Vegan Curry Ramen

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 10/04/2020, viewed by 310 , 0 Comments
yield4 portionstotal time20m

If you are needing a rich, hearty vegan meal, try this coconut milk broth filled with veggies and ramen noodles.

What you will need

1 Tbsp Sesame Oil

2 Carrots

4 oz Sugar Snap Peas

8 oz Sliced Mushrooms

3 Tbsp Red Curry Paste

2 tsp Curry Powder

6 Cloves Garlic

1 inch grated Fresh Ginger

13.5 oz Coconut Milk

Vegetable Broth, as needed

6 oz dry Ramen Noodles

1 Lime (juice)

Salt

Black Pepper

FOR SERVING:

1 bunch Fresh Cilantro

1 Jalapeno

Lime wedges

(Nutritional facts 104 calories, 4.31 g fat, 15.09 g carbohydrates, 2.33 g protein, 0 mg cholesterol, 686 mg sodium)

How to cook

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Gather and portion all ingredients.

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Peel the carrots.

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Chop the carrots into thin rounds.

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Remove the ends of the snow peas.

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Juice the lime.

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Smash and peel the garlic cloves.

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Finely chop the garlic cloves.

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Finely chop the cilantro.

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Use a zester or microplane to grate the fresh ginger.

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Slice the jalapeno into thin rounds.

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Add sesame oil to the bottom of a pot. Heat over medium-high heat.

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Add the mushrooms to the pot.

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Add the chopped carrots.

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Add the peas and saute.

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e.

Season with a pinch of salt and pepper. You can add more at the end to taste.

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Add the curry powder.

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Add the fresh grated ginger and garlic to the vegetables.

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Stir in the curry paste and saute for about 2 minutes until fragrant.

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onsistency.

Add the can of coconut milk and vegetable broth to thin to your preferred consistency.

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inutes stirring to break them up.

Bring the broth to a simmer and add the ramen noodles. Simmer for about 3 minutes stirring to break them up.

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Add one lime's worth of fresh lime juice.

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Garnish your ramen with sliced jalapenos and chopped cilantro.

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