VEGAN CURRY RAMEN NOODLES #vegan #vegetarian #ramen #food #breakfast

Would you be able to accept that 20 minutes is everything necessary to get this solid curry ramen noodle supper on the table?! Stacked with new veggies and rich curry flavors, you'll like serving this supper to your family!

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This is one of those plans that goes truly speedy. So instead of hack as you go, it's ideal to have every one of your veggies cut and prepared before you begin making the dish.

Warmth oil in a huge enameled cast iron pot over medium warmth and cook carrots, peas and mushrooms for a couple of minutes. At that point include curry glue, curry powder, garlic and ginger and cook for one more moment.

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INGREDIENTS

1 tablespoon sesame oil
1 cup shredded carrots
1 cup sugar snap peas
8 oz. sliced mushrooms
1–3 tablespoons red curry paste
2 teaspoons curry powder
6 cloves garlic, minced
2 teaspoons minced ginger
6 cups vegetable broth
1 (13.5 oz.) coconut milk
8 oz. ramen noodles
Juice of 1 lime
Kosher salt
fresh cracked pepper

For serving:

Fresh cilantro
Sliced jalapenos
Lime wedges

INSTRUCTIONS

Heat oil in a large pot over medium heat.
Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
Stir in broth and coconut milk and season to taste with salt and pepper.
Turn heat to medium high and bring to a simmer.
Add ramen noodles and cook for 10 minutes or until noodles are al dente.
Stir in the juice of 1 lime and serve!
Garnish with cilantro, jalapeno and lime wedges.

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