Coconut Curry Ramen Noodles
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. If you like this recipe, take a look at these similar recipes: Thai Coconut Curry Ramen, Green Coconut Curry Ramen, and Cashew Coconut Curry Noodles.
Prep Time:
25 mins
Cook Time:
75 mins
Total Time:
100 mins
Servings:
4
Nutrition per Serving
Calories
630
Protein
15.64g
Carbs
75.09g
Fat
32.09g
Ingredients
Original recipe (4 servings) → 4 servings
- •500 g mushrooms
- •80 ml soy sauce
- •1 tsp ginger
- •0.5 tsp curry powder
- •0.5 tsp chili sauce
- •1 tsp maple syrup
- •1.4 litres vegetable stock
- •4 tbsp curry paste
- •400 g coconut milk
- •1 onion
- •200 g block tofu
- •4 servings rice noodles
- •4 servings coriander
- •4 servings spring onions
- •4 servings sesame seeds
Directions
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.
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.
Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.
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.
Add a sprinkle of sesame seeds, some fresh coriander and some sliced spring onions.
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