panang curry ramyun 🍜 back with more noods for 2024 and we’ve go

panang curry ramyun 🍜 back with more noods for 2024 and we’ve got a comforting, coconuty & flavourful bowl of noodles using panang curry paste (one of my faves 😩) ingredients: 1 tbsp panang curry paste 1 garlic, minced 1 cup coconut milk 1 1/2 cup chicken broth 1/2 tbsp brown sugar 1 tbsp fish sauce pinch of salt shin ramyun noodles 4 tofu puffs 1 soft boiled egg coriander crispy onion spring onion lime slices chilli oil (optional) 75g chicken minced pan fried with 1.5 tsp oyster sauce, 1 tsp fish sauce, pinch of black pepper, 1/2 tsp honey - Add around 1 tbsp of neutral oil into a claypot, or ddukbaegi, over med high heat then add panang curry paste - stir fry paste for few minutes before adding minced garlic and fry for another minute. - pour coconut milk and chicken broth and bring to a boil - season with brown sugar, fish sauce and pinch of sauce, then taste and adjust to liking - add noodles from shin ramyun packet and the tofu puffs, cover and let cook for 3 minutes (only since the ddukbaegi retains heat well so it will continue to cook even off the heat, so cook longer if you need - add cooked seasoned chicken mine, boiled egg, chopped coriander, spring onion and crispy onions and limes.

Unbalanced

% Daily Values based on a 2,000 calorie diet