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!
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.
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!
Instructions
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 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.
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!
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
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!
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
- Diet: Vegan
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
- 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
This is seriously one of my favorites now. I love all the flavors! I also added green onions and turnip greens (because I needed to use them up). Delicious.
Thanks for the recipe!
WOOHOO! I am so glad that you enjoy this recipe 🙂 Love your additions – they sound delicious. Thank you for leaving a review!
This recipe was easy to follow and simple yet somehow made me feel like I was eating at a nice restaurant. It was absolutely delicious and my boyfriend and I both got seconds. Cant wait to invite my vegan friends over for this one once quarantine is over! Thanks Kylie !
I am so glad that you enjoyed this recipe, Carla! I love enjoying restaurant quality food right in the comfort of my own home 🙂 Thanks for leaving a review – I really appreciate it 🙂
Lovely easy and yummy
WOOHOO! So glad that you enjoyed this recipe, Dolly. Thanks for leaving a review! 🙂
I could bathe in this broth. So delicious! Definite repeater ❤️
HAHAHHAHAH I too could bathe in this delicious broth!! 🙂 It’s so freaking tasty! Thanks so much for leaving a review, Christie. I really appreciate it!
Thank you for sharing this recipe! I love trying new things while my husband and children would rather stick with meat and potatoes every day. After holding everyone down and force feeding them their first bite, THEY LOVED IT! Can’t wait to make it again!
I’m so glad that your family tried something new! I can see why they might be a little apprehensive with this one – there’s a lot of flavors! 🙂 But it is SO GOOD!! Thanks for leaving a review – I really appreciate it!
So good! Will definitely be adding this into my dinner rotation!
WOOHOO! So glad you enjoyed this recipe, Melina! Thanks for leaving a review 🙂
This was so totally fabulous! Our daughter DETESTS mushrooms so I substituted sliced peppers and shredded zucchini along with the carrots. Plus, I added some cubed tofu for our protein. Hubby said it smelled wonderful when he came down from his “quarantine office;” ☺️ And daughter agreed but added some soy and teriyaki sauce. Rave reviews from Wisconsin! ❤️ PS I’m posting a picture on my FB page with a link to your recipe!
Great substitutions!! Tofu would be delish in this recipe 🙂 I’m so glad that your family enjoyed this recipe – thanks for leaving a review, Jenny!
Delicious recipe 🙂 Easy to follow and the ingredients are staples in my house. My hubby had to ask if there was any meat in it lol but he loved it, too. If you have a carnivore in your house you can easily add some cooked chicken. One thing I will do next time (and there will be a next time!) is break the noodles up a bit. It was really messy trying to eat it! Thanks for the recipe 🙂
Woohoo! So glad you enjoyed this recipe, Sandi! You are right about those long noodles – I just love to slurp them up though! 🙂 Thanks so much for leaving a review – I really appreciate it 🙂
I made this for the family last night and it was a huge hit! So much flavor! My husband went on and on about it! Lol! Have you made it with lite coconut milk before? I was wondering if it would taste just as good.
WOOHOO! I love to hear that. I think you could definitely try it with lite coconut milk, but it’s not going to have that same velvet smooth texture. Honestly, the reason I love this soup so much is because of the texture that the coconut milk gives, so I would keep it! I know some people are worried about the calories because it is highly caloric, but you’re literally eating a bowl of veggies, noodles, and broth – so to me this dish needs that punch of healthy fat!! If you try it with lite, I’d love to hear how it turns out. I’m so glad you enjoyed this recipe, Malinda! Thanks for leaving a review!
Excellent recipe. Don’t use carton coconut milk though! Canned is best.
Thanks so much, Reese! Yes – canned coconut milk is a MUST for this recipe. My favorite brand is linked in the post! Thanks for leaving a review – I really appreciate it! 🙂
Delicious soup! Didn’t miss having no meat at all. Kids loved it with a side of garlic bread. This will be a regular family go to. Thank you for sharing ?
Garlic bread would be delish with this! SO glad your fam enjoyed it – thanks for leaving a review. I really appreciate it 🙂
Amazing recipe!!!! My new favorite! I added shrimp and scallops to my recipe! #QuarantineEATS
Shrimp and scallops would be delicious in this ramen!! GREAT IDEA, Roslyn. Thanks so much for leaving a review – I really appreciate it 🙂
I couldn’t find any curry paste so instead I bought one of those Uncle Ben sauce jars and it came out AMAZING. My hubby loved it and it’s so easy to make. Will definitely cook again.
Great substitute, Mirhea! That sounds delish 🙂 I’m so glad you enjoyed this recipe – thanks for leaving a review!!
I added chicken to mine so it wasn’t vegan but it was delicious! Will definitely be making this again.
I am so glad that you enjoyed this recipe, Ali! Chicken is a great addition!! Thanks so much for leaving a review 🙂
I love red curry so this was right up my alley. I love meat, too so I don’t eat many vegan meals, but this was delicious and filling as is!
WOOHOO! It’s nice to switch it up with a plant based meal once in a while! SO glad you enjoyed this recipe – thanks for leaving a review! 🙂