VEGAN CURRY RAMEN NOODLES – BEST !!

In Dinner, Vegan, Vegetarian 132 views

20 minutes is all it takes to get this flavor-forward curry ramen noodle dinner on the table! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!

YOU WILL LOVE THIS

  • It’s SO natural. New veggies, noodles, stock, coconut milk, and flavors – that is it! Toss it together and you have a basic yet fulfilling 20-minute supper that your family will adore! On the off chance that you love simple vegetarian meals make certain to look at my Creamy Vegan Tomato Soup, Vegan White Chickpea Chili, and Creamy Vegan Mushroom Wild Rice Soup!
  • It’s solid solace food at its best. Is there much else soothing than a bowl of warm stock and noodles? I think not! Furthermore, best of all, this dish is made with healthy fixings so you can enjoy its comfortable flavor however realize that it will in any case top you off and fuel you as the day progressed!
  • It’s cracking dazzling! That rich yellow stock, those long wavy noodles, delicate cut veggies, and new hacked cilantro. Is your mouth watering yet?! Better believe it, mine as well.
  • It’s the ideal night out on the town supper. This is one of those suppers that is truly amusing to make with another person! Open a jug of wine, hack the veggies together and truly delayed down and appreciate each other’s conversation while you cook. You may be astonished the amount you appreciate cooking when you attempt it with your accomplice (and the wine helps as well)!
  • This is one of those plans that goes pretty fast. So as opposed to slash as you go, it’s ideal to have every one of your veggies cut and prepared before you begin making the dish.Heat oil in an enormous plated cast iron pot over medium hotness and cook carrots, peas and mushrooms for a couple of moments.
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TIPS

  • Go ahead and utilize whatever veggies are in season to make your own customized variant of this generous feast. Simply keep the measure of veggies the equivalent and your ramen will end up extraordinary each and every time!
  • This ramen warms flawlessly, however in case you’re wanting to eat it later ensure you separate the noodles from the stock prior to refrigerating. On the off chance that the noodles and stock are put away together, the noodles will absorb all the stock and go to mush. Nothing but bad.
  • Some curry glues can be fiery, so make certain to taste yours and change the sum in this formula as needs be. I generally utilize Thai Kitchen red curry glue and find that it is extremely gentle so I add the full three tablespoons in this formula.
  • Utilize a major tough plated cast iron search for gold outcomes. This sort of skillet will guarantee that the hotness flows equally as your noodles and veggies stew together!
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Can you believe 20 minutes is all it takes to get this healthy, vegan dinner on the table?! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!

INGREDIENTS

  • 1 tablespoon sesame oil
  • 1 cup shredded carrots
  • 1 cup sugar snap peas
  • 8 oz. sliced mushrooms
  • 1-3 tablespoons red curry paste
  • 2 teaspoons curry powder
  • 6 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 6 cups vegetable broth
  • 1 (13.5 oz.) coconut milk
  • 8 oz. ramen noodles
  • Juice of 1 lime
  • Kosher salt
  • fresh cracked pepper

For serving:

  • Fresh cilantro
  • Sliced jalapenos
  • Lime wedges

INSTRUCTIONS

  1. Heat oil in a large pot or dutch oven over medium heat.
  2. Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
  3. Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
  4. Stir in broth and coconut milk and season to taste with salt and pepper.
  5. Turn heat to medium high and bring to a simmer.
  6. Add ramen noodles and cook for 10 minutes or until noodles are al dente.
  7. Stir in the juice of 1 lime and serve!
  8. Garnish with cilantro, jalapeno and lime wedges.
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NOTES

  • Feel free to use whatever veggies are in season to create your own personalized version of this hearty meal. Just keep the amount of veggies the same and your ramen will turn out great every single time!
  • This ramen reheats beautifully, but if you’re planning to eat it later make sure you separate the noodles from the broth before refrigerating. If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. NO GOOD.
  • Some curry pastes can be spicy, so be sure to taste yours and adjust the amount in this recipe accordingly. I usually use Thai Kitchen red curry paste and find that it is very mild so I had the full three tablespoons in this recipe.

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