If you are looking to level up your ramen game, then this Spicy Coconut Curry Ramen is just the dish you’ve been looking for! It’s easy, one pot, and big flavor!
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Want to level up your weeknight ramen? Here’s the hack: throw out that spice packet and lead with bold flavors from your pantry.
My mom didn’t cook growing up, so ramen was on repeat often. But just the cheap $0.20 packages with the seasoning packet. Listen, ramen got me through a lot of hard times including college. To this day, I’ll never turn down a simple bowl of ramen.
But if you want restaurant-quality, bold flavor, one-pot ramen without a ton of effort, take my tips as both a long-time chef and mom and know that this vegan curry ramen is a dish that delivers satisfaction.
Jump to:
Why You’ll Love This Curry and Ramen Together
- Versatile – this is one of those amazing recipes that you can switch up the vegetables and also have what feels like a different meal. Also great for fridge clean outs!
- 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 to make and clean-up!
Vegan Ramen Recipe Ingredients
Gather your ingredients!
Ramen
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.
Substitute: 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
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.
Substitutes: 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.
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.
Substitute: You can replace some or all of the vegetable stock with water, but note that it will change the flavor depending on how much you swap
Coconut milk
This 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
Substitute: *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
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
Substitute: red curry paste could be an alternative to the tomato paste and chili garlic. Please note that not all paste are made equal and some may be spicier than others.
Spices
We use curry powder, garam masala, cinnamon, salt and black pepper. These warm spices will bring comfort, spice, and flavor to this dish.
Substitute: 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
The edamame and some of the vegetables are helping with protein here, but if you really want to level it up, you can also add something tofu or a vegan chicken/soy curl/steak to this dish.
See my recipe card below for a complete list of the ingredients with measurements.
Meal Prepping, Storage, and Reheating
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.
- Meal Prepping – 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. Tip: If you don’t want your noodles to soak up the broth, you need to store them separately.
- Storing – Store in a tightly sealed container in the fridge when not using.
- Reheating – You can heat in a microwave safe bowl in the microwave for 1-2 minutes or until heated through, stirring before trying. Alternatively, you can heat in a saucepan over medium until warmed throughout.
Other Vegan Noodle Recipes to Consider:
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Curry Ramen Recipe
Ingredients
- 2 tablespoon olive oil
- 6 cloves garlic, minced
- 1-2 inch ginger root, grated
- 1 ½ tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- 1 tablespoon chili garlic paste
- 2 teaspoon tomato paste
- 6 cups low sodium vegetable stock (1440g)
- 1 ¾ cups coconut milk (450g)
- 9-12 ounces 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 2 tablespoon oil. Once hot, add 6 cloves minced garlic and a 1-2 inch piece of ginger grated and sauté for 30 seconds. Add 1 ½ tablespoon curry powder, 1 teaspoon each garam masala and salt, and ½ teaspoon each cinnamon and black pepper, 1 tablespoon chili garlic paste and 2 teaspoon tomato paste. Stir together and make a paste with the ingredients. Cook for another 30 seconds, careful not to burn.
- Add 6 cups vegetable stock and 1 ¾ cups coconut milk and stir well to combine with the paste. Reduce to simmer.
- Add 3-4 ramen packets. As the noodles soften, break them apart. Cook for 8-10 minutes.
- During the last 5 minutes, add 2 halved baby bok choy and 2 cups bean sprouts.
- Once finished, add some noodles and broth to a bowl. Add shredded red cabbage, edamame, and/or shredded carrots on top as desired. Drizzle with lime and black sesame seeds.
Notes
Video
Nutrition
Recipe FAQs:
Honestly, yes, you could. However, you’d be missing out on some of the key flavors that you get here when you start building layers of flavor like soaking the noodles.
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.
This is the absolute best thing I have ever cooked…and I’m 50. Thank you so much! It was so colorful, nutritious, and again Dee li shush! You guys rock
Wow, thank you!
Yummy and quick to come together
Happy you enjoyed it
Delicious!!! I used Momofuku Chili Crunch instead of garlic paste. Nice kick. Love this soup! Thank you so much for sharing!
Great idea!
10/10!!
Just the right amount of spice – the flavors are amazing!!
So glad you enjoyed it!
Is the sodium count of 3593mg accurate? Seems excessive.
So sorry, it’s been fixed. It was including the ramen seasoning packets AND using regular instead of low-sodium stock as called for.
Is the sodium content listed when using the ramen spice packets? It seems really high using the ingredients you have chosen.
You’re so right, it was including the sodium packets. So sorry, it’s been fixed.
Delicious! What an easy, flavorful meal. I loved having some veggies that were raw and some that were cooked. Not only was it super tasty, but it also had the house smelling amazing as well. This will become a staple in my house, as I love that I can change up the veggies and it will feel like a different meal. Yum!
It’s one of those fridge clean out meals that just hits the spot every time!