Vegan Curry Ramen
4 portions
20mIf 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.
4
Peel the carrots.
5
Chop the carrots into thin rounds.
6
Remove the ends of the snow peas.
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Juice the lime.
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Smash and peel the garlic cloves.
9
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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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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Add the can of coconut milk and vegetable broth to thin to your preferred consistency.
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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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