Place the medium pot on high heat with 3 cups of water and a pinch of salt. Once boiling add in the ramen noodles. Stir well to separate the noodles. Boil for 1 minute only then drain and rinse with cold water. Set aside until Step 5.
Return the same pot to medium heat then pour in the red curry coconut sauce. Heat gently, stirring occasionally until hot. Once boiling, turn heat to low and hold until Step 5.
Wash and dry the broccoli and red pepper. Cut the broccoli into bite sized pieces. Core the pepper then cut into 1-inch chunks. Place the diced chicken into the medium bowl. Add the sesame cornstarch and mix well to coat all sides of the chicken.
Place 2 tablespoons of oil (peanut, canola, sunflower or corn oil recommended) in the large sauté pan and place on medium-high heat. Preheat the pan for 3 minutes then carefully add the chicken in a single layer. Cook for 3-4 minutes (don't stir) to brown the bottom then stir over and cook until browned and crisp. Next add the cut broccoli and red pepper to the pan. Sauté for 2-3 minutes then lower the burner to medium heat. Add the sesame ginger oil to the pan and stir fry for 1-2 minutes more. Remove from burner.
Lastly, add the cooked ramen noodles to the pot of warm red curry sauce. Stir well then remove the pan from the burner and turn off all heating elements. Wash the lime then cut into quarters.
Divide the noodles between 2 shallow bowls then pour on the red curry sauce. Place the sesame ginger tofu and vegetables on top. Squeeze on lime juice.

Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens.

*NEW* Thai Red Curry Chicken Noodles

NEW Thai Red Curry Chicken Noodles