Spicy Curry Ramen
Servings: 4
Ingredients
- 2 tbsp olive oil
- 6 cloves garlic minced
- 1-2 inch piece ginger root grated
- 1 1/2 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 tbsp chili garlic sauce
- 2 tsp tomato paste
- 6 cups low sodium vegetable stock
- 1 3/4 cups coconut milk
- 3-4 packs dry ramen noodles discard seasoning packet
- 2 small bok choy halved
- 2 cups bean sprouts
- 1 cup red cabbage chopped
- 1 lime cut into wedges
- 2 cups snow peas
- 1 cup shredded carrots
- black sesame seeds
Instructions
- In a large walled skillet or Dutch oven, over medium heat, add oil. Once hot, add garlic and ginger and sauté for 30 seconds. Add spices (curry powder through black pepper), chili garlic sauce, and tomato paste. Stir together and make a paste with the ingredients. Cook for another 30 seconds, careful not to burn.
- Add vegetable stock and coconut milk and stir well to combine with the paste. Reduce to simmer. Add Ramen packets. As the noodles soften, break them apart. Cook for 8-10 minutes. During the last 5 minutes, add bok choy and bean sprouts.
- Once finished, add some noodles and broth to a bowl. Add raw vegetable toppings on top as desired. Drizzle with lime and black sesame seeds.
Notes
Mushrooms – consider adding 3-4 oz of sauteed mushrooms with the bok choy and bean sprouts.
Adapted from Vegan Spicy Curry Ramen – Make It Dairy Free