Can you believe that 25 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!
How do I 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 over medium heat and cook carrots, peas and mushrooms for a few minutes. Then add curry paste, curry powder, garlic and ginger and cook for another minute.
Stir in coconut milk and 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.
Can I use other noodles if I can’t find ramen noodles?
Sure – 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 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 at least 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.
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 had the full three tablespoons in this recipe.
Other easy vegan dishes you’ll love:
- Easy Vegan Tomato Soup
- Vegan Curry Lentil & Potato Soup
- Vegan Asian Noodle Salad
- Easy Vegan Falafel
- Simple Vegan Dumplings
DID YOU MAKE THIS RECIPE? LEAVE A REVIEW!
If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!
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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 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.
Keywords: ramen soup, curry soup, noodle soup, ramen noodle soup, vegan ramen, vegan curry noodles
Oh how delicious this looks! Going on the dinner menu for this week, without a doubt 🙂
Glad to hear it! So quick, easy and healthy – you’re going to love it!!
The perfect meal prep recipe! 25 minutes of prep time and you’ve got healthy lunches made for the week!
★★★★★
Simple and satisfying!!
★★★★★
I 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.
★★★★★
I agree! You don’t always need meat to round out a dish – many times bold flavors and fresh ingredients will do the trick!
Excellent 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!
★★★★★
This is definitely one of my family’s favorites – I’m addicted to anything with curry seasonings! Thanks Aleta 🙂
There 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
★★★★★
I could not agree more! We’ve made this curry ramen more times than I can count this winter!! Thanks Elaine 🙂
This looks so amazing! Soup is such a good meal, it fills you up without over stuffing yourself! This is a must try for sure.
★★★★★
Agreed! Tasty and satisfying without weighing you down!
mmmm! this looks so good. I am not vegan but always looking for ways to eat less meat. This recipe is a must try!
★★★★★
Exactly! I still enjoy meat from time to time, but love love love to find new ways to get my veggies in!
I LOVE your tip for prepping beforehand and not as you go! Especially since the recipe goes by so fast. Thank you so much!
★★★★★
Yes – usually I prep as I go, but not for this quick recipe. Thanks Kelly 🙂
I 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!
I’m in the same boat! I love meat once in a while, but I really enjoy veggie forward, flavor packed dishes like this!!
You had me at curry! Love the crunchy veggies and of course the ramen. Excited to make this for dinner next week!
★★★★★
I am a sucker for anything curry too! This is definitely one of our family’s favorites!!
Can 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.
I 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!
I 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!
Yes! I am OBSESSED with coconut milk – so much flavor and creaminess without the dairy!
That looks soooo good. I’m a soup person and this soup looks absolutely delicious. Filling, comforting and so much full of flavors. YUM
★★★★★
Agreed! This has been on repeat on our dinner rotation lately!
What 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.
★★★★★
I 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!