Thai Chicken Ramen

Ingredients

• 1 Tbsp vegetable oil
• 1 red bell pepper
• 1 cup matchstick carrots
• 4 green onions
• 1 Tbsp Thai green curry paste
• 4 cups water
• 1 can can light coconut milk
• 1 Tbsp fish sauce
• 2 pkgs. Nissin RAOH Umami Tonkotsu Flavor
• 10 oz cooked chicken breast )
• 1 Tbsp fresh lime juice
• 1/2 cup roughly chopped cilantro
• 1/3 cup Unsalted peanuts, )
• 1 tsp Sesame seeds )

Directions

1. Set a large pot over medium-high heat and warm the oil. Sauté the bell pepper, carrots, and 3 green onions for 1 minute. Scoop in the Thai green curry paste and sauté for 1 minute more.
2. Pour in the water, coconut milk, and fish sauce, then bring the pot to a boil. Slide in the ramen, put the lid on, and keep it boiling for 4 minutes, giving it a stir once halfway through.
3. While the noodles cook, empty the ramen seasoning packets into a bowl. Scoop 1 cup of the hot liquid from the pot into that bowl, stir until the seasonings loosen, and pour it back into the soup. Fold in the shredded chicken, lime juice, and 1/4 cup cilantro.
4. Portion the ramen into 4 bowls, then finish each one with more cilantro, the remaining green onion, peanuts, and sesame seeds. Serve right away.