Authentic Spicy Red Curry Ramen

With Carrot Ribbons & Edamame

Red curry ramen noodles is my cold day rescue. This dish is packed with flavor and the toppings always make the ramen.

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

Nicole Kearsley

Completely loaded with veggies and flavor, this spicy red curry ramen is easy, healthy and will become a new family favorite!

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine Asian, Thai, Vegan

Servings 2 Servings

Ingredients

  

• 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

Instructions

 

• 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.
  

Notes

MAKE IT GLUTEN-FREE: Simply use your favorite gluten-free noodles.

FOR SPICINESS: If you are sensitive to heat, start with 1 tablespoon and increase, to taste.

*SERVING: This recipe yields 26 grams of protein for each serving.

Keyword plant based, vegan