Charred Corn Curry Ramen
with Asian Greens, Sesame Seeds & Lime
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
Eye-catching and belly-filling in equal amounts! This mellow yellow curry gets its colour from corn kernels charred on the stovetop until tender and from a good dose of turmeric in our Curry Favour spice blend. Coconut milk makes it an unctuous coating to weave into the ramen noodles that fill each dish. Asian greens, pan-wilted with ginger and scallion, give you the green light to go ahead and dig in.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 20g Ginger
- 1 Scallion
- 1 Lime
- 1 Ear of corn
- 165ml Coconut milk
- 225g Fresh ramen noodles
- 45ml Ponzu lime sauce
- 3g Black & white sesame seeds
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Sesame, Soy, Wheat
You will need:
Large pot
Large pan
Zester
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
12 g
Sodium
1130 mg
Total Carb
85 g
Sugars
6 g
Protein
18 g
Fibre
5 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Zest and quarter the lime. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Peel and mince the ginger. Thinly slice the scallion, separating the white bottom and green top.
Char the corn
In a large pan, heat a drizzle of oil on medium-high. Add the corn (shuck if necessary) and cook, turning occasionally, 4 to 6 min., until charred and partially cooked. Transfer to a cutting board and cut the corn kernels off the cob. Reserve the pan.
Sauté the yu choy
In the same pan, heat a drizzle of oil on medium-high. Add ½ the white bottom of the scallion and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and sauté, 2 to 3 min., until crisp-tender; season with S&P. Transfer to a plate and keep warm.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Make the curry
In the same pot, heat a drizzle of oil on medium-high. Add the corn, lime zest, remaining white bottom of the scallion and ginger, ½ the spices and S&P. Sauté, 1 to 2 min., until fragrant and the corn is tender. Add the coconut milk, ponzu, ¼ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 4 min., until thickened.
Combine the noodles & serve
To the pot of curry, add the noodles and juice of ½ the lime wedges. Cook, stirring frequently, 1 to 2 min., until combined and heated through. Divide the noodles between your bowls. Top with the yu choy. Garnish with the green top of the scallion, the sesame seeds and remaining lime wedges. Bon appétit!
