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    Home » All Recipes » Vegetarian Lunch + Dinner

    Vegan Curry Ramen

    Published: Feb 13, 2023 by Megan · This post may contain affiliate links.

    Jump to Recipe
    bowl of ramen with text overlay "vegan curry ramen only 25 minutes!".

    This 25-minute Vegan Curry Ramen couldn't be easier to make! With a mix of fresh sauteed veggies, curry spices, chewy ramen noodles, and creamy coconut milk- it's a weeknight dinner must!

    pot of ramen with curry broth, shitake mushrooms, snap peas, cilantro, and limes.

    While I'm not one to shy away from a more complicated recipe, there is just something so great about an easy weeknight dinner that takes less than 30 minutes to make.

    Between my Spinach Tomato Chickpea Curry, Baked Peanut Tofu, Yaki Udon, and this new curry ramen- you'll have a full week of easy & flavorful 30-minute dinner recipes to make this week.

    Ingredients:

    labeled ingredients for curry ramen on tray.

    Ingredient notes:

    • Coconut milk: It's important to use full-fat coconut milk to get a truly creamy texture for this ramen! However, if you're okay with a thinner sauce you can swap out for other plant-based milk such as unsweetened oat milk or soy milk.
    • Vegetable broth: My new favorite thing is to use bouillon paste mixed with hot water in place of packed vegetable broth. It's ten times better and way more flavorful!
    • Red Curry Paste: Here is the curry paste I used in this recipe. It's vegan & super flavorful!
    • Curry powder: I decided to make this recipe as easy as possible and use a pre-made curry powder which is a mix of coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves. However, if you want to make your own homemade mix here is a great curry powder recipe.

    How to make curry ramen noodles

    While most Indian & Japanese recipes call for a variety of individual spices, curry powder, and curry paste can be more accessible options for many home cooks.

    That being said, I do want to emphasize that this is by no means a traditional Indian curry dish or Japanese ramen and is instead inspired by the flavors in Thai & Japanese cuisines.

    Saute the veggies

    I like to start by heating oil in a pan and sauteeing the shiitake mushrooms first. They take a little longer to cook and are best a little crispy, so saute them for about 8 minutes.

    Then, add the snap peas and minced garlic and saute for 2-3 more minutes.

    pot with sautéed shitake mushroom slices, snap peas, and garlic.

    Add curry spices and broth

    To give this dish lots of flavors, we use red curry paste and curry powder. I recommend stirring them with the veggies and sauteing a few minutes to help bring out the flavor.

    sauteeing veggies with curry powder and curry paste in pot.

    Then, add the coconut milk and vegetable broth. Stir together and bring everything to a simmer.

    adding coconut milk and vegetable broth to a pot of sauteed mushrooms, snap peas, and garlic.

    Cook the ramen noodles

    The final step is to add in the dried ramen noodles and cook them until they are perfectly chewy (5-6 minutes)! I used these ramen noodles, but any packaged variety works.

    Just keep in mind, the cooking time will vary based on the ramen noodles you use. If you use a noodle that needs more cooking time, you may need to add slightly more broth to this one pot ramen as well.

    adding ramen noodles to pot of curry broth and veggies.

    As a final step, I recommend seasoning with salt & pepper to your liking and a little lime juice. The lime juice really brings out the flavors in the curry so it's an absolute must. This was a trick I first used in my Tomato Spinach Chickpea Curry.

    P.S- I also love to garnish this curry ramen with fresh cilantro or green onions to make it even more flavorful!

    two bowls of yellow curry ramen with snap peas, mushrooms, limes, and cilantro.

    FAQ & Tips:

    Can I substitute different noodles in this dish?

    I haven't tried it, but it should work! Just keep in mind that you'll have to adjust the cooking time based on the noodle. The ramen noodles I used need to cook for about 6 minutes until they are chewy and cooked through.

    However, some other noodles need more cooking time. If using a noodle that needs a longer time, you'll likely need to add more broth. If using a noodle that needs a shorter cooking time, you'll likely have a more brothy dish.

    Can I add any other veggies or toppings to this ramen?

    Of course! While I chose to keep it pretty simple with shiitake mushrooms, snap peas, and garlic there are so many other veggies that go great with this curry ramen.

