![]() So it shouldn't be hard to find noodles that are similar in size and shape to these, and that cook in just a few minutes when boiled.įeel free to add your favorites to this coconut curry ramen! Some of our family's favorites include: Most grocery stores have a wide selection of Chinese noodles.If your noodles take 10 minutes to cook when boiled, they'll likely take 15-20 minutes to simmer in this recipe so just keep that in mind. If you'll be using other noodles, be sure to pay close attention to their cook time.In this recipe, we are simmering the noodles (instead of boiling) so the cooking time is a bit longer (about 10 minutes or so).These ramen noodles were called " Chinese noodles" and the directions said to cook them in boiling water for 3 minutes. You can use other noodles if you aren't able to find ramen - but do remember that it will affect your cook time. ![]() This type of pan is going to ensure that the heat circulates evenly as your noodles and veggies simmer together! Use a big sturdy enameled cast iron pan for best results.I usually use Thai Kitchen red curry paste and find that it is very mild so I add the full three tablespoons in this recipe. Some Thai curry pastes can be spicy, so be sure to taste yours and adjust the amount in this recipe accordingly.If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. This ramen reheats beautifully, but if you're planning to eat it later make sure you separate the noodles from the broth before refrigerating.Stir together and cook for another minute.īring to a simmer, then add ramen noodles and continue simmering for 10 more minutes.įinish it off with a squeeze of lime juice and garnish with fresh cilantro and sliced jalapeno. Then add curry paste, curry powder, garlic and ginger. Heat oil in a large enameled cast iron pot over medium heat and cook carrots, peas and mushrooms for a few minutes. Lime Juice - A splash of lime juice at the end is really going to make all the flavors of the curry ramen pop.You can honestly use whatever quick cooking noodles you prefer for this soup. Ramen Noodles - At my grocery store, the ramen noodles I used for this soup are labeled " Chinese noodles".You can substitute with other plant-based milks, but they won't add as much flavor or that signature creamy texture. Coconut Milk - Full fat, canned coconut milk will give you the best flavor and texture. ![]() Vegetable Broth - If you aren't worried about this curry ramen being vegan you can use chicken broth.Garlic & Ginger - Fresh garlic and ginger are going to give you the best flavor for this dish, but garlic powder and ground ginger will work as well.Red Curry Paste & Curry Powder - I love to use a combination of curry paste and curry powder to really layer in the flavors.Just keep the amount of veggies the same and your ramen will turn out great every single time! Carrots, Snap Peas, Mushrooms - Feel free to use whatever veggies are in season to create your own personalized version of this hearty meal.Toasted sesame oil is also a great choice! Sesame Oil - You can substitute with olive oil if you don't have any sesame oil on hand but it adds such a delicious depth of flavor. ![]()
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