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Vegan Curry Ramen Noodles (VIDEO!!)

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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!

Overhead shot of two bowls of curry ramen noodle soup garnished with fresh cilantro

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.

White marble counter top filled with ingredients to make vegan curry ramen noodle soup

Heat oil in a large enameled cast iron pot over medium heat and cook carrots, peas and mushrooms for a few minutes.

Overhead shot of a white dutch oven filled with ingredients to make vegan curry ramen noodles

Then add curry paste, curry powder, garlic and ginger.

Overhead shot of a white dutch oven with garlic being added to vegetables

Stir together (this is my fave wooden spoon) and cook for another minute.

Overhead shot of a white dutch oven filled with veggies for making curry ramen noodles

Stir in coconut milk.

Overhead shot of a white dutch oven filled with curried veggies with coconut milk being added

Add vegetable broth.

Overhead shot of a white dutch oven filled with curried vegetables with vegetable broth being added

Bring to a simmer, then add ramen noodles and continue simmering for 10 more minutes.

Overhead shot of a white dutch oven filled with curry vegetables with ramen noodles being added

Finish it off with a squeeze of lime juice and garnish with fresh cilantro and sliced jalapeno.

Overhead shot of a white dutch oven filled with vegan curry ramen noodles

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)!
Two white bowls filled with vegan curry ramen garnished with fresh cilantro

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!
Two white bowls filled with vegan curry ramen garnished with fresh cilantro

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.
One white bowl filled with vegan curry ramen garnished with fresh cilantro

If you love this ramen, you’ll also love these hearty dishes:

Print

20 Minute Vegan Curry Ramen

★★★★★

5 from 52 reviews

  • Author: Kylie Lato
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

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!

Scale

Ingredients

For serving:

  • Fresh cilantro
  • Sliced jalapenos
  • Lime wedges

Instructions

  1. Heat oil in a large pot or dutch oven over medium heat.
  2. Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
  3. Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
  4. Stir in broth and coconut milk and season to taste with salt and pepper.
  5. Turn heat to medium high and bring to a simmer.
  6. Add ramen noodles and cook for 10 minutes or until noodles are al dente.
  7. Stir in the juice of 1 lime and serve!
  8. 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

Reader Interactions

Comments

  2. Midwest Foodie

    February 18, 2019 at 9:14 am

    The perfect meal prep recipe! 25 minutes of prep time and you’ve got healthy lunches made for the week!

    ★★★★★

    Reply

  4. Gloria

    March 11, 2019 at 2:30 pm

    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.

    ★★★★★

    Reply

    • Midwest Foodie

      March 12, 2019 at 9:32 am

      I agree! You don’t always need meat to round out a dish – many times bold flavors and fresh ingredients will do the trick!

      Reply

  5. Aleta

    March 11, 2019 at 10:13 pm

    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!

    ★★★★★

    Reply

    • Midwest Foodie

      March 12, 2019 at 9:31 am

      This is definitely one of my family’s favorites – I’m addicted to anything with curry seasonings! Thanks Aleta 🙂

      Reply

  6. Elaine Benoit

    March 12, 2019 at 8:35 am

    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

    ★★★★★

    Reply

    • Midwest Foodie

      March 12, 2019 at 9:29 am

      I could not agree more! We’ve made this curry ramen more times than I can count this winter!! Thanks Elaine 🙂

      Reply

  9. Kelly Anthony

    March 16, 2019 at 8:40 am

    I LOVE your tip for prepping beforehand and not as you go! Especially since the recipe goes by so fast. Thank you so much!

    ★★★★★

    Reply

    • Midwest Foodie

      March 18, 2019 at 9:31 am

      I’m in the same boat! I love meat once in a while, but I really enjoy veggie forward, flavor packed dishes like this!!

      Reply

  11. Charity

    March 17, 2019 at 7:31 pm

    You had me at curry! Love the crunchy veggies and of course the ramen. Excited to make this for dinner next week!

    ★★★★★

    Reply

  12. Nicole

    March 17, 2019 at 8:50 pm

    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.

    Reply

    • Midwest Foodie

      March 18, 2019 at 9:30 am

      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!

