Ingredients
- 1 packet Ramen Noodles
- 1 Tablespoon Oil (I use Olive Oil)
- 1 Tablespoon Red Curry Paste
- 1 teaspoon Curry Powder
- 0.3 cup Shiitake Mushrooms
- 1 large Carrot
- 1 cup Vegetable Broth
- 6 ounces, canned Full Fat Coconut Milk
- 1 Baby Bok Choy
- 3 ounces, canned Baby Corn
- 3 ounces, canned Water Chestnut
- Soy Sauce
Directions
This creamy and savory curry vegetable ramen is easy to make, nutritious and filling.
The mood for a bowl of ramen strikes often.
I usually have ramen noodles on hand but never use the sauce and packet contents as I can create a better tasting broth or sauce.
This curry sauce is seasoning with red curry paste, curry powder and soy sauce.
Adding canned full-fat coconut milk is essential. If you like a hint of sweet, add 1 Tablespoon of honey.
For the bright and colorful vegetables I like adding a carrot, umami packed shiitake mushrooms and baby bok choy.
All of these veggies are full of fiber and healthy nutrients.
Beautiful orange carrots add color and sweetness to this meal.
They are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
Carrots are a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
Shiitake mushrooms have much more flavor than other mushrooms but are also visually stunning.
They contain compounds that may help fight cancer, boost immunity, and support heart health.
Bok choy is a variety of Chinese white cabbage that is part of the cruciferous vegetable family.
Other cruciferous vegetables are kale, Brussels sprouts, and broccoli.
This delicate and delicious vegetable that is an excellent source of vitamin A, vitamin C , vitamin K, and has dietary fiber!
For added body and crunch, I like to go into pantry staples like canned baby corn and water chestnut.
Those are underrated and great products in my opinion.
Please leave your review for this curry vegetable ramen below. For other comments or questions, please send a direct message via Instagram.
Steps
1 Done | Quick PrepWash, dry, peel and roughly chop the carrot. Wash, dry and half the baby boy choy or roughly chop. Drain both the baby corn and the water chestnut. Roughly chop or cut in half lengthwise. Clean the shiitake with a dry paper towel and remove any hard stems. This recipe calls for the ramen noodles but not additional packet contents. Keep for later use or discard. Get the other ingredients out and ready. |
2 Done | Get a PotHeat a pot on medium-high heat then add the oil, red curry paste and curry powder. Stir and cook for about one minute to bloom the spices. Next, add the shiitake mushrooms and chopped carrots. Sauté for a couple of minutes. Add the vegetable broth and full fat coconut milk. Stir to combine. To the pot add the ramen noodles and baby bok choy. Cover with a lid and bring to a simmer. Cook until the ramen noodles are cooked and the vegetables are tender. Lastly, add the baby corn, water chestnuts and soy sauce. Allow to simmer for a couple of minutes to heat through then turn off the heat. Taste and adjust seasoning if needed. |
3 Done | ServeServe in a large soup bowl with a spoon and chopsticks. |
