This easy ramen recipe will get vegan comfort food on your table in less than 30 minutes. The thai red curry paste, a twist on this traditional Japanese dish, makes this ramen noodle recipe both savory and spicy. I’ve loaded it with healthy vegetables and brown rice noodles for a healthy nutritional punch!
Prepare the ramen noodles al dente in accordance with package directions. Set aside. See recipe notes for suggestions if using rice ramen noodles.
In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
Add the garlic and the fresh ginger. Sauté for 2-3 minutes more being careful not to burn the garlic.
Add the red curry paste and saute for 1-2 minutes, stirring constantly and allowing the paste to toast slightly.
Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes.
Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles. Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice.
I like to use rice ramen noodles. I don't like to cook these in the broth though, because I find that they become mushy when overcooked. I make them al dente separately and add them to the bottom of the bowl just before I am serving. I then pour the broth over them.