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  • Writer's pictureCrystal Munegatto

Curry Ramen Noodles


  • 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


  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 milkand 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

Enjoy! This dish has such a wonderful blend of beautiful flavours. I hope you love it!

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