If there’s one food that fits all moods, never disappoints, and feels like a warm hug, it’s ramen! And when the OG @ramenhairedgirl Vidhi Doshi sends in her unique ramen recipes, we know we have to try it out. This week, she tried out her coconut curry ramen recipe and it looked so tempting. The recipe is super simple, takes less than 30 minutes to prepare, and is vegan! So, scroll down to check out the full recipe if you’d like to try it out too.
What You’ll Need
2 tbsp sesame oil
1 tbsp minced garlic
1 tsp minced ginger
1 sliced onion
1 tbsp red Thai curry paste
2 tsp curry
2 cups chopped veggies
1 cup vegetable stock
250 ml coconut milk
2 tsp light soy sauce
2 tsp Chilli sauce
2 tsp maple syrup
1 tsp vegan fish sauce
1/2 cup white and purple cabbage
100 gms boiled noodles
Garnishes
Sesame seeds
Sesame oil
Chilli oil
Coconut milk
Green onions
Here’s How You Can Put It All Together
Step 1: In a pan heat the sesame oil, add the minced garlic and minced ginger. Sauté this for about 1-2 minutes.
Step 2: Add the onion, mix well, and sauté for 2-3 minutes.
Step 3: Now add the red curry paste and the curry powder and cook it for about 3-4 minutes. Then, add all the veggies of your choice. I’ve used peppers, green and yellow zucchini, baby corn, and cook them for about 3-4 minutes.
Step 4: Now add the veggie stock and coconut milk, salt, light soy sauce, chilli sauce, maple syrup, vegan fish sauce (optional), mix well, and cook covered for 10-12 mins.
Step 5: Now add the 2 types of cabbage and spring onion greens and cook this for about 3-4 minutes.
Step 6: Boil 100 gms of noodles and keep aside. Divide the noodles into two bowls, add the curry, spring onion greens, coconut milk, black and white sesame seeds, chillies, lemon juice, sesame oil and chilli oil.
You can even add carrots, moong sprouts, basil or tofu to your vegan coconut curry ramen at this point. Let us know in the comments below what you think of this recipe!
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