30 minutes meals

The fall semester is looming on the distant horizon, and that means less puttering time in the evenings once I get back to work. I'm teaching late afternoon classes three days a week this upcoming semester, and on those nights, the last thing I want to do is cook. So as I've been poking around the internet this summer, I've been keeping an eye out for easy recipes that take under thirty minutes to make. Today for lunch I threw together a recipe that was based on a couple of ones that I've seen floating around and changed it to match what I had in my fridge and cupboards.

Thai Ramen Noodles

1 bell pepper slivered
10 baby carrots, quartered
Two large handfuls of baby spinach
Two packages of ramen noodles (I don't remember buying ramen noodles, but they were in the food storage. Any kind of asian noodle would work, or even spaghetti)
1 T of red curry paste.
1 can of light coconut milk
2 T of sesame oil

Put the water on to boil for the noodles while you chop up your vegetables. When the water comes to a boil, throw the carrots in the water. A minute later, add the ramen noodles.

When the carrots go in the water, add the sesame oil to a skillet, heat over high heat until hot. Add the curry paste and stirfry for about 30 seconds, or until fragrant. Stir in the coconut milk until smooth. Add the bell peppers. Let simmer over medium heat for a few minutes.

When the noodles are almost cooked, throw in the baby spinach and let cook just long enough to wilt. Drain. Put back in the pot, dump the coconut milk mixture over the top and stir through.

Serve in bowls.  Pass hot sweet chili sauce at the table to drizzle over the top to taste.

Served all three of us with enough left over to make a part of a work lunch.

Cooper loved eating the ramen noodles because I left them too long. He ate from the bottom up.