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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!
How to make Vegan Ramen:
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.
Then add curry paste, curry powder, garlic and ginger.
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.
Why you’re going to love this curry ramen:
- 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)!
Tips for making the best ramen noodles:
- 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!
Can I use other noodles if I can’t find ramen noodles?
- Yes – 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 cook time is a bit longer (about 10 minutes or so).
- If you’ll 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.
If you love this ramen, you’ll also love these hearty dishes:
- Curry Pork Ramen Noodles
- Sausage, Lentil & Kale Soup
- One Skillet Vegetarian Enchiladas
- Easy Vegan Tomato Soup
- Creamy Vegan Wild Rice Soup
- Beer Cheese Potato Soup with Sausage
- Slow Cooker Beer Braised Short Ribs
20 Minute Vegan Curry Ramen
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
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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!
Ingredients
- 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
For serving:
- Fresh cilantro
- Sliced jalapenos
- Lime wedges
Instructions
- 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.
Notes
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.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian/Indian
Keywords: ramen soup, curry soup, noodle soup, ramen noodle soup, vegan ramen, vegan curry noodles, coconut milk ramen
Alexandra @ It's Not Complicated Recipes
February 17, 2019 at 6:42 pmOh how delicious this looks! Going on the dinner menu for this week, without a doubt 🙂
Midwest Foodie
February 18, 2019 at 9:12 amGlad to hear it! So quick, easy and healthy – you’re going to love it!!
Midwest Foodie
February 18, 2019 at 9:14 amThe perfect meal prep recipe! 25 minutes of prep time and you’ve got healthy lunches made for the week!
★★★★★
Luke
February 23, 2019 at 9:15 pmSimple and satisfying!!
★★★★★
Gloria
March 11, 2019 at 2:30 pmI think even a meat eater would have a hard time not liking this recipe. Lots of great flavours and textures. I bet they wouldn’t even notice the “meatless” part.
★★★★★
Midwest Foodie
March 12, 2019 at 9:32 amI agree! You don’t always need meat to round out a dish – many times bold flavors and fresh ingredients will do the trick!
Aleta
March 11, 2019 at 10:13 pmExcellent recipe! I love how quick and easy this recipe takes to make, that sauce looks incredibly delicious, thanks for sharing! And your photography is soooo beautiful!
★★★★★
Midwest Foodie
March 12, 2019 at 9:31 amThis is definitely one of my family’s favorites – I’m addicted to anything with curry seasonings! Thanks Aleta 🙂
Elaine Benoit
March 12, 2019 at 8:35 amThere is something about ramen that is sooooo satisfying, don’t you think? I love that you added curry to this delicious soup! And I also love that it’s vegan! Your soup looks awesome, Kylie
★★★★★
Midwest Foodie
March 12, 2019 at 9:29 amI could not agree more! We’ve made this curry ramen more times than I can count this winter!! Thanks Elaine 🙂
Denise
March 14, 2019 at 12:47 pmThis looks so amazing! Soup is such a good meal, it fills you up without over stuffing yourself! This is a must try for sure.
★★★★★
Midwest Foodie
March 15, 2019 at 10:16 amAgreed! Tasty and satisfying without weighing you down!
Anne Lawton
March 15, 2019 at 7:48 pmmmmm! this looks so good. I am not vegan but always looking for ways to eat less meat. This recipe is a must try!
★★★★★
Midwest Foodie
March 17, 2019 at 12:46 pmExactly! I still enjoy meat from time to time, but love love love to find new ways to get my veggies in!
Kelly Anthony
March 16, 2019 at 8:40 amI LOVE your tip for prepping beforehand and not as you go! Especially since the recipe goes by so fast. Thank you so much!
★★★★★
Midwest Foodie
March 17, 2019 at 12:45 pmYes – usually I prep as I go, but not for this quick recipe. Thanks Kelly 🙂
Leslie Kiszka
March 17, 2019 at 7:14 pmI love curry and ramen, and I’ve been trying tp eat less meat recently – so this would be the perfect way to get more of my veggies!
Midwest Foodie
March 18, 2019 at 9:31 amI’m in the same boat! I love meat once in a while, but I really enjoy veggie forward, flavor packed dishes like this!!
Charity
March 17, 2019 at 7:31 pmYou had me at curry! Love the crunchy veggies and of course the ramen. Excited to make this for dinner next week!
★★★★★
Midwest Foodie
March 18, 2019 at 9:31 amI am a sucker for anything curry too! This is definitely one of our family’s favorites!!
Nicole
March 17, 2019 at 8:50 pmCan we say “yum”? This looks really good. I am trying to eat more vegan dishes to see if this eating lifestyle is a direction I can go into and maintain. Thanks for sharing.