      Reply

  13. lauren

    March 17, 2019 at 8:58 pm

    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!

    Reply

  14. Jo

    March 17, 2019 at 10:48 pm

    That looks soooo good. I’m a soup person and this soup looks absolutely delicious. Filling, comforting and so much full of flavors. YUM

    ★★★★★

    Reply

  15. Marisa F. Stewart

    March 19, 2019 at 2:43 pm

    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.

    ★★★★★

    Reply

    • Midwest Foodie

      March 20, 2019 at 9:36 am

      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!

      Reply

  16. Jan Fox

    April 7, 2019 at 6:07 pm

    Absolutely 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!

    Reply

  18. Lexie

    April 13, 2019 at 9:29 pm

    I 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.

    ★★★★★

    Reply

      • Stephanie

        April 3, 2020 at 10:29 am

        Absolutely delicious and easy to make! I used green beans instead of snap peas because I had a TON of them. Served it with a swirl of coconut cream. Thai Kitchen curry paste was used and I definitely went with 3 tablespoons of it because it tends to be mild. Makes a lot of ramen, so we had it for lunch for the following day. Definitely a dish I will make often!

        ★★★★★

      • Kylie Lato

        April 3, 2020 at 10:57 am

        Yayy!!! I am so glad that you enjoyed this recipe, Stephanie! 🙂 Love the adjustments that you made – it sounds delicious!! Thanks so much for leaving a review – I really appreciate it!!

  20. Theresa

    May 16, 2019 at 9:27 am

    This 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!

    Reply

    • Kylie Lato

      May 16, 2019 at 10:23 am

      I 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 🙂

      Reply

    • Kylie Lato

      July 10, 2019 at 9:13 am

      Interesting 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!

      Reply

    • Kylie Lato

      July 14, 2019 at 11:10 pm

      I 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!!

      Reply

  24. Nadine

    August 30, 2019 at 1:07 pm

    Absolutely 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!

    Reply

  29. Sarai

    January 17, 2020 at 12:22 am

    It was so fun and EASY making this recipe it tasted DELICIOUS and I prepared it for a party which turned out wonderful every drop of it was gone!!!

    ★★★★★

    Reply

  30. Kristen

    January 23, 2020 at 9:19 am

    Can’t wait to try this!! What kind of coconut milk do you prefer? I remember there being different options as far as full fat or lightened?? Thank you!

    Reply

    • Kylie Lato

      January 23, 2020 at 10:38 am

      I’d love to hear what you think after making it – this is the most popular recipe on my blog! I definitely recommend full fat coconut milk! My favorite brand is Chaokoh. But I use Imperial Dragon too when I can’t find Chaokoh.

      Reply

  31. Deandra Carr

    January 24, 2020 at 2:13 pm

    My family and I loved it. The instructions were super easy to follow and it didn’t take long to cook! Thank you for sharing this recipe!!! Love love love!!!

    ★★★★★

    Reply

    • Kylie Lato

      January 25, 2020 at 9:35 am

      I am so glad that you and the fam loved this one Deandra!! It’s definitely a favorite in our house too 🙂 Thanks for leaving a review – I really appreciate it!!

      Reply

  32. Selenia

    January 25, 2020 at 4:29 pm

    Hi everyone, I really enjoy this Vegan Curry Ramen soup. I am vegetarian and I look every where for good and different recipes. Thank you Kylie.
    Was easy, must of the ingredients are in my pantry and the other’s I find at Farmer Market.

    ★★★★★

    Reply

    • Kylie Lato

      January 27, 2020 at 9:42 am

      Selenia – I’m so glad you enjoyed this recipe and I love that you were able to find ingredients at the farmer’s market. I can’t wait til winter is over and we can enjoy the outdoor market again here in Wisconsin. Thanks so much for leaving a review – I really appreciate it! 🙂

      Reply

  33. Jennifer V.

    January 28, 2020 at 12:02 pm

    This recipe was AMAZING! My daughter and I made a couple of tweaks to fit our personal taste (no mushrooms, added a soft boiled egg and a little shredded chicken) and we slurped and “mmm, mmm, mmm’ed” all the way through dinner. This was so easy and delicious that it’s sure to become a part of my regular dinner rotation!

