Creamy Red Curry Ramen Noodles | RICARDO

Name: Creamy Red Curry Ramen Noodles | RICARDO
Ingredients: 1 lb (450 g) firm tofu, crumbled (see notes); 3 tbsp (45 ml) vegetable oil; 2 garlic cloves, chopped; 1 tbsp fresh ginger, chopped; 3 tbsp (45 ml) red curry paste (see note); 1 tbsp (15 ml) tomato paste; 1 can (14 oz/398 ml) coconut milk; 1 lime, juiced; 4 packages (3 oz/85 g each) instant ramen noodles, without the sachet of seasoning (see note); 1 ½ cups (225 g) fresh or frozen corn kernels, blanched; 2 green onions, thinly sliced; Roasted black and white sesame seeds

www.ricardocuisine.com

A quick and cozy ramen recipe featuring red curry paste for a rich, warming bowl of noodles—ideal for fall dinners and busy weeknights.

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Ingredients

1 lb (450 g) firm tofu, crumbled (see notes)
3 tbsp (45 ml) vegetable oil
2 garlic cloves, chopped
1 tbsp fresh ginger, chopped
3 tbsp (45 ml) red curry paste (see note)
1 tbsp (15 ml) tomato paste
1 can (14 oz/398 ml) coconut milk
1 lime, juiced
4 packages (3 oz/85 g each) instant ramen noodles, without the sachet of seasoning (see note)
1 ½ cups (225 g) fresh or frozen corn kernels, blanched
2 green onions, thinly sliced
Roasted black and white sesame seeds