Midwest Foodie
March 18, 2019 at 9:30 amI am in the same boat as you! I enjoy my pork carnitas and beer braised short ribs, but I often crave veggie forward dishes like this with bold flavor!
lauren
March 17, 2019 at 8:58 pmI looooove how many veggies are in this! We’ve been doing more vegetarian/vegan meals so this will be great to add into the collection. Coconut milk with the curry is going to make such a great sauce!
Midwest Foodie
March 18, 2019 at 9:29 amYes! I am OBSESSED with coconut milk – so much flavor and creaminess without the dairy!
Jo
March 17, 2019 at 10:48 pmThat looks soooo good. I’m a soup person and this soup looks absolutely delicious. Filling, comforting and so much full of flavors. YUM
★★★★★
Midwest Foodie
March 18, 2019 at 9:29 amAgreed! This has been on repeat on our dinner rotation lately!
Marisa F. Stewart
March 19, 2019 at 2:43 pmWhat a great meal to have, especially during Lent. It certainly is full of flavor and I love the use of coconut milk. That is one item that’s become a staple in our house. It does add a richness to the dish. We’ve really gotten hooked on ramen noodles — have you ever tried the fresh ones? OMG They are so good. There is an Asian store near us that has so many types of noodles in their store. It’s hard to choose. Your veggies look so good. I think I’ve been neglecting eating more of them. I’ll be making this recipe this Friday. Hubby loves Asian too.
★★★★★
Midwest Foodie
March 20, 2019 at 9:36 amI have NEVER tried the fresh ones! Sounds like I’ve been missing out. I’ll have to see if our local Asian grocery store has any. Thanks for the tip Marisa!
Jan Fox
April 7, 2019 at 6:07 pmAbsolutely delicious .. I only had green curry paste and used 1 T. For my taste, didn’t cook with any salt and it was perfect. Will definitely make again!
Kylie Lato
April 8, 2019 at 9:15 amI will have to try it with the green curry paste next time! Thanks Jan!
Sarah | Well and Full
April 9, 2019 at 2:24 pmThis ramen looks absolutely delicious! I love all of the flavors in here 🙂
Kylie Lato
April 9, 2019 at 5:28 pmThanks so much Sarah! It’s definitely one of my favorites!!
Lexie
April 13, 2019 at 9:29 pmI made this tonight, absolutely delicious. The flavor was so complex for only taking a half hour to prepare! Thanks so much for this awesome keeper of a recipe.
★★★★★
Kylie Lato
April 14, 2019 at 9:34 amI am SO glad you enjoyed it!! This is definitely in permanent rotation in our household!! 🙂
Alice
May 6, 2019 at 4:18 amHi 🙂 whay sort of curry powder would you suggest using? X
Kylie Lato
May 6, 2019 at 7:22 amThe brand at our grocery store is called Sugar and Spice and the spice name is kust Curry Powder. It comes in a 2 oz. plastic bag 🙂
Theresa
May 16, 2019 at 9:27 amThis is just what I’ve been looking for!! A restaurant I go to in Portland has a yellow curry pho that is to die for and I cant find it anywhere else. I’ll definitely try this with the red curry paste and I’ll probably experiment with a yellow curry as well. Thank you!
Kylie Lato
May 16, 2019 at 10:23 amI am heading to Portland for vacation this fall and I can’t wait to try all the delicious food! I like red curry paste but I love curry powder soooooo much! Hope you enjoy this recipe Theresa 🙂
Eszter
May 30, 2019 at 8:54 amAmazing! Easy and delicious!
Kylie Lato
May 30, 2019 at 9:29 amThanks Eszter!
Jenna
July 10, 2019 at 9:00 amHave you ever added any beans to this? Would you recommend any kind?
Kylie Lato
July 10, 2019 at 9:13 amInteresting idea! My first thought is that garbanzo beans would be good in this. I would add them at the same time as the other veggies (peas, carrots, mushrooms, etc.). Or maybe a mild white bean like a Great Northern bean? I’d love to hear how it turns out if you do go the bean route. Thanks Jenna!
Laura
July 14, 2019 at 10:00 pmMade this tonight and it was beyond delicious. Putting this into regular rotation. Thank you for posting it.
Kylie Lato
July 14, 2019 at 11:10 pmI am SO glad to hear that Laura!! This us one of our family’s favorites and I’m beyond excited to share this super easy veggie loaded dinner with others!!
Nadine
August 30, 2019 at 1:07 pmAbsolutely loved it – this is even better than my favorite at the restaurant. Thanks so much. We added some pak choi and silk tofu, so good!
Kylie Lato
August 31, 2019 at 10:13 amI am so glad that you enjoyed it! And what a great compliment 🙂 Thanks Nadine!