Ingredients
Vegetables
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup broccoli, chopped into 1-inch pieces
- 1/2 cup carrots, diced
Main Ingredients
- 1 tablespoon olive oil
- 8 oz ramen noodles
- 2 cups vegetable broth
- 2 cups Thai yellow curry sauce
Instructions
- Heat Oil: In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat for about 30 seconds to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the chopped red bell pepper, broccoli, and diced carrots to the skillet. Cook, stirring frequently, for about 5 minutes until they soften slightly but retain some crispness.
- Add Liquids and Noodles: Pour in 2 cups vegetable broth and 2 cups Thai yellow curry sauce, then add the 8 oz ramen noodles to the pan. Use a wooden spoon to break up the noodles and fully submerge them in the curry sauce.
- Simmer Noodles: Continue cooking over medium heat for 5 to 7 minutes, stirring occasionally, until the noodles have softened and have absorbed the flavors of the curry.
Notes
- For a gluten-free option, use gluten-free ramen noodles.
- Adjust the amount of curry sauce to taste if you prefer more or less sauce.
- Feel free to add protein such as tofu, chicken, or shrimp for a more substantial meal.
- Fresh herbs like cilantro or lime wedges complement the dish well and can be added before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
