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Amelia

Vegan Curry Ramen Noodles

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 289
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.