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    You are here: Home / Recipes / Under 60 Minute Meals / Curry Ramen

    Curry Ramen

    Posted: Apr 16, 2021 Last Modified: Apr 12, 2021 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    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!

    Dutch oven with curry ramen.


     

    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!
    Bowl of curry ramen.

    What You’ll Need

    Ingredients for curry ramen.
    • 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

    • Curry paste and powder being added in with garlic and onions in a dutch oven.
    • Stock and coconut milk added to a pot.
    • Instant noodles being added to curry.
    • 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.
    • Vegetables added to curry ramen.
    • Curry ramen garnished with lime and green onions.

    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.
    Chicken katsu in a bowl of curry ramen.

    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!
    5 from 2 votes
    Print Recipe Rate this Recipe
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    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! ♥
    Author: Carmy
    Course: Main Course
    Cuisine: Asian
    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
    Facebook
    Shop my Amazon faves
    Email: [email protected]

    Comments

    1. Hammer says

      June 14, 2024 at 8:02 pm

      5 stars
      Extremely good. I’ve made it a couple times now and even my boomer Mom enjoys it 🙂

      Reply
      • Carmy says

        June 16, 2024 at 4:57 pm

        I am so happy to hear you and your mom enjoyed this curry ramen recipe!

        Reply
    5 from 2 votes (1 rating without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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