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Vegan Curry Ramen Noodles

These Vegan Curry Ramen Noodles loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!
Course Dinner, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 289kcal
Author Jessica

Ingredients

  • 8 oz ramen-noodles
  • 1 cup shredded carrots
  • 8 oz sliced mushrooms
  • 1-3 tbsp red-curry-paste
  • fresh cracked-pepper
  • 6 cloves garlic minced
  • 2 tsp minced ginger
  • 6 cups vegetable-broth
  • 1 cup sugar-snap-peas
  • 2 tsp curry-powder
  • juice of 1 lime
  • 1 coconut-milk (13.5 oz)
  • kosher-salt
  • 1 tbsp sesame-oil

For Serving:

  • sliced jalapenos
  • lime wedges
  • fresh cilantro

Instructions

  • Heat oil in a dutch-oven or large-pot over moderate heat. Then add mushrooms, carrots and peas together with a large-pinch of pepper and salt. Cook for 3minutes, stirring occasionally.
  • Add curry powder, curry paste, garlic and ginger, then cook for a few minute, stirring.
  • Stir in broth and coconut-milk then season to taste using pepper and salt.
  • Turn heat to medium-high and bring to a simmer. Then add ramen-noodles and cook for 10minutes or till noodles are al-dente.
  • Stir in the juice of 1 lime and then serve. Topping with jalapeno, lime wedges and cilantro.