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I Red Curry Ramen Noodle Bowl

Name: I Red Curry Ramen Noodle Bowl
Ingredients: 2 t. sesame oil.; 8-10 shiitake mushrooms, washed, dried and sliced.; 1 inch fresh ginger, grated.; 2 garlic cloves, crushed.; 1/4 c. red curry paste.; 1 qt. low sodium vegetable stock.; 2 t. peanut butter.; 2 t. tamari.; 2-3 bunches broccolini, washed and trimmed.; limes, optional as garnishment (but highly recommended).

Budget CookingCooking for KidsCooking for TwoVeganVegetarianSoups, Stew, and ChiliEasy SoupMoney saving recipesKid-friendlyHealthy soupsDinnersLunch

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Plantd™ | Plants + Planet

240 recipes

Ingredients

2 t. sesame oil.
8-10 shiitake mushrooms, washed, dried and sliced.
1 inch fresh ginger, grated.
2 garlic cloves, crushed.
1/4 c. red curry paste.
1 qt. low sodium vegetable stock.
2 t. peanut butter.
2 t. tamari.
2-3 bunches broccolini, washed and trimmed.
limes, optional as garnishment (but highly recommended).

Preparation

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