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!
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.
- 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.
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.
Then, add the coconut milk and vegetable broth. Stir together and bring everything to a simmer.
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.
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!
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.
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!
More easy weeknight dinner ideas you will love:
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Vegan Curry Ramen
- 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
- 5 ounces dried ramen noodles
- 1 Tablespoon lime juice
- salt & pepper to taste add as desired
- 8 lime wedges as garnish
- ¼ cup fresh cilantro as garnish
- 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!