Asian · lunch

Coconut Curry Ramen Noodles

Name: Coconut Curry Ramen Noodles
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500 g Mixed Mushrooms (of your choice); 1/3 cup (80ml) Soy Sauce; 1 tsp Grated Fresh Ginger; 1/2 tsp Curry Powder; 1/2 tsp Chili Sauce (Sambal Oelek); 1 tsp Maple Syrup; 6 cups (1.4 litres) Vegetable Stock; 1/4 cup (4 tbsp) Red Curry Paste; 1 14 oz (400g) tin Coconut Milk; 1 Red Onion; 1 (200g) block Tofu; Rice Noodles; Fresh Coriander; Spring Onions; Sesame Seeds

“The recipe Coconut Curry Ramen Noodles is ready in around 1 hour and 40 minutes and is definitely an awesome dairy free, lacto ovo vegetarian, and vegan option for lovers of Japanese food. For $5.96 per serving, you get a main course that serves 4. One serving contains 630 calories, 16g of protein, and 32g of fat. A mixture of coriander, curry powder, rice noodles, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. With a spoonacular score of 62%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Thai Coconut Curry Ramen, Green Coconut Curry Ramen, and Cashew Coconut Curry Noodles.”

total: 1 h 40 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Mushroomsof your choice500 g
Soy sauce80ml80 ml
Ginger1 tsp
Curry powder½ tsp
Chili sauceSambal Oelek½ tsp
Maple syrup1 tsp
Vegetable stock1.4 litres1.4 l
Curry paste4 tbsp4 tbsp
Coconut milk400g400 g
Onion1
Block tofu200 g
Rice noodles4 servings
Coriander4 servings
Spring onions4 servings
Sesame seeds4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 1 h 40 min

1
Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or up to overnight.
2
Remove from the fridge once marinated and set aside as you prepare the rest of the curry.Finely dice the red onion and heat 1 tbsp oil in the bottom of a large stockpot. Fry the onion for 2-3 minutes on a medium/high heat until it starts to soften. Then add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.
3
Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.

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