Made in just one pot, this Curry Ramen is done in less than 30 minutes! It’s a healthy quick meal that’s packed with vegetables and loaded with flavours!
Why You’ll Love This Curry Ramen Recipe
- It’s so easy! This is one of the ways I like to step up my instant noodle game. It’s so easy to do and turns instant noodles from a lazy dorm room dinner to a well-rounded weeknight meal!
- It’s healthy. Instant noodles aren’t exactly known to be healthy but with this curry ramen, I’ve packed it with as much vegetables as the pot fits!
- It’s versatile. It a super customizable recipe as you can pretty much adjust it to whatever ingredients you have in your fridge. I’ll have some suggestions down below!
What You’ll Need
- sesame oil
- green curry paste — this is the one I use.
- curry powder
- garlic
- onion
- shallots — this is optional! I had a bulk box on hand so I added it in.
- vegetable broth
- coconut milk — I always use full fat coconut milk.
- instant noodles — you can use any instant noodles of your choice but you can see the one I use in the photo up above!
- baby spinach
- mushrooms — I sliced portobella mushrooms
- snow peas
- peas — I add mine from frozen
- lime
How to Make Homemade Curry Ramen
- In a pot on medium heat, add in sesame oil, curry paste, curry powder, garlic, onions, and shallots and sauté them until everything is mixed together.
- Add in 4 cups of vegetable stock and coconut milk and bring it to a boil.
- Add in the instant noodles. Mine takes 6 minutes to cook through, make sure to check the packaging of yours to avoid over/under cooking.
- 2 minutes before the noodles are done, add in the spinach, mushrooms, snow peas, and peas. Mix to combine.
- Before serving, add in a splash of lime juice. Top with green onions and toasted sesame seeds if you’d like.
Recipe Variations
- Add in protein such as chicken katsu, shredded chicken, or tofu.
- Swap spinach for baby bok choy, kale, or greens of your choice.
- Serve with a soy sauce egg or poached egg.
- Add in some sliced jalapeño for an extra kick.
Curry Ramen
Made in just one pot, this Curry Ramen is done in less than 30 minutes! It’s a healthy quick meal that’s packed with vegetables and loaded with flavours!
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Servings: 4 servings
Ingredients
- 2 tbsp sesame oil
- 2 tbsp green curry paste
- 1 tbsp curry powder
- 2 tbsp garlic, minced
- ½ onion, sliced
- 1 shallots, optional
- 4 cups vegetable broth
- 1 can coconut milk
- 4 servings instant noodles
- 2 cups baby spinach
- 2 portobella mushrooms, sliced
- 2 cups snow peas
- 1 cup peas, frozen
- 1 lime
Instructions
- In a pot on medium heat, add in sesame oil, curry paste, curry powder, garlic, onions, and shallots and sauté them until everything is mixed together.
- Add in 4 cups of vegetable stock and coconut milk and bring it to a boil.
- Add in the instant noodles. Mine takes 6 minutes to cook through, make sure to check the packaging of yours to avoid over/under cooking.
- 2 minutes before the noodles are done, add in the spinach, mushrooms, snow peas, and peas. Mix to combine.
- Before serving, add in a splash of lime juice. Top with green onions and toasted sesame seeds if you’d like.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Disclaimer
More Recipes Using Green Curry Paste
- Whole Thai Curry Chicken with Coconut Milk
- Instant Pot Coconut Thai Curry Chicken Meal Prep
- Instant Pot Thai Inspired Chicken Noodle Soup
- Thai Potato Leek Soup
- Instant Pot Thai Carrot Sweet Potato Soup
Other places to connect with me
@carmyshungry on Instagram
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Email: [email protected]
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