FOR YOUR TABLE
Ramen Noodle Rasta Pasta
Recipe and photo courtesy of @sprinklesofcocoa
- 22 mL (11⁄2 Tbsp) olive oil
- 1⁄2 onion, diced
- 1⁄2 red pepper, seeded and sliced
- 1⁄2 green pepper, seeded and sliced
- 1⁄2 yellow pepper, seeded and sliced
- 4 garlic cloves, minced
- 15 mL (1 Tbsp) jerk seasoning
- 1 (400 mL/13.5 oz) can coconut milk
- Salt and pepper, to taste
- 5 mL (1 tsp) paprika
- 4 or 5 sprigs of thyme
- 3 or 4 (70 g/2.5 oz each) Lotus Foods Organic Millet & Brown Rice Ramen cakes, cooked and rinsed according to package directions
- 60 mL (1⁄4 cup) Parmesan cheese, shredded
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In a sauté pan, heat oil over medium heat. Add onion and peppers. Cook, stirring occasionally, 5 to 6 minutes until softened. Stir in garlic and jerk seasoning; cook another 2 to 3 minutes. Pour in coconut milk and season with salt, pepper, paprika and thyme. Simmer sauce for 5 minutes, then add the ramen noodles. Cook for a few more minutes, then stir in the Parmesan cheese. When the sauce thickens, it’s ready to serve. Makes 4 servings.