Vegan Curry Ramen (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon sesame oil
02 -
1 cup shredded carrots
03 -
1 cup sugar snap peas
04 -
225g sliced mushrooms
05 -
1-3 tablespoons red curry paste
06 -
2 teaspoons curry powder
07 -
6 cloves garlic, minced
08 -
2 teaspoons minced ginger
09 -
6 cups vegetable broth
10 -
400ml coconut milk
11 -
225g ramen noodles
12 -
Juice of 1 lime
13 -
Kosher salt
14 -
Fresh cracked pepper
→ Garnish
15 -
Fresh cilantro
16 -
Sliced jalapeños
17 -
Lime wedges
# Instructions:
01 -
Heat sesame oil in a large pot or dutch oven over medium heat. Add carrots, sugar snap peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
02 -
Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring continuously to release the flavors.
03 -
Stir in vegetable broth and coconut milk, then season to taste with salt and pepper.
04 -
Turn heat to medium high and bring the mixture to a simmer.
05 -
Add ramen noodles to the simmering broth and cook for 10 minutes or until noodles are al dente.
06 -
Stir in the fresh lime juice just before serving.
07 -
Serve in bowls garnished with fresh cilantro, sliced jalapeños and lime wedges.
# Notes:
01 -
This curry ramen can be prepared in just 20 minutes, making it perfect for a quick weeknight dinner.