    ★★★★★

    Reply

    • Kylie Lato

      January 29, 2020 at 11:17 am

      Mmmmm soft boiled egg would be AMAZING in this dish!! As well as the shredded chicken – great idea! I am so glad you enjoyed this recipe and thank you for leaving a review 🙂

      Reply

  34. Melanie

    January 31, 2020 at 9:40 am

    Super easy to make and tastes absolutely amazing. We are huge ramen lovers and this was one of our favorites by far.

    ★★★★★

    Reply

  35. Suzette Lemieux

    January 31, 2020 at 5:37 pm

    Made this tonight and my husband remarked how tasty it was. I used frozen peas, yellow pepper and carrots. Didn’t have any red curry paste, used Indian paste instead (tandoori). This one is a keeper

    ★★★★★

    Reply

    • Kylie Lato

      February 1, 2020 at 9:53 am

      I love the veggies that you added – sounds delicious! And that Indian paste sounds great too 🙂 Thanks so much for leaving a review Suzette – I really appreciate it!

      Reply

  37. Cassondra Holland

    February 2, 2020 at 10:24 am

    Really yummy! I swapped the snap peas for broccoli and it was still delicious. Easy to make, easy to eat 😛

    ★★★★★

    Reply

  38. Heather

    February 2, 2020 at 10:28 am

    This recipe is absolutely delicious! I did add shrimp and chicken to the recipe, and we loved it. It was also very filling. Will definitely make this again.

    ★★★★★

    Reply

  39. Julie T

    February 4, 2020 at 4:04 pm

    I was skeptical because I tried making a ramen recipe before and it didn’t turn out. But this recipe is amazing!! It was quick to make and sooo delicious. I will definitely make this again! Thanks for sharing the recipe!

    ★★★★★

    Reply

  40. Andrea Haus

    February 5, 2020 at 2:10 pm

    I will make this recipe again and again. Could not have turned out better. My kids babysitter came right as I was finishing it up yesterday and texted me today for the recipe. She couldnt stop thinking about how AMAZING it smelled!! 😍😍😍

    ★★★★★

    Reply

    • Kylie Lato

      February 6, 2020 at 9:33 am

      Andrea – Thanks so much for the feedback and for leaving a review! And for sharing the recipe with your sitter!!! 🙂 I’m so glad this will become a staple in your household!!

      Reply

  42. Becky

    February 9, 2020 at 11:24 am

    This recipe is delicious! It was a hit at my house! Even my most pickiest eater devoured his bowl. The flavors are great! Better than some restaurant recipes! I’ve made it 3 times already and each time it tastes even better. Its so easy to make as well! I love making it knowing everything that goes into it is clean and healthy. Thanks for sharing!

    ★★★★★

    Reply

    • Kylie Lato

      February 9, 2020 at 7:53 pm

      I could not agree more – this is one of our family’s favorites because of the wholesome ingredients!! I’m glad this satisfied even the picky eaters; that is no small feat! Thanks for leaving a review Becky – I really appreciate it 🙂

      Reply

  43. Susan

    February 9, 2020 at 2:18 pm

    This is an easy-to-make recipe that is a real crowd pleaser. Everyone I’ve made it for has asked for the recipe. It’s absolutely delicious!

    ★★★★★

    Reply

  44. Tiffany

    February 9, 2020 at 5:47 pm

    This was delicious! I made the recipe as written, but with a bit extra curry paste. We like spicy foods. I had a few bites, and it was so yummy. But to my own bowl I added and stirred in a bit of natural peanut butter, and oooohhhh myyyyy goodness!!! I am obsessed with Thai peanut recipes, and this curry seemed perfect for that addition – it was! So, so delicious! Thank you! I will be making this again and again. Such a fast, easy amazing dinner!

    Reply

    • Kylie Lato

      February 9, 2020 at 7:55 pm

      OH. MY. GOSH. Peanut butter would be SO GREAT in this ramen! That is brilliant!!!!! I am totally trying that next time we make this! Thanks for leaving a review Tiffany – I really appreciate it 🙂

      Reply

  45. April

    February 13, 2020 at 4:11 pm

    It was delish! I didn’t make it vegan, I used chicken broth – added lots of veg and a pack of noodles! Two glass jars for lunches now!

