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 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Calories 289kcal
Author Jessica
Ingredients
8ozramen-noodles
1cupshredded carrots
8ozsliced mushrooms
1-3tbspred-curry-paste
fresh cracked-pepper
6clovesgarlicminced
2tspminced ginger
6cupsvegetable-broth
1cupsugar-snap-peas
2tspcurry-powder
juice of 1 lime
1coconut-milk(13.5 oz)
kosher-salt
1tbspsesame-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.