I must once again lead with the disclaimer that this will in no way be an authentic ramen recipe. I like simple recipes, and this fits the bill. And while I won’t go so far as to call it healthy, it’s probably healthier than instant ramen, and tastier and more satisfying too. This recipe makes for about 4 servings.

• 9-12oz chuka soba or ramen noodles
• ½ lb snow peas, thinly sliced
• 1 bunch scallions, thinly sliced (a bunch is usually 6-8 scallions)
• 2 tsp minced garlic
• 2 tsp minced ginger 
• 1.5 tbsp curry powder
• 6 tbsp low sodium soy sauce
• 2 cans (27 oz total) coconut milk 
• 4 tbsp coconut oil (or neutral oil)
• 3 tbsp ghee/butter (you could replace with coconut oil or vegan butter to make it vegan, and you could also cut it out entirely to reduce the fat, but I don’t recommend that)
• 1 tbsp lime juice
• Optional: any toppings you like, such as some soft or medium boiled eggs, seaweed, etc.

Bring a large pot of salted water to a boil. Add noodles and cook until al dente, per package directions (usually around 3 minutes). Reserve 3 cups cooking water, then drain noodles and rinse under warm water to get some of the starch off them.

Heat 2 tbsp oil in a big pot over medium high. Add snow peas and season with salt and pepper. Cook until snow peas are bright green and browned in spots, about 2 minutes. Put snow peas aside with noodles.

Heat another 2 tbsp oil in the same pot over medium-low. Add garlic, ginger, curry powder, and most of the scallions (reserve some scallions to garnish with at the end). Cook until fragrant, about 30 seconds. Add all of the soy sauce, coconut milk, and reserved cooking water. Bring to a boil, then reduce heat to medium. Stir in ghee/butter and lime juice; cook until melted, 1–2 minutes.

Remove from heat, then stir in noodles and snow peas. Top ramen with the rest of the scallions and whatever else you like. I’m not a boiled egg fan, but my husband goes nuts for a medium boiled jammy egg on this.