These curry noodles are super easy to whip up, packed with vegetables and full of flavor. Plus, this Thai curry noodles dish isn’t too spicy for kids, so the whole family can enjoy it!
A couple of years ago, Bart introduced the girls to the wonder of ramen noodles.
I’m not talking those fancy ramen bowls you get at hipster restaurants.
I’m talking those 17 cent packets of ramen you buy at the grocery store.
I’d like to pretend that I’m too good for that kind of ramen, but . . . let’s be honest. I still think it’s pretty delicious.
It’s now the standard dinner fare for the girls when they have a babysitter and Bart and I go out.
One day, the morning after a date night, Bart and I asked the girls how things had gone with the babysitter the night before.
“We had a good time,” they reported. “But the ramen noodles tasted really bad.”
Ten minutes later, as we were getting breakfast together, we discovered why the ramen had tasted so bad – she hadn’t added the seasoning packet.
Bart and I were dying laughing over the mental image of the girls all choking down their plain noodles in water instead of broth.
Now every time we make ramen, they anxiously ask “You’re going to add the flavoring, right?”
So when I made these curry noodles from One Lovely Life and discarded the seasoning packet from the ramen, my girls were extremely nervous.
Fortunately, these Thai curry noodles have a ton of flavor (although it’s not spicy), so no one missed the ramen seasoning a bit.
If you like these curry noodles, you might also like these recipes:
- Easy Indian Butter Chicken(seriously, this is restaurant quality and SO easy)
- 15 minute Thai Coconut Soup
- Coconut Chicken and Rice soup
One Pot Chicken and Coconut Curry Noodles
- 1 Tablespoon olive or vegetable oil
- 1 bell pepper sliced into thin strips
- 1 zucchini diced
- 1/4 teaspoon salt
- 1 Tablespoon red curry paste
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 3 cups chicken broth
- 2 packages (3 oz) raman noodles (discard seasoning packet)
- 2 chicken breasts diced into 1/2 inch cubes
- 1 can (14 oz) coconut milk
- 1 Tablespoon lime juice
- cilantro (optional)
In a large saucepan or dutch oven, heat the oil over medium heat. Add the bell peppers and cook until softened, about 5-10 minutes.
Add the zucchini and stir to coat with oil. Sprinkle with the salt and let cook until the zucchini is slightly golden-brown, 2-3 minutes.
Add the red curry paste and stir to coat the vegetables. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring so it doesn't burn.
Pour in the chicken broth and add the ramen noodles (I usually break mine up so they are easier for my children to eat) and chicken. Bring to a simmer and cook until the noodles are soft and the chicken is mostly cooked through, about 5 minutes.
Stir in the coconut milk and bring to a simmer, then remove from heat, stir in lime juice and salt to taste. Garnish with cilantro if desired, and serve immediately.
Adapted from One Lovely Life
When I was a kid we had a babysitter forget to drain the noodles while making us mac n cheese. Apparently it was an unforgivable sin, because we begged my mom to hire anybody else whenever we needed a babysitter from then on! I still remember it very well, so this story cracked me up! Solidarity with your girls. The recipe looks good too. 🙂
Wow this looks incredible! I’ve never made anything like this before, but I just added all the ingredients to my grocery order, and I can’t wait to try it!
Halie R Pullen says
Update – I made this tonight, and it was SO GOOD! Honestly, one of the best things I’ve ever personally made. Wow. Already looking forward to eating my leftovers for lunch tomorrow!
Yum, we just had this for supper. I browned the chicken before adding the noodles and broth, and later added a cooked cubed sweet potato. It was a big hit and I will make it again.