Time: 30 minutes
Music Selection: Miki Matsubara – Stay With Me
This recipe will stay with you and quickly become a favorite. It is fast, healthy, and delicious – you can make it spicier by controlling the red curry/gojuchang. We made this tonight and I asked my kids to find music to pair with the ramen – here it is… enjoy!
Ingredients:
6 cups chicken and/or vegetable broth
1 can (14 oz) coconut milk
¼ c soy sauce
2 tsp fish sauce
1/3 c peanut butter
¼ c gojuchang or red curry paste
10 skinless, boneless chicken thighs
5 large cremini mushrooms, cut into 6 pieces each
½ red pepper, cut in ½ inch pieces
1 tsp grated fresh ginger
3 cloves garlic, minced
1 small carrot, sliced diagonally paper thin
6 squares ramen noodles
Limes, quartered
2 cups spinach, roughly chopped (keep some aside for garnish)
1 green onion/scallion, finely chopped
Directions:
In pressure cooker, add broth, coconut milk, soy sauce, fish sauce, peanut butter, gojuchang, ginger and garlic. Mix well.
Add in chicken thighs. Cover with pressure cooker lid and cook at high for 12 minutes. Let instant release. If you do not have a pressure cooker, cook at medium high heat for 20 minutes instead.
Remove chicken from pot and set aside in a shallow bowl. With two forks, shred the chicken.
In the pot, add the carrots, mushrooms, red pepper and ramen noodles. Salt/pepper to taste. Turn pressure cooker to saute and cook until noodles are done (about 3 – 5 minutes).
Then toss in the spinach and mix. Use a fork to place noodles in a bowl, then add some of the broth with vegetables.
Top with chicken, some green onion and a sprinkle of finely chopped spinach. Serve with lime wedges.
A Runny Egg On Top 