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Coconut-Curry Noodle Bowl
Ingredients
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced carrots (2 medium)
  • 3 cloves garlic, minced
  • 1 14 ½ ounce can chicken broth
  • 1 14 ounce can unsweetened coconut milk
  • 1 cup broccoli florets
  • 1 3 ounce package ramen noodles, coarsely broken (seasoning packet discarded)
  • 2 teaspoons curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups shredded cooked chicken (about 8 ounces)
  • Chopped peanuts (optional)
Steps
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