Ingredients:
2 PACKAGES OF RAMEN NOODLES
2 CUPS STOCK
1 IN GINGER GRATED
1 TBSP CURRY POWDER
2 TBSP BROWN SUGAR
1 LIME (JUICE)
1/3 CUP COCONUT CREAM
2 GREEN ONIONS (SEPARATED)
OYSTER MUSHROOMS - AS MANY AS YOU WANT
1 TBSP FISH SAUCE
1 TBSP SOY SAUCE
1 TBSP SESAME OIL
CHILI PASTE TO TASTE (WE USED A JALAPENO PUREE. YOU CAN SUBSTITUTE WITH HOT SAUCE OR ANY CHILI YOU PREFER. OR LEAVE IT OUT)
1 OR 2 JAMMY EGGS (OPTIONAL)
NEUTRAL OIL FOR COOKING
Directions:
1. Start by browning the mushrooms in a neutral oil then remove from the pan and set aside.
2. Chop the green onion and separate the greens and whites.
3. grate the ginger and press or mince the garlic.
4. Saute the whites of the onions, garlic and ginger in 1/2 of the sesame oil for about 30 seconds. Be careful you don't burn the garlic.
5. Add the lime juice, the soy sauce, fish sauce, hot sauce, sugar and curry powder.
5. Pour in the stock and add the noodles.
6. After about 3 minutes you can add the coconut cream.
7. Pour into a shallow bowl and add the mushrooms. green onions and egg.
8. Add any garnish you like. We used cilantro, the rest of the sesame oil and sesame seeds.
