Ramen is such perfect comfort food and endlessly customizable. I had a long teaching day today and then I hosted an Opera on Tap Maine: Opera Debuts event. In the hour and a half free time I had, I whipped up this bowl of yummy goodness and enjoyed it with a glass of white wine.
Sweet snow peas with a curry coconut broth, jammy eggs and ramen noodles, all topped with the allium sharpness of scallions and the heat from red chili flakes? Simple, delicious and just what I (and you) need.
1 12 ounce can coconut of milk
2 ounces soy sauce
2 garlic cloves, minced
1 scallion, sliced
4 ounces of snow peas, sliced
6 ounce package of ramen noodles
3 1/2 teaspoons curry powder
1 teaspoon apple cider vinegar
salt, pepper, red pepper flakes and oil
Bring a large pot of water to boil. Add in the two eggs and bowl for 7 minutes. Plunge into an ice water bath. Add salt to the pot and add the ramen noodles, cooking for 2 to 3 minutes. Reserve 1 1/2 cups of the cooking water, drain the pasta and rinse under warm water. Set aside.
Meanwhile, heat 1 tablespoon oil in a medium skillet over medium high heat; add the snow peas, season with salt and pepper and cook for 4 minutes until browned in places. Remove to a plate.
Add another tablespoon of oil; stir in the garlic, curry powder and half of the scallions. Cook until fragrant, about 30 seconds. Add the soy sauce, coconut milk and reserved cooking water. Bring to a boil then reduce to a simmer. Stir in the vinegar. Taste the broth and check for seasoning.
Pile a bowl with noodles, snow peas and remaining scallions. Spoon over the broth. Peel the eggs and slice in half, placing over the noodles. Shake over some red pepper flakes and dig in!