Home » Family Style Dinners » Vegan Curry Ramen Noodles (VIDEO!!)

Vegan Curry Ramen Noodles (VIDEO!!)

20 minutes is all it takes to get this flavor-forward 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.


 

You Will 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! If you love easy vegan dinners be sure to check out my Creamy Vegan Tomato Soup, Vegan White Chickpea Chili, and Creamy Vegan Mushroom Wild Rice Soup!
  • It’s healthy comfort food at its finest. Is there anything more comforting than 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 its 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 is 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)!
  • If you loved this curry ramen, be sure to check out my creamy vegan white bean and kale soup, vegan chickpea chili, and easy vegetable stew recipe.
Two white bowls filled with vegan curry ramen garnished with fresh cilantro.

Ingredients and Substitutions

  • Sesame Oil – You can substitute with olive oil if you don’t have any sesame oil on hand but it adds such a delicious depth of flavor. Toasted sesame oil is also a great choice!
  • Carrots, Snap Peas, Mushrooms – 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!
  • Red Curry Paste & Curry Powder – I love to use a combination of curry paste and curry powder to really layer in the flavors.
  • Garlic & Ginger – Fresh garlic and ginger are going to give you the best flavor for this dish, but garlic powder and ground ginger will work as well.
  • Vegetable Broth – If you aren’t worried about this curry ramen being vegan you can use chicken broth. Vegetable stock will also work.
  • Coconut Milk – Full fat, canned coconut milk will give you the best flavor and texture. You can substitute with other plant-based milks, but they won’t add as much flavor or that signature creamy texture.
  • Ramen Noodles – At my grocery store, the ramen noodles I used for this soup are labeled “Chinese noodles“. You can honestly use whatever quick cooking noodles you prefer for this soup.
  • Lime Juice – A splash of lime juice at the end is really going to make all the flavors of the curry ramen pop. Don’t skip it!
White marble counter top filled with ingredients to make vegan curry ramen noodle soup.

Instructions

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 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.

Tips

  • 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 Thai 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.

Noodles Substitutes

  • 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.

Variations

Feel free to add your favorites to this coconut curry ramen! Some of our family’s favorites include:

  • Tofu
  • baby spinach
  • beef
  • pork (try my pork ramen too!)
  • sliced green onions
  • baby bok choy
  • soft boiled eggs
  • fish sauce
  • soy sauce
  • sesame seeds
One white bowl filled with vegan curry ramen garnished with fresh cilantro.

Make-Ahead, Storage, and Reheating

  • Make-Ahead: This ramen is a delicious make ahead dish. As is the case with most soups, the flavors just get better with time! Just be sure to store the noodles separately from the broth so they don’t get soggy.
  • Storage: Store noodles and broth separately in airtight containers for up to a week in the fridge.
  • Reheating: Reheat leftovers in small saucepan on the stove over medium to medium-high heat until warmed through. Be sure to season to taste with salt and pepper before serving.

What does curry ramen taste like?

This easy curry ramen recipe is loaded with fresh veggies, plenty of ginger and garlic, just the right amount of curry flavor, and tender curly noodles all nestled in a warm, rich, creamy coconut broth. It tastes fresh, hearty, and delicious!

Can you put curry in ramen?

Yes! And you should! Adding curry paste, curry powder, and coconut milk to ramen is a simple way to change the flavors of the dish and take it in a whole different direction. If you enjoy curry and ramen, I have no doubt that you’ll enjoy this curry ramen!

Is curry ramen spicy?

The best part about this curry ramen recipe is that you can make it as spicy or as mild as you’d like! Some curry pastes can be a bit spicier than others, so be sure to taste yours before adding to to the dish. If you want to add some extra heat, feel free to add a couple pinches of red pepper flakes or even cayenne pepper.

Inspiration for this dish

I wanted to take a brief moment to share my appreciation for the cultures that I drew inspiration from for this recipe. While I’m sure you can see that this is not a traditional curry dish or a traditional ramen dish, I still want to highlight where the inspiration for this dish came from!

  • Chinese Food History has this informative article which notes that while its history is rooted in China, over the years ramen made its way to Japan and eventually became known as the nation’s signature dish. 
  • There are actually 4 main types of ramen that are slightly different – with one thing in common – the noodles!
  • Curry has a complex history as well and it’s probably not what you’re expecting! This podcast does a great job of diving into the origin of the word itself and the complex origin.
  • The term “curry” evolved from the words “khari” or “caril” which Indians used to refer to the spices in their dishes as well as the final dish. When the Portuguese and British came to India and began eating these foods, eventually the term evolved into what we now know as “curry”.
  • When the Brits traveled back to their country, they wanted to continue eating the delicious foods they had enjoyed in India, and so curry came to Britain where it has now become a British staple.
  • For this recipe, I combined the flavors of curry and ramen to create a delicious, hearty vegan dinner that’s filled with veggies and tons of flavor!

Try these easy vegetarian recipes next!

Did you love this recipe?

Please leave a 5-star rating and review below!

Print

20 Minute Vegan Curry Ramen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 150 reviews

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!

  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 68 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian/Indian
  • Diet: Vegan

Ingredients

Units Scale

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

  • 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!

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 289
  • Sugar: 5 g
  • Sodium: 820.5 mg
  • Fat: 16 g
  • Carbohydrates: 33.3 g
  • Fiber: 3.1 g
  • Protein: 7 g
  • Cholesterol: 0 mg

350 Comments

  1. 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!






    1. 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!

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






    1. 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 🙂

  3. 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!






    1. 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!!

  4. 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.






  5. 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 ?






    1. 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 🙂

  6. 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!






    1. 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!!

  7. 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!






    1. 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 🙂

    1. 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!

    1. 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!

  8. 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!






    1. 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!

  9. 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.

    1. 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! 🙂

Please leave a rating, review, or comment!

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star