Ingredients: 

1 tablespoon vegetable oil

1 jalapeno pepper, seeded and minced

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 lime, zest

2 cups shredded deli rotisserie chicken

2 (13.5 ounce) cans coconut milk

3 cups chicken stock

¼ cup green curry paste

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

½ teaspoon dried basil

2 (3 ounce) packages ramen noodles (without flavor packet)

8 (6 ounce) packages snow peas

1 red bell pepper, chopped

¼ cup chopped fresh cilantro

Steps to Make It: 

Step 1: Heat oil in a large pot over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and cook, stirring, for 1 minute. Add shredded chicken to the pot and stir into the jalapeno mixture, sauteing and stirring until well blended, about 30 more seconds.

Step 2: Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil to the pot and stir well. Bring to a simmer, stirring occasionally.

Step 3: Add ramen noodles, snow peas, and bell peppers and cook until the noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.

Step 4: Serve garnished with cilantro.

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