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.
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.
- 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
- 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!
- 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.
This is a simple and comforting meal, thank you!!
Glad you enjoyed it 🙂
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!!
Thanks so much for the review!