Updated: Sep 1
This recipe, inspired by Jessica Seinfeld's spicy curry noodles, was created after I discovered brown rice ramen (I almost cried), and this no-oil, no added sugar version is incredible. You must try if you love spicy and if you love curry.
3 shallots, chopped
2-3 cloves garlic, smashed
2-inch piece of ginger, cut into small pieces
1/2 teaspoon cayenne pepper
2 teaspoons ground coriander
1 tablespoon chili paste
½ bunch fresh cilantro
15-ounce can lite coconut milk
1 tablespoon curry powder
1 teaspoon kosher salt
3½-4 cups water or oil-free vegetable broth or stock
Brown rice ramen noodles (pad Thai brown rice noodles work well too)
¼ head red cabbage
½ cup peanuts, chopped
Combine shallots, garlic, ginger, coriander, and chili paste in food processor. Cut 10-15 cilantro stems into 1-inch pieces and add to the processor. Puree until a paste forms.
In a large pot on medium heat, add the paste and cook out the water for 3-4 minutes, stirring often. Reduce to medium-low and cook for 15 minutes, until slightly caramelized. Stir often to avoid burning.
Add coconut milk, curry, cayenne, salt, and water/broth/stock and bring to a boil.
Add the noodles and cook for 2 to 3 minutes, until tender.
Spoon into bowls and top with cabbage, peanuts, and cilantro.