Thai green curry noodle bowl

Thai green curry noodle bowl: lots of sweet, tangy Thai food flavor in a lightened noodle bowl for a quick, healthy weeknight dinner.

Yo, peeps: I'm back.

Sorry for being relatively incommunicado over the busy holiday season. It was extra extra busy for The Ninj because ... brace yourselves ... we moved. Again. To yet another state.

(I know, right?)

After bidding farewell to Kentucky, we are now happily ensconced on Maryland's Eastern Shore. (Job 1: I'm personally judging the crab cakes and shrimp salad sandwiches at every local establishment I can find. I mean, how else will I be able to identify The Best?!)

If you've read any of my previous adventures-in-moving posts, you know there's a lot of stress involved. And living in a house that looks like it's built out of moving boxes. And trips to the dump-I-mean-recycling-center. And inability to locate food photography props.

Luckily for you, that box was recently unearthed, which allowed me to photograph and now share this amazing Thai green curry noodle bowl with you.

Trust me, you are going to want to make this for a weeknight dinner ASAP.

Not only does this Thai green curry noodle bowl come together quickly (dinner in 20 minutes or less!), it has all those great Thai-food flavors you and I both love. A little bit of fish sauce, coconut milk and lime juice and I'm transported back to our fave little Thai hole-in-the-wall restaurant back in Vermont.

It tastes like a green curry married some tom kha gai soup and had a noodle bowl baby. OK, maybe that's a little weird, but I think you get my drift.

And I did mention you can pull this together in 20 minutes or less, didn't I?

That's what I call an easy weeknight dinner!

Have you every done a big move? How long did it take you to get yourself back into the kitchen to make a meal? Leave a comment: The Ninj wants to know.

Light Thai Green Curry Noodle Bowl

(adapted from Cooking Light)

Ingredients:
6 ounces udon noodles
2 tablespoons green curry paste
1 1/2 tablespoons grated fresh ginger
2 teaspoons fish sauce
1 14-ounce can light coconut milk
1 1/2 cups shredded cooked chicken
2 tablespoons lime juice
1 tablespoon sesame oil
3 cups sliced bok choy (leaves and a few stems)
1 small red bell pepper, thinly sliced
1 clove garlic, minced
cilantro leaves
chopped cashews (optional)

Directions:
Cook noodles according to package directions and drain.

While the noodles cook, combine the curry paste, ginger, fish sauce and coconut milk in a saucepan. Bring to a boil then lower heat and simmer about 10 minutes; add the chicken and simmer another 5 minutes. Remove from the heat, stir in the lime juice and set aside.

In another small pan or skillet, heat the oil and then saute the bok choy and pepper for about 2 minutes, then add the garlic and continue to saute for another 30 seconds.

Divide the noodles among four bowls, then top evenly with the chicken mixture and the veggie mixture. Sprinkle with cilantro and chopped cashews, if using.

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