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.
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.
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Course
Main Course
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Prep time
10 Mins
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cook time
20 Mins
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servings
4
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Author
Ingredients
- 4cakesLotus Foods Organic Millet & Brown Rice Ramen
- 2tbspsesame oil
- 8-10shiitake mushrooms,washed, dried & thinly sliced
- 1inchfresh ginger,minced or grated
- 2clovesgarlic,peeled & crushed
- ¼cupred curry paste
- 1qtlow sodiumvegetable broth
- 2tbsppeanut butter
- 2tbspsoy sauce or tamari
- 1 14ozcancoconut milkfull fat
- 1red bell pepper,washed & sliced into bite-sized pieces
- 2-3bunches broccolini,washed & trimmed
- 2fresh limessliced into wedges (optional garnish)
- 1-2scallionsthinly sliced (optional garnish)
- sriracha(optional)
product used in the recipe
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.
product used in the recipe
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