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Curry Laksa Ramen by Noodles in spicy & flavorful soup topped with fried wonto…

Curry Laksa Ramen by woon.heng 😋 Noodles in spicy & flavorful soup topped with fried wontons, crunchy veggies, shredded mushrooms & simmered in a creamy coconut broth! How delicious? Recipe below:

Recipe (2 servings)⁣
Ingredients:⁣
2 servings ramen (fresh/dried) – cooked based on package’s instructions⁣
2 tablespoons red chili/laksa paste or sambal
3 cups vegetable stock⁣
¼ cup coconut milk⁣
1 teaspoon coconut sugar (optional, adjust based on the chili paste’s sweetness)⁣
a handful of fresh curry leaves (optional)⁣
oil & salt to taste⁣

Topping ingredients:⁣
¼ cup King oyster mushrooms – peeled into thin strips⁣
¼ cup long beans – cut into 2″ length (used white long beans), blanched⁣
½ cup mung bean sprouts, blanched⁣
¼ cup pan-fried eggplant⁣
¼ cup tofu puffs⁣
lime wedges, red chilis⁣
fried veggie wontons⁣

How to:
✅In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ⁣
✅To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.⁣
✅To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.⁣
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