🍜 Thai Red Curry Ramen Noodle Bowl by herbivoreskitchen
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▫️1 pkg ramen noodles (a pkg includes 4 ramen noodle “bricks”.
▫️2 T. sesame oil.
▫️8-10 shiitake mushrooms, washed, dried and sliced.
▫️1 inch fresh ginger, grated.
▫️2 garlic cloves, crushed.
▫️¼ c. red curry paste.
▫️1 qt. low sodium vegetable stock.
▫️2 T. peanut butter.
▫️2 T. tamari.
▫️1 14 oz can full fat coconut milk.
▫️1 red bell pepper, sliced into bite-sized pieces.
▫️2-3 bunches broccolini, washed and trimmed.
▫️Limes, optional as garnishment (but highly recommended).
▫️Scallions, thinly sliced, optional garnishment.
▫️Sriracha, optional as additional spice.
Prepare the ramen noodles al dente in accordance with package directions. Set aside.
In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
Add the garlic and the fresh ginger. Sauté for 1-2 minutes more being careful not to burn the garlic.
Add the red curry paste and saute for about 1 minute, stirring constantly and allowing the paste to toast slightly.
Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes.
Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles. Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice.