Coconut Curry Ramen Noodles

The recipe Coconut Curry Ramen Noodles is ready in around 1 hour and 40 minutes and is definitely an awesome dairy free, lacto ovo vegetarian, and vegan option for lovers of Japanese food. For $5.96 per serving, you get a main course that serves 4. One serving contains 630 calories, 16g of protein, and 32g of fat. A mixture of coriander, curry powder, rice noodles, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. With a spoonacular score of 62%, this dish is p

Instructions

1. 1

   Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or up to overnight.

2. 2

   Remove from the fridge once marinated and set aside as you prepare the rest of the curry.Finely dice the red onion and heat 1 tbsp oil in the bottom of a large stockpot. Fry the onion for 2-3 minutes on a medium/high heat until it starts to soften. Then add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.

3. 3

   Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.

4. 4

   Drain the mushrooms from the marinade, and grill them on a griddle pan on a medium/high heat until they are cooked through. Slice the tofu into slices and grill this too until the outside is crispy.Cook the noodles (variety of your choice, I used rice noodles) and place in the bottom of your serving bowls. Divide the soup between four then top with some mushrooms and tofu.

5. 5

   Add a sprinkle of sesame seeds, some fresh coriander and some sliced spring onions.

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