This simple ramen formula will get veggie lover
comfort food on your table in under 30 minutes. The thai red curry glue, a
curve on this conventional Japanese dish, makes this ramen noodle formula both
appetizing and zesty. I've likewise stacked it with solid vegetables and earthy
colored rice noodles for a sound nourishing punch!
Quite a while prior, I lived in a city where you could discover practically any sort of food. Regardless of whether you needed Southern solace, Ethiopian or Peruvian, there was a spot for you. I adored the steady culinary experience, yet when solicited, ramen was typically my food of decision.
In case you're curious about ramen, it's a noodle bowl, loaded up with hot stock and a large group of different fixings that is incredibly flavorful. The stock is customarily made utilizing a meat or chicken stock, prepared with kelp and frequently some other ocean life. When served, it was regularly joined by meat and a delicate bubbled egg. Obviously, it was not in the least veggie lover (or vegan) cordial and truly, around then, nor was I.
Ingredients
- 2 tbsp sesame oil
- 1 pkg ramen noodles I like Lotus Foods(R) Brown Rice & Millet Ramen Noodles; I package includes four ramen noodle bricks
- 8-10 shiitake mushrooms washed, dried and sliced thin
- 2 garlic cloves peeled and crushed
- 1 inch fresh ginger minced or grated
- 1/4 cup red curry paste I like Thai Kitchen's(R) vegan thai red curry paste
- 2 tbsp peanut butter just peanuts, peanut butter is best
- 1 qt low sodium vegetable broth I use Pacific Food's(R)
- 2 tbsp soy sauce or use tamari if gluten free
- 1 red bell pepper washed and sliced into bite-sized pieces
- 14 oz can full fat coconut milk I use Thai Kitchen's(R) coconut milk
- 2-3 bunches broccolini washed and trimmed
- 1-2 scallions thinly sliced, as optional garnishment
- 2 fresh limes sliced into wedges; optional as garnishment (but highly recommended!)
- Sriracha optional, as additional spice
Instructions
- Prepare the ramen noodles al dente in accordance with package directions. Set aside. See recipe notes for suggestions if using rice ramen noodles.
- In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
- Add the garlic and the fresh ginger. Sauté for 2-3 minutes more being careful not to burn the garlic.
- Add the red curry paste and saute for 1-2 minutes, stirring constantly and allowing the paste to toast slightly.
- Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes.
- Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
- Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles. Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice.
