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20 minutes is all it takes to get this healthy curry ramen noodle dinner on the table! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!
This is one of those recipes that goes pretty quick. So rather than chop as you go, it’s best to have all your veggies sliced and ready before you start making the dish.
Heat oil in a large enameled cast iron pot over medium heat and cook carrots, peas and mushrooms for a few minutes.
Stir together (this is my fave wooden spoon) and cook for another minute.
Stir in coconut milk.
Add vegetable broth.
Bring to a simmer, then add ramen noodles and continue simmering for 10 more minutes.
Finish it off with a squeeze of lime juice and garnish with fresh cilantro and sliced jalapeno.
You’ll Love This
- It’s SO easy. Fresh veggies, noodles, broth, coconut milk and spices – that’s it! Throw it together and you’ve got a simple yet satisfying 20 minute dinner that your family is going to love!
- It’s healthy comfort food at it’s finest. Is there anything more comforting that a bowl of warm broth and noodles? I think not! And the best part is that this dish is made with wholesome ingredients so you can indulge in it’s cozy deliciousness but know that it will still fill you up and fuel you through your day!
- It’s freakin’ gorgeous! That creamy yellow broth, those long curly noodles, tender sliced veggies and fresh chopped cilantro. Is your mouth watering yet?! Yeah, mine too.
- It’s the perfect date night dinner. This is one of those meals that’s really fun to make with someone else! Open a bottle of wine, chop the veggies together and really slow down and enjoy each other’s company while you cook. You might be surprised how much you enjoy cooking when you try it with your partner (and the wine helps too)!
- Feel free to use whatever veggies are in season to create your own personalized version of this hearty meal. Just keep the amount of veggies the same and your ramen will turn out great every single time!
- This ramen reheats beautifully, but if you’re planning to eat it later make sure you separate the noodles from the broth before refrigerating. If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. NO GOOD.
- Some curry pastes can be spicy, so be sure to taste yours and adjust the amount in this recipe accordingly. I usually use Thai Kitchen red curry paste and find that it is very mild so I add the full three tablespoons in this recipe.
- Use a big sturdy enameled cast iron pan for best results. This type of pan is going to ensure that the heat circulates evenly as your noodles and veggies simmer together!
- You can use other noodles if you aren’t able to find ramen – but do remember that it will affect your cook time. These ramen noodles were called “Chinese noodles” and the directions said to cook them in boiling water for 3 minutes.
- In this recipe, we are simmering the noodles (instead of boiling) so the cooking time is a bit longer (about 10 minutes or so).
- If you’ll be using other noodles, be sure to pay close attention to their cook time. If your noodles take 10 minutes to cook when boiled, they’ll likely take 15-20 minutes to simmer in this recipe so just keep that in mind.
- Most grocery stores have a wide selection of Chinese noodles. So it shouldn’t be hard to find noodles that are similar in size and shape to these, and that cook in just a few minutes when boiled.
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- Instant Pot Vegan Potato Curry
- Easy Vegan Tomato Soup
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20 Minute Vegan Curry Ramen
Can you believe 20 minutes is all it takes to get this healthy, vegan dinner on the table?! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian/Indian
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 8 oz. sliced mushrooms
- 1–3 tablespoons red curry paste
- 2 teaspoons curry powder
- 6 cloves garlic, minced
- 2 teaspoons minced ginger
- 6 cups vegetable broth
- 1 (13.5 oz.) coconut milk
- 8 oz. ramen noodles
- Juice of 1 lime
- Kosher salt
- fresh cracked pepper
- Fresh cilantro
- Sliced jalapenos
- Lime wedges
- Heat oil in a large pot or dutch oven over medium heat.
- Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
- Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
- Stir in broth and coconut milk and season to taste with salt and pepper.
- Turn heat to medium high and bring to a simmer.
- Add ramen noodles and cook for 10 minutes or until noodles are al dente.
- Stir in the juice of 1 lime and serve!
- Garnish with cilantro, jalapeno and lime wedges.
Feel free to use whatever veggies are in season to create your own personalized version of this hearty meal. Just keep the amount of veggies the same and your ramen will turn out great every single time!
This ramen reheats beautifully, but if you’re planning to eat it later make sure you separate the noodles from the broth before refrigerating. If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. NO GOOD.
Some curry pastes can be spicy, so be sure to taste yours and adjust the amount in this recipe accordingly. I usually use Thai Kitchen red curry paste and find that it is very mild so I had the full three tablespoons in this recipe.
Keywords: ramen soup, curry soup, noodle soup, ramen noodle soup, vegan ramen, vegan curry noodles, coconut milk ramen