Best instant ramen ever!!!

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil for sautéing)
• 2 cloves Garlic (minced)
• 2 tablespoons Red Thai Curry Paste (store‑bought, authentic Thai flavor)
• 2 tablespoons Peanut Butter (smooth, unsweetened)
• 400 ml Coconut Milk (full‑fat can for richness)
• 480 ml Chicken Stock (low‑sodium; can use vegetable stock for vegetarian version)
• 200 g Ramen Noodles (any wheat ramen; can substitute rice noodles for gluten‑free)
• 2 large Egg (soft‑boiled or poached, yolk should be runny)
• 2 stalks Green Onions (thinly sliced, green parts only)
• 1 teaspoon Chili Oil (optional, for extra heat and sheen)

Instructions

1. Heat Oil

   Place the large skillet over medium heat and add the vegetable oil. Let it warm for about 30 seconds.

   Time: PT1M

2. Sauté Aromatics

   Add the minced garlic, red Thai curry paste, and peanut butter to the hot oil. Stir continuously for 1 minute until fragrant and the peanut butter has melted into the paste.

   Time: PT1M

3. Add Liquids and Bring to Boil

   Pour in the coconut milk and chicken stock, stirring to combine. Increase the heat to medium‑high and bring the mixture to a gentle boil.

   Time: PT3M

4. Cook Noodles

   Add the ramen noodles to the boiling broth. Cook according to the package instructions, usually 3–4 minutes, stirring occasionally to separate the noodles.

   Time: PT4M

5. Prepare Runny Egg

   While the noodles are cooking, bring a small saucepan of water to a gentle boil. Lower the heat to a simmer and gently add the eggs. Cook for 6 minutes for a soft, runny yolk, then transfer to an ice‑water bath for 1 minute before peeling.

   Time: PT6M

6. Assemble Bowls

   Divide the noodle‑broth mixture between two serving bowls. Slice the green onions thinly and sprinkle on top. Drizzle each bowl with a teaspoon of chili oil, if using, and place a peeled soft‑boiled egg in the center.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

70g

Fat

30g

Fiber

5g