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!
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Servings: 4 servings
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
- 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
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: 417kcal | Carbohydrates: 35g | Protein: 7g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1353mg | Potassium: 414mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1340IU | Vitamin C: 36mg | Calcium: 69mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!