Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons canola oil
- 4 medium spring onions, sliced, green tops reserved
- 2 medium carrots, peeled into ribbons
- 2 heads bok choi, sliced
- 2 cloves garlic, peeled and sliced
- 5centimeters ginger, peeled and sliced into matchsticks
- 1/2 bunch coriander, fresh, chopped, stalks included
- 1tablespoons miso paste
- 1tablespoons soy sauce, reduced salt
- 1tablespoons curry powder, hot
- 400grams coconut milk, reduced fat
- 250grams wholewheat noodles
- 1 large lime, juiced
Description
This fragrant vegan ramen is a filling plant-based dinner option with coconut milk added for creaminess.
Method
Step 1 of 4
Heat the oil in a large, deep pan on medium heat and cook the spring onions, carrots and bok choi for 3-4 minutes, stir in the garlic, ginger, coriander stalks, miso and soy sauce cook for 1 minute. Stir in the curry powder and cook for 1 minute.
Step 2 of 4
Pour over the coconut milk, bring to the boil and reduce the heat. Simmer for 10-15 minutes to thicken and infuse.
Step 3 of 4
Cook the noodles according to pack instructions and tip into the pan with the vegetables.
Step 4 of 4
Stir in lime juice and serve topped with fresh coriander.
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