    A few great options include adding in freshly grated ginger, shredded carrots, bok choy, or broccoli. You could even add tofu or edamame on top for a boost of protein!

    How do I store curry ramen?

    This ramen is best enjoyed right after it is made, however, it can be stored in a closed container in the fridge for 2-3 days.

    Keep in mind, the noodles will soak up the broth over time and it will be a bit thicker and less brothy over time.

    chopsticks pulling out ramen noodles from a bowl of curry veggie ramen.

    I can't wait for you to try this easy 25-minute Vegan Curry Ramen! With fresh veggies, a creamy coconut-based broth, and chewy ramen noodles- it's truly a go-to dinner recipe for busy nights. Enjoy!

    -TSG

    More easy weeknight dinner ideas you will love:

    • A bowl of white rice filled with black pepper tofu, green beans, and basil
      Black Pepper Tofu & Green Beans
    • chopsticks that are pulling udon noodles and vegetables from a wok
      Vegan Yaki Udon
    • a bowl of peanut butter tofu, rice noodles, peanuts, and scallions
      Spicy Baked Peanut Tofu
    • bowl with chickpea tomato spinach curry and cilantro and lime on top
      Chickpea Tomato Spinach Curry

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    pot of ramen with curry broth, shiitake mushrooms, snap peas, cilantro, and limes.

    Vegan Curry Ramen

    With a mix of fresh sauteed veggies, curry spices, chewy ramen noodles, and creamy coconut milk- this curry ramen is a weeknight dinner must!
    5 from 1 vote
    Print Pin
    Course: Main Course, Vegetarian Lunch + Dinner
    Cuisine: Asian Fusion
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 

    • 1 Tablespoon neutral oil
    • 1.5 cups sliced shiitake mushrooms about 2.5 ounces
    • 1.5 cups snap peas or snow peas, about 4 ounces
    • 3 cloves garlic minced
    • 1-1.5 Tablespoons red curry paste add more if you desire a spicier dish
    • 1.5 teaspoons curry powder
    • 2-2.5 cups veggie broth start with 2 cups and add more for a more brothy dish
    • 13.5 ounce can full-fat coconut milk
    • 1 Tablespoon lime juice
    • salt & pepper to taste add as desired
    • 8 lime wedges as garnish
    • ¼ cup fresh cilantro as garnish

    Instructions

    • Heat the oil in a large pot. Once hot, add in the shiitake mushroom slices. Cook for about 5 minutes until they begin to brown. Then, add the snap peas and minced garlic and saute for another 2-3 minutes.
    • Add the curry paste and curry powder to the pot and stir together until they evenly coat the veggies. Saute everything together for another 1-2 minutes.
    • Then, add the vegetable broth and full-fat coconut milk. Stir together and bring to a simmer.
    • Add in the dried ramen noodles. Stir continuously and cook them for about 6 minutes or until they are cooked through and still chewy.
    • Turn off the heat and stir in the lime juice, salt, & pepper to your liking. Then, serve the ramen with a garnish of fresh cilantro and extra lime wedges. Enjoy!

    Notes

    • Please see the blog post for substitution ideas and recipe tips!
    • Here are the curry paste, curry powder, and ramen noodles I used in this recipe.
    • Curry Ramen can be stored in a closed container in the fridge for 3-4 days. 
    • This dish was adapted and inspired by Pinch of Yum Coconut Curry Ramen.

    Nutrition

    Serving: 1bowl | Calories: 294kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 639mg | Potassium: 609mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1631IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 5mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Ravneet says

      March 24, 2023 at 2:04 am

      This is a simple and comforting meal, thank you!!

      Reply
      • Megan says

        March 24, 2023 at 12:40 pm

        Glad you enjoyed it 🙂

        Reply
    2. Camille says

      February 22, 2023 at 8:00 pm

      5 stars
      Just made this now, it was exactly what I was looking for to eat tonight. Spicy, creamy, lime-y and comforting, I highly recommend trying out this recipe. If I can make this in my tiny 150ft2 Parisian apartment then you can too!!

      Reply
      • Megan says

        February 22, 2023 at 8:21 pm

        Thanks so much for the review!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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