Pumpkin Curry Ramen

Updated: Oct 18, 2018

Ramen, again? Don't you judge me. Eating for one, again, and ramen is so easy. At least I'm making it from scratch. I'm also just trying to get through some leftovers, so it got interesting.


Inspired by Cooking for Keeps | Serves: 2 | Time: ~25 minutes


Ingredients

1 tbsp olive oil

1 small onion, thinly sliced

1 tsp dried ginger

2 garlic cloves, minced

2 cups sliced shiitake #mushrooms

1/2 cup #kale leaves

1 #jalapeno, finely chopped

2 cups water

1/2 can light coconut milk

1/2 cup #pumpkin puree

2 tsp #Thai red curry paste

3 oz ramen noodles

S&P


Instructions

In a medium/large pot, heat olive oil over a medium-high heat. Add onion, ginger and garlic. Sauté until softened, about 5 minutes.


Add mushrooms, kale and jalapeno, sauté another 3-4 minutes.


Add water, coconut milk, pumpkin puree, and red curry paste. Reduce heat to a simmer, 5 minutes.


Add noodles and cook until soft, about 4 minutes. Remove from heat, pour into a bowl and season with salt and pepper.


What I ate and drank today

2 cups of coffee

5 glasses of water

1 can of diet coke

1 apple

Chopt Italian harvest bowl, hold the parm, piece of bread on the side

Ramen


Exercise

~4 miles of walking

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