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Vegan Yellow Curry Ramen
The first time we ate this was at a Thai restaurant in the middle of nowhere, but it was so authentic. When we got home, I had to try and re-create the dish. This is one of my variations of it, but I’ll admit it’s still not perfected yet. Regardless, this version is pretty tasty and full of flavor.
Prep Time
45 minutes
Cook Time
15 minutes
Serves
4+
Ingredients
- Pickled Collard Greens (see my recipe for Asian Pickled Veggies)
- Air-Fried Tofu (see my recipe for Air-Fried Tofu)
- Broth:
- 2 tbsp coconut oil
- 1 small yellow or red onion
- 2 medium carrots
- 1 jalapeno
- 3 garlic cloves
- 1 inch of ginger
- 2 tbsp soy sauce
- 2 tbsp sriracha
- 1 tbsp yellow curry
- 1 tbsp turmeric
- 1 tbsp chili powder
- 1 tbsp papika
- 1 tbsp cumin
- 1 tsp black pepper
- 1 tsp salt
- ½ cup water or broth
- 1 can coconut milk
- Bowl:
- 1 medium red onion
- Ramen noodles
- Green onions
- ½ lime
- Sriracha to taste
Steps
1
Press the tofu for 20-30 minutes to get the moisture out, make air-fried tofu (see my recipe for Air-Fried Tofu).
2
Cut all the vegetables and make Asian pickled veggies (see my recipe for Asian Pickled Veggies).
3
Add the coconut oil to a frying pan, then add the following ingredients: onion, carrots, jalapeno, garlic cloves, and ginger. Sautee the vegetable until soft.
4
Once the vegetables are soft, add the following ingredients: soy sauce, sriracha, yellow curry, turmeric, chili powder, paprika, cumin, and black pepper.
5
Next add the water and salt, or broth, and let this simmer for 2-3 minutes. Then add the coconut milk, and let this simmer for 10 minutes.
6
While the broth is cooking, saute a red onion on medium heat until it browns and caramelizes.
7
Cook the ramen noodles according to the instructions.
8
Last assemble your noodle bowl in this order: 1. Ramen noodles, 2. Curry broth, 3. Pickled collard greens, 4. Air-fried tofu, 5. Green onions, 6. Caramelized onions, 7. Squeeze a helping Sriracha on top.