Coconut Curry Ramen Noodles

Ready in : 100 mins

The recipe Coconut Curry Ramen Noodles is ready in around 1 hour and 40 minutes and is definitely an awesome dairy free, lacto ovo vegetarian, and vegan option for lovers of Japanese food. For $5.96 per serving, you get a main course that serves 4. One serving contains 630 calories, 16g of protein, and 32g of fat. A mixture of coriander, curry powder, rice noodles, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. With a spoonacular score of 62%, this dish is pretty good.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

mushrooms

500 g

soy sauce

80 ml

ginger

1 tsp

curry powder

0.5 tsp

chili sauce

0.5 tsp

maple syrup

1 tsp

vegetable stock

1.4 litres

curry paste

4 tbsp

coconut milk

400 g

onion

1

block tofu

200 g

rice noodles

4 servings

coriander

4 servings

spring onions

4 servings

sesame seeds

4 servings

Cooking in Steps

1
Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or up to overnight.

mushrooms

marinade

bowl
2
Remove from the fridge once marinated and set aside as you prepare the rest of the curry.Finely dice the red onion and heat 1 tbsp oil in the bottom of a large stockpot. Fry the onion for 2-3 minutes on a medium/high heat until it starts to soften. Then add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.

curry paste

red onion

onion

cooking oil

pot
3
Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.

vegetable stock

coconut milk

frying pan
4
Drain the mushrooms from the marinade, and grill them on a griddle pan on a medium/high heat until they are cooked through. Slice the tofu into slices and grill this too until the outside is crispy.Cook the noodles (variety of your choice, I used rice noodles) and place in the bottom of your serving bowls. Divide the soup between four then top with some mushrooms and tofu.

rice noodles

mushrooms

marinade

pasta

tofu

frying pan

bowl

grill
5
Add a sprinkle of sesame seeds, some fresh coriander and some sliced spring onions.

fresh cilantro

spring onions

sesame seeds