In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced red bell pepper and matchstick carrots. Sauté for about 3-4 minutes until they begin to soften but still retain some crunch.
Stir in the sliced green onions (reserve some for garnish) and the Thai green curry paste. Cook for an additional 2-3 minutes, allowing the curry paste to release its fragrant oils and flavors.
Pour in 4 cups of water and the can of light coconut milk. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer over medium-high heat.
Once simmering, add the fish sauce (or soy sauce) and bring it back to a light boil. This will enhance the depth of the broth.
Add the Nissin RAOH Umami Tonkotsu Flavor noodles to the pot. Follow the package instructions, usually cooking for about 4-5 minutes, stirring occasionally to prevent sticking.
Once the noodles are cooked, gently fold in the shredded cooked chicken breast. Allow it to heat through for another 1-2 minutes.
Remove the pot from heat and stir in the fresh lime juice and half of the chopped cilantro. This adds a fresh, zesty kick to your ramen.
Ladle the Thai Chicken Ramen into serving bowls. Top with remaining cilantro, reserved green onions, chopped peanuts, and sesame seeds if desired. Serve hot and enjoy!
