Red Curry Ramen Noodle Bowl

This easy ramen recipe will get vegan comfort food on your table in less than 30 minutes. The Thai red curry paste puts a twist on this traditional Japanese dish and makes it both savory and spicy.

Red Curry Ramen Noodle Bowl

This easy ramen recipe will get vegan comfort food on your table in less than 30 minutes. The Thai red curry paste puts a twist on this traditional Japanese dish and makes it both savory and spicy.

Course

Main Course
Prep time

10 Mins
cook time

20 Mins
servings

4
Author

@herbivoreskitchen

Ingredients

4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
2 tbsp sesame oil
8-10 shiitake mushrooms, washed, dried & thinly sliced
1 inch fresh ginger, minced or grated
2 cloves garlic, peeled & crushed
¼ cup red curry paste
1 qt low sodium vegetable broth
2 tbsp peanut butter
2 tbsp soy sauce or tamari
1 14oz can coconut milk full fat
1 red bell pepper, washed & sliced into bite-sized pieces
2-3 bunches broccolini, washed & trimmed
2 fresh limes sliced into wedges (optional garnish)
1-2 scallions thinly sliced (optional garnish)
sriracha (optional)

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

Prepare noodles al dente per directions on package. Set aside.
2

In a large stockpot, heat sesame oil until simmering, then add mushrooms and sauté until golden brown.
3

Add garlic and fresh ginger, sauté for 2-3 mins, being careful not to burn garlic.
4

Add red curry paste and sauté for 1-2 mins, stirring constantly and allowing the paste to toast slightly.
5

Add broth, peanut butter, and soy sauce/tamari. Simmer for 5-8 mins.
6

Add coconut milk, bell pepper, and broccolini. Heat until hot, allowing broccolini to become bright green.
7

Add noodles to serving bowls, spoon broth over, and top with sliced scallions. Squeeze fresh lime juice over broth and add sriracha for some additional spice.