Vegan Curry Ramen Noodles

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

This is one among those recipes that goes pretty quick. So instead of chop as you go, it’s best to possess all of your veggies sliced and prepared before you begin making the dish.

Vegan Curry Ramen Noodles
Vegan Curry Ramen Noodles

It’s very easy . Fresh veggies, noodles, broth, coconut milk and spices – that’s it! Throw it together and you’ve got an easy yet satisfying 20 minute dinner that your family goes to love!

It’s healthy food at it’s finest. Is there anything more comforting that a bowl of warm broth and noodles? I feel not! 

And the better part is that this dish is formed with wholesome ingredients so you'll enjoys it’s cozy deliciousness but know that it'll still fill you up and fuel you thru your day!

Vegan Curry Ramen Noodles


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

For serving:

  • Fresh cilantro
  • Sliced jalapenos
  • Lime wedges


  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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