Description
This Vegan Curry Ramen is a flavorful and comforting dish featuring a rich coconut curry broth, tender shiitake mushrooms, snap peas, and chewy ramen noodles. It’s a perfect plant-based meal that’s easy to prepare and packed with vibrant spices and fresh garnishes.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon neutral oil
- 1.5 cups sliced shiitake mushrooms (about 2.5 ounces)
- 1.5 cups snap peas or snow peas (about 4 ounces)
- 3 cloves garlic, minced
- 1–1.5 Tablespoons red curry paste (adjust for spiciness)
- 1.5 teaspoons curry powder
- 2–2.5 cups vegetable broth (start with 2 cups, add more for brothy dish)
- 13.5 ounce can full-fat coconut milk
- 5 ounces dried ramen noodles
- 1 Tablespoon lime juice
- Salt and pepper, to taste
Garnishes
- 8 lime wedges
- ¼ cup fresh cilantro
Instructions
- Heat oil and cook mushrooms: Heat the neutral oil in a large pot over medium heat. Once hot, add the sliced shiitake mushrooms and cook for about 5 minutes, letting them brown slightly.
- Sauté peas and garlic: Add the snap peas and minced garlic to the pot and sauté for another 2-3 minutes until fragrant and slightly tender.
- Add spices: Stir in the red curry paste and curry powder, coating the vegetables evenly. Continue to sauté for 1-2 minutes to release the flavors.
- Add liquids and simmer: Pour in the vegetable broth and the full-fat coconut milk. Stir together and bring the mixture to a gentle simmer.
- Cook the noodles: Add the dried ramen noodles to the simmering broth, stirring continuously. Cook for about 6 minutes or until the noodles are tender but still chewy.
- Finish with lime and seasoning: Turn off the heat, then stir in the lime juice, salt, and pepper to taste. Adjust seasoning as desired.
- Serve and garnish: Ladle the curry ramen into bowls and garnish with fresh cilantro and lime wedges. Enjoy immediately.
Notes
- The red curry paste and curry powder can be adjusted to make the dish milder or spicier according to your preference.
- You can substitute snap peas with snow peas or other crunchy vegetables like bell peppers for variety.
- Leftovers store well in an airtight container in the refrigerator for 3-4 days.
- Use gluten-free ramen noodles to make this recipe gluten free if needed.
- This recipe was inspired by Pinch of Yum’s Coconut Curry Ramen.
