Thai Ramen: Dedicated to Wes

Coconut Thai Ramen

1 tablespoons oil
1 small sweet onion, julienned
2 ounces pimientos
½ cup diced "chicken"
½ can coconut milk
1 ½ teaspoons salt
2 tablespoons sugar
¼ teaspoon ginger
¼ teaspoon garlic powder
⅛-¼ teaspoon cayenne
2 roma tomatoes, chopped
5-6 cups water
3 packages ramen, noodles only

Servings/Yield: 6 servings

1. In a 4 quart pot, heat oil and fry onions until they brown on the edges. Stir in pimientos, veggie chicken and spices and cook for about 2 minutes.

2. Add water and bring to a boil.

3. Add remaining ingredients and cook, boiling, until noodles soften, 2-3 minutes.