    ★★★★★

    Reply

  47. Kelly

    February 19, 2020 at 12:20 pm

    I made a version of this last night and it was delicious! I didn’t have curry paste so I used miso instead. I made my own curry powder with equal parts turmeric, pepper, chili powder, cumin, masala garam, ginger, and coriander. Plus I added diced yellow squash, sweet corn, and tofu. Without the curry paste it wasn’t full on in-your-face Curry flavor which was a plus for us. For my omni eating husband and sons I added a ramen egg on top of theirs.

    Reply

    • Kylie Lato

      February 19, 2020 at 1:39 pm

      I’ve never made my own curry powder before – I didn’t realize it was just that easy; might have to try it sometime! I LOVE LOVE LOVE a runny egg on my ramen. So glad you enjoyed this recipe. Thanks for leaving a review Kelly! 🙂

      Reply

  48. Lauren

    February 23, 2020 at 8:04 pm

    This is my favorite recipe I’ve made from Pinterest! It was so easy and delicious! My kids gobbled it down. I used matchstick carrots, bell pepper and onion because that’s what I had. Love a recipe you can make from food already in your pantry!

    ★★★★★

    Reply

    • Kylie Lato

      February 24, 2020 at 9:30 am

      I am so glad your family liked this recipe!! Bell peppers would be great in this dish; glad you were able to make it based on pantry ingredients 🙂 Thanks so much for leaving a review – I really appreciate it, Lauren!

      Reply

    • Kylie Lato

      February 26, 2020 at 12:23 pm

      I’m so glad you enjoyed this recipe Addie! I would store the broth/veggies separate from the noodles if planning to eat at a later date. I would imagine it would stay good in the fridge for up to 5-7 days. Thanks!

      Reply

    • Kylie Lato

      February 28, 2020 at 9:31 am

      I am so glad that you liked this recipe, Tiffany! I totally agree – part of what makes it such a great staple recipe is just how easy it is to throw together. Thank you for leaving a review – I really appreciate it!

      Reply

  51. Christina

    February 27, 2020 at 9:48 am

    Um, can I just say YUMMY!!!! This was the first vegan (at home) ramen that I’ve ever tried and it turned out soooo good! My kids literally devoured it which is not something that happens all the time. My husband and I love it as well. The instructions were so easy to follow, which I appreciate because I am not a super whiz in the kitchen. This gave me the confidence to try other vegan ramen recipes as well so thank you for that! We make this about once a week in my house now. Thank you for giving me something else to add to our dinner rotation!

    ★★★★★

    Reply

    • Kylie Lato

      February 28, 2020 at 9:30 am

      Yayyyyyyyy!! Literally, the best part of this job is getting reviews like THIS! I am so glad that your family enjoyed this recipe and that it has you feeling more confident in the kitchen. That is my goal here at Midwest Foodie. I’m honored to have a spot in your weekly dinner rotation!! Thanks so much for leaving a review – I really appreciate it 🙂

      Reply

  54. Cara

    March 2, 2020 at 8:34 pm

    My husband asks me to make this weekly and says it’s better than any he’s had in a restaurant! Even my picky kids (7,4,1) enjoy it!! Thank you so much for sharing! This makes meatless Monday’s in our house our most enjoyed meal of the week!

    ★★★★★

    Reply

    • Kylie Lato

      March 3, 2020 at 9:58 am

      Yes!! There is nothing better than finding a new weekly staple that the whole family will eat 🙂 I am SO glad to hear that Cara! Thanks for leaving a review – I really appreciate it!!

