1/4 cup coconut milk
2 Tbsp peanut butter
1 Tbsp coconut sugar
1 Tbsp soy sauce
1/2 Tbsp apple cider vinegar
1 tsp Thai red curry
1 tsp sesame oil
1 pack ramen noodles (discard seasoning)
1 yellow bell pepper
1 cup shredded red cabbage
1 hand full coriander sprouts or regular fresh coriander (a.k.a. cilantro)
1 Tbsp peanuts
1 Thai red chili
Bring 2 small pots filled with water to boil. In the meantime, peel and julienne (very thinly slice) carrot and wash, and julienne bell pepper. Wash coriander sprouts. Wash and slice red chili and chop peanuts. Set aside.
Once water is boiling, add ramen noodles to one pot and egg to the other. Set an alarm for 4 minutes. In the meantime prepare the dressing. Add coconut milk, peanut butter, soy sauce, apple cider vinegar, red curry, and sesame oil to a sealable jar and shake. Set aside.
Prepare an ice bath for the egg by adding a cup of cold water and at least 10 ice cubes to a small bowl. Once 4-minute alarm goes off, drain noodles, rinse and drain again. By the time you are finished with this, the egg cooked for another minute. Remove it from the water with a slotted spoon and immediately submerge in ice water to stop the cooking process.
Assemble your salad by adding noodles, veggies, chili and chopped peanuts to a large bowl, drizzle with all the dressing and enjoy!