Cook ramen according to package directions, rinse and drain.
2-3 blocks of millet-brown rice ramen
In a small wok, sauté together:
1-2T compound butter
2 shredded carrots
1/2c snipped garlic chives
2/3c frozen petite peas
When the vegetables are sizzling, stir in the following.
1-2T toasted sesame oil
2-3T mushroom soy sauce
1/2t yellow curry paste
3T± mixed nut butter
Once this is all combined, add the drained ramen noodles, toss and mix well, bring back to sizzling again before serving. . .Lin
