Description
This Vegan Curry Ramen Noodles recipe is a flavorful and comforting dish that combines rich coconut milk and vibrant red curry paste with fresh vegetables and tender ramen noodles. It’s a perfect quick meal that delivers warmth and a hint of spice, garnished with fresh cilantro, jalapeños, and lime wedges for an extra burst of flavor.
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 the oil: In a large pot or Dutch oven, heat 1 tablespoon of sesame oil 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 along with a large pinch of kosher salt and fresh cracked pepper. Cook for about 3 minutes, stirring occasionally until the vegetables soften slightly.
- Add spices and aromatics: Stir in 1–3 tablespoons red curry paste, 2 teaspoons curry powder, 6 cloves minced garlic, and 2 teaspoons minced ginger. Cook for 1 minute, stirring continuously to release the fragrant aromas.
- Combine liquids and season: Pour in 6 cups vegetable broth and 1 (13.5 oz.) can of coconut milk. Season with additional salt and pepper to taste and stir well to combine the flavors.
- Simmer the broth: Increase the heat to medium-high and bring the mixture to a gentle simmer, allowing flavors to meld and the broth to heat thoroughly.
- Cook the noodles: Add 8 oz. ramen noodles to the simmering broth and cook for about 10 minutes or until the noodles are al dente, stirring occasionally to prevent sticking.
- Add lime juice and serve: Stir in the juice of 1 lime to brighten the flavors. Ladle the curry ramen into bowls.
- Garnish and enjoy: Top with fresh cilantro, sliced jalapeños, and lime wedges for added freshness and a spicy kick before serving.
Notes
- You can adjust the amount of red curry paste based on your preferred spice level.
- For a gluten-free version, use gluten-free ramen noodles or substitute with rice noodles.
- Vegetables like bok choy, spinach, or bell peppers can be added for extra nutrition and flavor.
- To make it richer, use full-fat coconut milk; for a lighter version, use light coconut milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the noodles.
