Description
This Vegan Curry Ramen Noodles recipe offers a deliciously creamy and flavorful twist on traditional ramen, combining fragrant red curry paste, fresh vegetables, and coconut milk to create a comforting, dairy-free meal topped with vibrant garnishes like cilantro, jalapeños, and lime wedges.
Ingredients
Main Ingredients
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 8 oz. sliced mushrooms
- 1–3 tablespoons red curry paste
- 2 teaspoons curry powder
- 6 cloves garlic, minced
- 2 teaspoons minced ginger
- 6 cups vegetable broth
- 1 (13.5 oz.) can coconut milk
- 8 oz. ramen noodles
- Juice of 1 lime
- Kosher salt, to taste
- Fresh cracked pepper, to taste
For Serving
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
Instructions
- Heat oil: In a large pot or Dutch oven, warm 1 tablespoon of sesame oil over medium heat to prepare the base for sautéing the vegetables.
- Sauté vegetables: Add 1 cup shredded carrots, 1 cup sugar snap peas, and 8 oz. sliced mushrooms along with a large pinch of kosher salt and fresh cracked pepper. Cook for 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Add spices and aromatics: Stir in 1–3 tablespoons red curry paste, 2 teaspoons curry powder, 6 minced garlic cloves, and 2 teaspoons minced ginger. Cook for 1 minute, stirring continuously to release their fragrance and deepen the flavors.
- Add liquids and season: Pour in 6 cups vegetable broth and 1 (13.5 oz.) can of coconut milk. Season with salt and pepper to taste. Increase the heat to medium-high and bring the mixture to a simmer.
- Cook noodles: Add 8 oz. ramen noodles to the simmering broth and cook for about 10 minutes, or until the noodles are al dente and have absorbed the flavorful broth.
- Finish with lime juice and serve: Stir in the juice of 1 lime to brighten the dish, then serve immediately. Garnish with fresh cilantro, sliced jalapeños, and lime wedges to enhance presentation and taste.
Notes
- This ramen reheats beautifully, but to avoid soggy noodles, separate the noodles from the broth before refrigerating.
- Adjust the amount of red curry paste based on its spiciness and your heat preference; Thai Kitchen red curry paste tends to be mild.
