If you are looking to level up your ramen game, then this Vegan Spicy Curry Ramen is just the dish you’ve been looking for! Easy, one pot, and big flavor!
When most Americans think of ramen, they think of those little packets or cups that are ready in minutes. However, ramen is so much more than that! This vegan spicy curry ramen is here to show you just how much flavor you can get out of those noodles.
Don’t get me wrong, those little packets come in handy when you need a quick meal, don’t feel like cooking, and/or need something VERY budget friendly.
Nonetheless, ramen noodles themselves can absorb so much flavor so why not level up your ramen game and make something that will truly have you thinking you’re making restaurant quality food in the comfort of your own home!
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Why You’ll Love This Recipe
- Flavorful – with the aromatics, seasonings, and other ingredients that we build upon you end with a super flavorful side dish that you will love
- Restaurant Quality – this flavor of this dish is so amazing, you will feel like you just stepped into a ramen restaurant while never leaving home
- One Pot – This is all made in one pot which means that it’s easy!
🥘Recipe Ingredients
Gather your ingredients!
- Ramen Packets – you can either use the packet ramen and just omit the seasoning they come with or buy ramen noodles that don’t come with any seasoning packets.
- Vegetables – for this dish we are both cooking vegetables and using some as raw ingredients on the top. Our choices to cook were bok choy and bean sprouts. These add a leafy green and a crunch which adds nutrients and texture. Our raw veggies on top were carrots, red cabbage, and edamame.
- Aromatics – fresh garlic and ginger start this dish with building flavor
- Vegetable Stock – Vegetable stock will add flavor into our sauce from the start. We like to use a low-sodium or no salt variety so we can control the sodium level.
- Coconut milk – will help us get enough liquid but also give a creamy component to the dish that also doubles as helping to balance out the spiciness
- Chili Garlic Paste – we use this to continue to build flavor, but also give that spice to the dish. We pair it with tomato paste to help give some more acid to balance things out
- Spices – we use curry powder, garam masala, cinnamon, salt and black pepper. These warm spices will bring comfort, spice, and flavor to this dish.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Ramen Packets – if you don’t want to use ramen, you can still do this with any long pasta noodle. You can use gluten free noodles if you need, just note the cooking time differences.
- Vegetables – feel free to get creative with your vegetables, green beans, potatoes, wakame, spinach or kale, broccoli, corn, peas, snow peas are all great options. Mushrooms could also be sauted and remove and readded at the end for a great option.
- Vegetable Stock – You can replace some or all of the vegetable stock with water, but note that it will greatly change the flavor
- Coconut milk – *if* you need to change this, try to go with another creamy option that is unsweetened and unflavored. Soy milk could be a good option or cashew cream or even unflavored non-dairy yogurt (note, that these usually have a strong tang, so be mindful)
- Chili Garlic Paste – red curry paste could be an alternative to the tomato paste and chili garlic.
- Spices – if you don’t want this to be so spicy, you can try omitting some of the curry powder/garam masala and/or black pepper. Then add as desired.
- Protein – You can also add something like tofu to this dish for more protein if you desire
Recipe FAQs:
You’ll want to use long gluten free noodles if you need too. Coconut milk can be swapped with more vegetable stock and/or a creamy non-dairy milk. Swap out the edamame for something like green peas.
We don’t recommend freezing this dish all together, but you can make the sauce in batches and freeze just the sauce.
Yes, this dish is good for 2-3 days after it’s made. We recommend not adding the fresh toppings on top until ready to eat. Store in a tightly sealed container in the fridge when not using.
If you know you are spice-sensitive going into making this dish, then we recommend using just tomato paste instead of adding the chili garlic sauce, as well as reducing some of the curry powder/garam masala/black pepper that is added. You can taste and adjust these as you cook.
If you already made the recipe and it’s now to spicy for you, you can add more coconut milk to the dish, some acid like lime juice, or even a few tablespoons of peanut butter (noting the flavor change that will happen). You could also eat this dish with a side of avocado which will help tone down the heat in your mouth.
Other Vegan Noodle Recipes to Consider:
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Vegan Spicy Curry Ramen
Ingredients
- 2 tablespoon olive oil
- 6 cloves garlic, minced
- 1-2 inch piece ginger root, grated
- 1 ½ tablespoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chili garlic sauce
- 2 teaspoon tomato paste
- 6 cups low sodium vegetable stock (1440g)
- 1 ¾ cups coconut milk (450g)
- 3-4 packs dry ramen noodles
- 2 small bok choy, halved
- 2 cups bean sprouts (220g)
- 1 cup red cabbage, chopped (90g)
- 1 lime, cut into wedges
- 2 cups shelled, cooked edamame (320g)
- 1 cup shredded carrots (185g)
- black sesame seeds
Instructions
- In a large high walled skillet or dutch oven, over medium heat, add oil. Once hot, add garlic and ginger and sauté for 30 seconds. Add spices (curry powder through black pepper), chili garlic sauce and tomato paste. Stir together and make a paste with the ingredients. Cook for another 30 seconds, careful not to burn.
- Add vegetable stock and coconut milk and stir well to combine with the paste. Reduce to simmer. Add Ramen packets. As the noodles soften, break them apart. Cook for 8-10 minutes. During the last 5 minutes, add bok choy and bean sprouts.
- Once finished, add some noodles and broth to a bowl. Add raw vegetable toppings on top as desired. Drizzle with lime and black sesame seeds.
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