Thai Red Curry Ramen Noodle Bowls
This easy ramen recipe will get vegan comfort food on your table in less than 30 minutes. The thai red curry paste, a twist on this traditional Japanese dish, makes this ramen noodle recipe both savory and spicy. I’ve loaded it with healthy vegetables and brown rice noodles for a healthy nutritional punch!
Ingredients
- 1 pkg ramen noodles Brown Rice & Millet Ramen Noodles; I package includes four ramen noodle bricks)
- 2 tbsp sesame oil
- 8 -10 shiitake mushrooms (washed
- 1 inch fresh ginger
- 2 garlic cloves
- 1/4 cup red curry paste vegan thai red curry paste)
- 1 qt low sodium vegetable broth )
- 2 tbsp peanut butter (just peanuts
- 2 tbsp soy sauce
- 14 oz can full fat coconut milk coconut milk)
- 1 red bell pepper
- 2 -3 bunches broccolini
- 2 fresh limes )
- 1 -2 scallions (thinly sliced
- Sriracha (optional
Instructions
- 1
Prepare the ramen noodles al dente in accordance with package directions. Set aside. See recipe notes for suggestions if using rice ramen noodles.
- 2
In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
- 3
Add the garlic and the fresh ginger. Sauté for 2-3 minutes more being careful not to burn the garlic.
- 4
Add the red curry paste and saute for 1-2 minutes, stirring constantly and allowing the paste to toast slightly.
- 5
Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes.
- 6
Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
- 7
Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles. Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice.