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Coconut Curry Millet Ramen
Recipe:
INGREDIENTS
3 packs Big Green Organics Millet Ramen
2 medium carrots
1 onion
3 garlic cloves
2 cups mushrooms of choice
½ cup baby corn
½ cup water chestnuts
1 Thai chili - optional
1 tsp grated ginger
4 cups vegetable broth
1 cup full-fat coconut milk
2 tbsp green curry paste
½ cup snow peas
1 package of extra firm tofu
2 tbsp liquid aminos
2 green onions
1 lime
1 tsp sesame seeds
1 tsp red pepper flakes
METHOD
Begin by marinating the tofu. Cut into triangles and coat with the liquid aminos. Set aside.
Cook ramen millet according to package directions. Drain and set aside until ready to use. To avoid it from sticking, rinse under cold water and drain. Set aside until ready to use.
Slice the onions Thai chili, garlic, and carrots.
Add to a wok with the baby corn, water chestnuts, ginger, and green curry paste. Add ¼ cup of vegetable broth and sauté until soft.
Add the remaining vegetable broth, mushrooms, snow peas, and coconut milk.
Bring to a boil and then lower the heat and simmer for a few minutes.
Meanwhile, cook the tofu in a separate pan (or an air fryer). You may need to lightly spray the pan with cooking oil to avoid the tofu sticking. Cook until both sides are crispy.
To serve, pour the hot broth into bowls, add cooked ramen noodles and tofu, and top with fresh lime juice, sesame seeds, and red pepper flakes. Enjoy!
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