      Reply

  55. Dee

    March 4, 2020 at 7:28 pm

    This dish is really easy to put together and tastes delicious!! My family really enjoyed the noodles and their favorite thing was adding in the extra squeeze of lime at the end before digging in 😆

    ★★★★★

    Reply

    • Kylie Lato

      March 5, 2020 at 9:30 am

      I’m so glad that your family enjoyed this recipe Dee! That extra squeeze of lime really does make the dish!! Thanks for leaving a review – I really appreciate it 🙂

      Reply

  56. JonNita

    March 7, 2020 at 7:53 am

    Love this some vibrant delicious meal choice. It’s an easy way to still be a ramen eater minus all of the sodium in the packet. When I came across this post on Pinterest. I knew I had to try and share. Thank you for providing this yummy dish recipe.

    ★★★★★

    Reply

  57. Aleksandra Nokes

    March 7, 2020 at 7:17 pm

    I’ve had my eye on this recipe. I finally made it tonight. I absolutely loved it! The flavors were so good. Tasted like a broth that had cooked all day! It was a hit with my family too!

    ★★★★★

    Reply

    • Kylie Lato

      March 9, 2020 at 10:25 am

      I am so glad that your family enjoyed it! It definitely does have that “cooked all day” flavor 🙂 Thanks so much for leaving a review – I really appreciate it!!

      Reply

  58. Sharmilee Khona

    March 9, 2020 at 12:33 pm

    Was really quick and easy to make and it tasted so good! Will definitely be making this again.

    ★★★★★

    Reply

    • Kylie Lato

      March 9, 2020 at 1:55 pm

      I am so glad you enjoyed this recipe Sharmilee! This is one of our family’s favorite quick and easy recipes! Thanks for leaving a review – I really appreciate it 🙂

      Reply

  60. Hillary W

    March 16, 2020 at 11:59 pm

    I loved making this easy recipe so much that I made a double-batch twice. The first time I had lots left over and although it was mentioned that noodles could get mushy if left overnight, I did it anyway ’cause I’m a REBEL! Believe it or not, it wasn’t too mushy and was just a bit spicier, AKA yummier (if that’s even possible).

    I had some sweet pea pods and shredded carrots that worked great. I bought some organic ramen noodles and the rest is history. Thanks so much for this new regular meal in our household!

    ★★★★★

    Reply

    • Kylie Lato

      March 17, 2020 at 8:59 am

      Yayyy! I am so glad that you enjoyed this recipe, Hillary! And I’m glad that the noodles didn’t get soggy, you rebel!!! 🙂 Thanks for leaving a review – I really appreciate it!

      Reply

  62. Sherry

    March 26, 2020 at 3:46 pm

    Simply reading this is, I KNOW it’ll be really good and I can’t wait to make it. Since I’m not leaving my house to shop due to COVID19, I’m going to use green curry paste since I’m out of red. Do you think that’ll work? I’m going to try it – I’ll let you know. Rats! I have no coconut milk! Well, when I DO make it I’ll still use the green curry as I like it better than red anyway. I’m single, no kids, no hubster so I don’t have to share!

    ★★★★★

    Reply

    • Kylie Lato

      March 27, 2020 at 10:06 am

      I think green curry paste will work great in this recipe!!! I have been trouble getting coconut milk at my grocery store also 🙁 Heavy cream would work in a pinch, but coconut milk really gives it that velvet-like texture. Can’t wait for you to make this one Sherry! Thank you! 🙂

      Reply

  64. Katherine

    March 30, 2020 at 6:46 pm

    Very delicious, easy to make. I added a lot of Jalapenos I like it very hot. I added a smaller noodle than ramen. Definitely making this again!

    ★★★★★

    Reply

    • Kylie Lato

      March 31, 2020 at 10:23 am

      I am so glad you enjoyed this recipe, Katherine! My husband likes it hot too – so he always adds jalapenos and red pepper flakes afterwards. Any noodle works great in this recipe! Thanks again! 🙂

      Reply

  66. Amanda

    April 2, 2020 at 11:36 am

    Best ramen recipe ever! My while family loved it! We used edamame because we couldn’t get sugar snap peas. We will be adding this to our rotation.

    ★★★★★

    Reply

    • Kylie Lato

      April 3, 2020 at 10:07 am

      I LOVE LOVE LOVE edamame! I’d almost prefer it over peas in fact! I am so glad that you enjoyed this recipe, Amanda! Thanks so much for leaving a review – I really appreciate it! 🙂

      Reply

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