This recipe has QUICKLY become a staple in our house! It's modeled after a green curry ramen we get at a ramen place near our house and it's just TO DIE FOR.

Ingredients:

• 2 packs of ramen (you'll use the noodles, not the seasoning)
• Green Thai Curry Paste (2 tbsp)
• Chicken or Veggie Broth (4 cups)
• Tofu (extra firm)
• Cornstarch
• EVOO
• 1 Onion chopped
• 3-5 minced Garlic Cloves (the more the better in my opinion)
• Ginger (1 tbsp grated)
• 1/2 can Full Fat Coconut Milk
• Pea Pods (handful)
• Spinach (handful)
• Sesame Seeds
• Bean Sprouts
• Cilantro
• Green Onion
• Jalapeno (sliced, optional)
• Sriracha (optional)

TO MAKE:

• Start by cooking tofu: drain and dice the tofu (let it sit on a towel and dry out for a while prior to cooking to speed up the cook time). Toss tofu in evoo, corn starch, and a lil salt (garlic salt if you'd like). Put in oven and cook for 30ish min until crispy.

Once the tofu is in for 15-20 min:

• In a large pot, add EVOO and onion and cook until transluscent
• Add in minced garlic and grated ginger and cook for another min
• Stir in green curry paste then add veggie broth and coconut milk
• Cook until simering then add noodles and pea pods
• Once noodles are cooked add in spinach and cilantro and stir until wilted
• Add in cooked tofu and stir for another min
• Once in a bowl, top with sesame seeds, bean sprouts, more cilantro, green onion, lime juice, jalapeno (optional), and sriracha (optional)