RED RAMEN RECIPES

Name: Red Curry Ramen Noodle Bowl
Total time: 30 min
Yield: 4
Ingredients: 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen; 2 tbsp sesame oil; 8-10 shiitake mushrooms (washed, dried & thinly sliced); 1 inch fresh ginger (minced or grated); 2 cloves garlic (peeled & crushed); ¼ cup red curry paste; 1 qt vegetable broth (low sodium); 2 tbsp peanut butter; 2 tbsp soy sauce or tamari; 1 14oz can coconut milk (full fat); 1 red bell pepper (washed & sliced into bite-sized pieces); 2-3 bunches broccolini (washed & trimmed); 2 fresh limes (sliced into wedges (optional garnish)); 1-2 scallions (thinly sliced (optional garnish)); Sriracha (optional)

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RED CURRY RAMEN NOODLE BOWL – LOTUS FOODS WEBSITE

Red Curry Ramen Noodle Bowl – Lotus Foods Website image

This easy ramen recipe will get vegan comfort food on your table in less than 30 minutes. The Thai red curry paste puts a twist on this traditional Japanese dish and makes it both savory and spicy.

Provided by @herbivoreskitchen

Categories Main Course

Total Time 30 minutes

Yield 4

Number Of Ingredients 15

Ingredients

4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
2 tbsp sesame oil
8-10 shiitake mushrooms (washed, dried & thinly sliced)
1 inch fresh ginger (minced or grated)
2 cloves garlic (peeled & crushed)
¼ cup red curry paste
1 qt vegetable broth (low sodium)
2 tbsp peanut butter
2 tbsp soy sauce or tamari
1 14oz can coconut milk (full fat)
1 red bell pepper (washed & sliced into bite-sized pieces)
2-3 bunches broccolini (washed & trimmed)
2 fresh limes (sliced into wedges (optional garnish))
1-2 scallions (thinly sliced (optional garnish))
Sriracha (optional)

Steps:

Prepare the ramen noodles al dente in accordance with package directions. Set aside.
In a large stockpot, heat the sesame oil. When simmering, add the mushrooms and sauté until golden brown.
Add the garlic and the fresh ginger. Sauté for 2-3 mins, being careful not to burn the garlic.
Add the red curry paste and sauté for 1-2 mins, stirring constantly and allowing the paste to toast slightly.
Add the vegetable broth, peanut butter and soy sauce/tamari. Simmer for 5-8 mins.
Add the coconut milk, bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
Add the noodles to serving bowls; spoon the broth over the noodles.
Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice.

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