When I was a kid, I really loved those nasty ramen noodles packets. You know, the ones laden with MSG and salt? Yeah, those. In college, I had a roommate who made a soup very similar to this and I requested it all the time. I still crave a slightly salty, slurpy, noodley soup, and this does the trick.
- 1 package bean thread noodles
- 1 carrot, julienned
- 1/2 red bell pepper, sliced into strips
- 1/2 yellow onion, sliced into strips
- 1 green onion, sliced thinly
- 2 cloves garlic, peeled and sliced thinly
- 2 Tbsp red curry paste, read ingredients to be sure it’s vegan and doesn’t contain MSG or preservatives
- 2 tsp sea salt
- 1 Tbsp sesame oil
- 1 Tbsp coconut aminos (or tamari or liquid aminos if you can tolerate soy)
Heat oil in stockpot on medium heat. Add onion and garlic and saute until translucent. Add carrots, peppers, and curry paste. Saute until vegetables are tender. Add salt, coconut aminos, green onions and 2 cups filtered water. Bring to a simmer and drop in noodles. Cook for 1-2 minutes until noodles are cooked through.
Serve with chopsticks and a spoon. Enjoy!