Ingredients

• For the noodles: 

  • 2 packages ramen noodles

  • 3 tbsp chili paste

  • 1 tbsp honey 

  • 1 tbsp brown sugar

  • 1 tbsp water 

  • 2 tsp red pepper flakes

  For the curry: 

  • 1 tbsp olive oil 

  • 1 white onion; chopped

  • 2 cloves garlic

  • 1 tbsp ginger; grated

  • 1 red bell pepper; chopped 

  • ¼ cup thai red curry paste

  • 1 15 oz can coconut milk

  • 1 tbsp soy sauce

  • 2 tbsp rice vinegar 

  • 1 tbsp coconut sugar 

  • 1 scallion; thinly sliced

  Instructions

• In a saucepan, heat the olive oil over medium heat, add the onion, garlic, ginger, and red bell pepper. Cook for 10 minutes stirring occasionally. 

• Stir in the red curry paste and cook for 2 minutes. Pour in the coconut milk, rice vinegar, and coconut sugar. Stir until combined. 

• Cover the pan and cook the curry mixture for 30 minutes on low heat. 

• Meanwhile, prepare the ramen based on the instructions on the box. 

• In a saucepan, whisk together the chili paste, honey, brown sugar, water, and red pepper flakes, and cook on medium-low heat for 5 minutes, stirring occasionally until slightly thickened. 

• Remove the sauce from the heat and add the cooked ramen to the pan, string to thoroughly coat the noodles. 

• Serve the noodles over a bowl of the curry and garnish with scallions.