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Creamy Curry Ramen Bowl

Creamy Curry Ramen Bowl recipe served in a bowl with spoon.

Creamy curry ramen bowl with @LotusFoods Rice Ramen Noodles 😋 – tag your ramen lover foodie & save🔖 this easy recipe to make today. Ramen in creamy broth is my favorite combo plus it’s one of the best ways to serve it with a variety of vegetables.

To make this dish gluten-free, I used Organic Millet & Brown Rice Ramen Noodles that are made with easily digestible grains. The noodles’ amazing chewy & silky texture makes you want to slurp up the whole bowl 🤩. I hope you give it a try & have a lovely day, friends 🤗.

Creamy Curry Ramen Bowl recipe served in a bowl with spoon.

Creamy Curry Ramen Bowl

The noodles’ amazing chewy & silky texture makes you want to slurp up the whole bowl.
5 from 5 votes
Total Time: 30 mins
Course: Dinner, Lunch
Cuisine: Asian-Inspired, Thai-Inspired
Keyword: gluten-free curry recipe, healthy curry recipe, Recipe, Vegan, vegan curry
Author: WoonHeng
Servings: 2 people

Ingredients
 

  • 2 servings Brown Rice Ramen Noodles cooked based on package's instructions⁣
  • 4 oz firm tofu pressed & cut into cubes⁣
  • 1 small eggplant cut into large bite-sized pieces⁣
  • 1/2 cup mushrooms chopped
  • 1/2 cup long beans cut into 1 inch long
  • 1/2 cup mung beans sprouts
  • 1/2 cup bok choy blanched in hot water for 1 min
  • corn starch
  • oil for cooking
  • salt to taste

Curry Ingredients

  • 3 cups veggie stock
  • 2 tbsp red curry or homemade sambal paste, adjust spiciness accordingly
  • 1/2 cup coconut milk or more for a creamier version
  • 1 tbsp fried shallots
  • salt to taste

Instructions

  • Coat tofu cubes with cornstarch. In a heated non-stick pan with 1 teaspoon oil, lightly pan-fry tofu until golden brown on all sides, season with salt, then set aside.⁣
  • Using the same pan, add more oil & bring the heat up. Fry eggplant until fully cooked & set aside.⁣
  • To make the curry, place veggie stock, red curry paste & fried shallots in a pot, then bring it to boil while stirring continuously until the paste dissolves. Season accordingly & add in coconut milk.
  • Turn heat to low, add in long beans, mushrooms & let simmer for another 2 mins or until long beans are cooked through.
  • To serve, place cooked ramen & mung bean sprouts in a bowl, then ladle soup over & top with tofu & veggies. Enjoy!⁣

Notes

*If you prefer cooked mung bean sprouts, add them to the hot soup right before serving.⁣
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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