Instant Thai-Inspired Curry Coconut Noodles


Instant ramen (with seasoning packet)
Coconut milk (full-fat)
Curry paste
Garlic chili sauce
Cooked shrimp (I used three)
Pickled onions
Crispy wontons
Sliced jalapenos 

  1. Place instant ramen noodles and empty seasoning packet in a mason jar (or any glass jar with a tight lid).
  2. Add a few tablespoons of coconut milk.
  3. Add a spoonful of curry.
  4. Add a spoonful of spicy garlic chili (if you want it a little spicy!).
  5. Top with cooked shrimp, basil, and pickled onions.

You can these ahead, close the jar, and keep in the fridge until you’re ready to eat. When it’s lunchtime, fill the mason jar to the neck with boiling water. Screw the lid on tight, and let the instant noodles sit for the recommended time per the package’s instructions (or until the noodles are tender).

Top with:

  • More pickled onions
  • More basil
  • Cilantro
  • Sliced jalapenos 
  • Crispy wontons

Pickled Red Onions
Crispy Wontons or Noodles