Vegan Curry Ramen Noodles - Food Today

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

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.

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