
Servings
4
Amount Per Serving
Calories 623
Calories from Fat 316
% Daily Value *
Total Fat 37g
57%
Saturated Fat 23g
116%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 15mg
5%
Sodium 3723mg
155%
Total Carbohydrates 56g
19%
Dietary Fiber 5g
21%
Sugars 7g
Protein 24g
Vitamin A
24%
Vitamin C
90%
Calcium
9%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6oz Shitake mushrooms, stem removed and cut in half
  2. 1 Tbsp soy sauce
  3. 6oz thinly sliced chicken
  4. 1 yellow onion, thinly sliced
  5. 1 red bell pepper, sliced
  6. 8oz ramen noodles
  7. 2 Tbsp Panang curry paste
  8. 4 cups chicken broth
  9. 1 can coconut milk
  10. 4 cloves of garlic, minced
  11. 2″ knob of fresh ginger, minced
  12. 2 tsp of lemongrass paste
  13. 2 Tbsp soy sauce
  14. 2 Tbsp fish sauce
  15. canola oil
  16. salt and pepper
  17. Lime, cilantro, jalapeno and chopped peanuts for garnish
Instructions
  1. Cook the mushrooms in a little bit of canola oil until nicely browned, add 1 Tbsp of soy sauce and cook for another minute then set aside.
  2. Add some canola oil in a pot and cook the onions and the peppers for just a minute or two then add ginger and garlic and cook for another minute. Remove from the pot and set aside. Put some more oil in the pot and then add the curry paste and cook stirring constantly for a minute or two. Add the soy sauce, the fish sauce, chicken broth and let it get to simmer. Add the sliced chicken and ramen noodles and cook according to packaging. Just before the noodles are cooked add back the onions and peppers and one can of coconut milk. Stir well and it is done!
  3. Make sure to top each bowl with some mushrooms, jalapeno slices, chopped cilantro, peanuts and a good squeeze of lime. Yum!
beta
calories
623
fat
37g
protein
24g
carbs
56g
more
Mogwai Soup Blog http://www.mogwaisoup.com/

 

 

 

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