Into a pan over medium heat, add your sesame oil and olive oil. Once heated, toss in minced garlic, ginger and your sliced yellow onion. Give it a stir and saute for 1-2 min.
Next add in your ground chicken. Make sure to break it up, to allow more colour to form. Cook for 3-4 minutes.
Once your chicken starts to brown, add in 2 tbs of red curry paste, 2 tbs of chunky peanut butter and 1/2 a can of coconut milk. Give it a stir and make sure the curry paste and peanut butter is throughly combined into the coconut milk.
Next add in your julienned carrots and broccoli, soy sauce and the juice of 1 lime. Mix that around and let the sauce coat all of your veg. Cook on medium low for 5-6 min or until the carrots and broccoli are nice and tender.
Once our veg is tender, toss in 2 cooked blocks of instant ramen noodles along with about 1/2 cup of the water you cooked your noodles in. This is going to ensure the sauce stays saucy!
Serve hot with an extra helping of crushed peanut, fresh cilantro and as much fresh lime juice as you's like. Enjoy!
