Vegan Curry Ramen Noodles
Amelia
This flavorful curry ramen noodles dinner can be made in 20 minutes. This meal is packed with fresh vegetables and rich curry flavors so you can feel confident about sharing it with your family.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Asian
Servings 6
Calories 289 kcal
- 1 cup shredded carrots
- 8 oz. sliced mushrooms
- 2 tsp curry powder
- 1 tbsp sesame oil
- juice of 1 lime
- 1 cup sugar snap peas
- 1-3 tbsps red curry paste
- 6 cups vegetable broth
- 6 cloves garlic minced
- 1 13.5 oz coconut milk
- 8 oz ramen noodles
- 2 tsp minced ginger
- fresh cracked pepper
- kosher salt
For serving:
- lime wedges
- sliced jalapenos
- fresh cilantro
Heat oil in a large-pot or dutch oven over medium-heat. Then dd the peas, carrots and mushrooms to the pot. Season with salt and pepper. Stir occasionally for 3 minutes.
Add in curry powder curry paste & garlic. Cook for a few minute. Then stir in coconut milk & broth and season with salt and pepper. Reduce heat to medium-high and bring to simmer.
Add the ramen noodles & cook for 10 minutes, or till they are aldente. Add the juice of one lime to the noodles and serve. Garnish with jalapeno, cilantro and lime wedges.
Keyword Vegan Curry Ramen Noodles