Spicy Curry Ramen

Everyone has a story about that one time when they were so broke that they could only afford to eat ramen, and every ramen noodle recipe I know of usually starts with a retelling of that story. Well, I'll spare you the story, and get right to the goods: while I did indeed eat this a lot back in my young-and-broke days, I still eat it from time to time. It's a great spicy side-dish, and it's fast and easy.

Spicy Curry Ramen
2 packages of Top Ramen, chicken flavor
1 T. olive oil
1 medium onion, slivered
1 carrot, sliced or chopped (about 1/4 C.)
1 stalk of celery, sliced (about 1/4 C.)
1/2 C. frozen peas
1 C. water
1 T. curry powder (more or less to taste)
1 t. sugar
1/2 t. smoked paprika
1 t. ground red pepper (more or less to taste)
1 t. chunky peanut butter
2 t. corn starch
1 T. fish sauce (optional)
Crushed roasted peanuts

In a small bowl, combine the water, curry powder, sugar, red pepper, peanut butter, corn starch, fish sauce (if desired) and one of the chicken seasoning packets from the ramen. Stir until well-blended, and set aside.

Boil the ramen noodles in 4 cups of water for 3 minutes or until tender. Drain, and set aside.

Heat the oil in a large, heavy saucepan. Add the onion, carrots, celery, and peas, and cook on medium heat until the onions are carmelized and the carrots are tender. Add the curry spice mixture and heat to boiling, stirring constantly, until the sauce thickens.

Add the cooked ramen noodles, and toss to coat. Garnish with crushed peanuts and fresh cilantro, if desired.