Description
This Vegan Curry Ramen Noodles recipe is a flavorful, creamy, and satisfying dish featuring a rich coconut curry broth infused with red curry paste, curry powder, garlic, and ginger. Loaded with fresh vegetables and tender ramen noodles, this comforting vegan meal is perfect for a cozy dinner and easily customizable to suit your spice preferences.
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 jalapenos
- Lime wedges
Instructions
- Heat the oil: Heat 1 tablespoon of sesame oil in a large pot or Dutch oven over medium heat to prepare the base for sautéing vegetables.
- Sauté vegetables: Add 1 cup shredded carrots, 1 cup sugar snap peas, and 8 oz. sliced mushrooms to the pot along with a generous pinch of kosher salt and freshly cracked pepper. Cook for about 3 minutes, stirring occasionally until vegetables begin to soften.
- Add spices and aromatics: Stir in 1 to 3 tablespoons red curry paste, 2 teaspoons curry powder, 6 minced garlic cloves, and 2 teaspoons minced ginger. Cook for 1 minute while stirring to release the fragrant 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, then increase heat to medium-high and bring the mixture to a gentle simmer.
- Cook noodles: Add 8 oz. ramen noodles directly into the simmering broth and cook for 10 minutes or until the noodles are al dente, stirring occasionally to prevent sticking.
- Finish with lime juice: Stir in the juice of 1 lime to brighten the flavors and serve immediately.
- Garnish and serve: Ladle the curry ramen noodles into bowls and garnish with fresh cilantro, sliced jalapenos, and lime wedges to taste.
Notes
- This ramen reheats beautifully; however, for best texture when storing leftovers, separate the noodles from the broth before refrigeration to prevent sogginess.
- Adjust the amount of red curry paste according to your spice tolerance. Thai Kitchen red curry paste is mild, so three tablespoons work well for most palates.
- Using a sturdy enameled cast iron pan or Dutch oven ensures even heat distribution, helping the noodles and vegetables cook evenly.
