With Carrot Ribbons & Edamame
Red curry ramen noodles
Ramen is such a blank canvas to customize. Add edamame, carrot, red curry paste, and fresh cilantro or just keep it simple. Not the ramen noodles from college. This dish whips up in a jiffy!
A vegan-friendly recipe that is packed with protein and Asian-inspired flavors. A semi-homemade meal is one of the best
Spicy Red Curry Ramen
- 1 handful Snow Peas
- 1 shallot
- 1 Ginger Fresh
- 1 clove Garlic
- 6 ounces Carrot
- 2 tablespoons Red Curry Paste
- 1 can Coconut Milk
- 2 teaspoons Brown Sugar
- 11 ounces Whole Wheat Ramen Noodles
- 1 bunch Cilantro Fresh
- 1 Lime
- 3/4 cup Edamame
- 1 teaspoon Vegetable Oil
- 1/2 teaspoon Salt To taste
- Place a small saucepan of salted water on to boil for the ramen noodles. Peel the shallot and thinly slice. Chop the ginger into a few large pieces (no need to peel).
- Peel and thinly slice the garlic. Peel the carrot and then continue to peel lengthwise to create “noodles” with your peeler.
- Place another small saucepan over medium heat with 1 tsp vegetable oil. Once hot, add the ginger, garlic, and sliced shallot. Cook until the ginger and garlic are fragrant and lightly toasted, about 2 minutes.
- Add the red curry paste, coconut milk, brown sugar, and a 1/2 cup water. Bring the broth to a boil, reduce heat to low, and let simmer until it’s time to serve.
- Add the whole wheat ramen noodles to the boiling salted water in the first saucepan and cook until al dente, about 1 to 2 minutes.
- Drain noodles and run under cool water to stop the cooking process.
- Pick the cilantro leaves and tender stems. Halve the lime.
- Retrieve the ginger pieces from the red curry broth. Add the edamame and 1/2 tsp salt and continue to simmer until the edamame are heated through about 1 minute. Add the juice from the lime to the broth.
- Retrieve the ginger pieces from the red curry broth. Add the edamame and ½ tsp salt and continue to simmer until the edamame are heated through about 1 minute. Add the juice from the lime to the broth.