Who doesn’t love ramen? It is so versatile and can be a money-saving dish or a splurge, a comfort food or a midnight snack. It can feel fancy or simple. The possibilities are endless, yet always delicious. In this recipe, the ramen is served in a creamy coconut curry sauce that feels fancy, but is so easy to achieve.
Aside from its tastiness, this recipe is easy to make, and does not take a lot of time. You can prepare the whole dish in one pot, in under 30 minutes! It is also easy to make this dish vegetarian, or even vegan, with a few simple swaps.
Why You'll Love This Curry Ramen
- Quick and Easy – This dish takes just 25 minutes to prepare, and the techniques are simple, so this is a great meal to make during busy weeknights!
- One Pot – I love one-pot recipes because they are easy and dirty less dishes. But beyond that, one-pot meals always have an extra layer of flavor that really lends that “from scratch” feeling.
Ingredients for Curry Ramen
- Pork – Before you start, cut 12 oz of pork into small cubes. Keep it small enough to scoop up in a bite with your noodles and veggies.
- Oil – You just need a little oil to cook your pork. Sesame oil will add an extra layer of flavor, but olive oil works great too!
- Salt & Pepper – The pork needs a little salt and pepper for seasoning!
- Ginger – Fresh ginger brings a punch of flavor to this curry ramen. It is also energizing and anti-inflammatory!
- Garlic – You will need to add your garlic to the pot with the ginger and curry until it gets fragrant, so it is best to stick with minced garlic. If you need to replace it with garlic powder, take care not to burn it.
- Curry Powder - We can’t have curry ramen without curry! This dish gets its curry flavor from both the powder and the paste.
- Tomato Paste – You only need 1 tablespoon of tomato paste for this dish. Tomato paste works best because of its thickness, but if you catch yourself in a pinch, you can replace it with ketchup, or a few spoonfuls of tomato puree.
- Red Curry Paste – Red curry paste really gives this dish a majority of its flavor. If you have a shellfish allergy, double check your red curry paste to make sure that it is shellfish free.
- Soy Sauce – I recommend using light soy sauce in this dish. Regular soy sauce will work in its place.
- Chicken Stock – You can use chicken or vegetable stock, according to your preference!
- Coconut Milk – Make sure to use canned coconut milk, not the kind in the refrigerated section. Canned coconut milk has a higher fat content that is necessary to make your ramen broth.
- Lime Juice – You can use a fresh squeeze of lime juice, or simply measure out a tablespoon of bottled lime juice.
- Snow Peas – Snow peas are a great choice for ramen because of their tender and slightly sweet profile. You can enjoy them right in their pod. If you don’t have any, you can toss in some canned or frozen sweet peas.
- Ramen – Since this recipe makes 4 servings, you will need 3 blocks of ramen. If you are using the individual instant ramen packs, discard the flavor packets, or save them to season your popcorn or French fries another time
Ingredients for Optional Garnishes
- Green Onions – Green onions add an earthy pungency that breaks up the creaminess of the broth. If you don’t like green onions, I recommend replacing it with something else to contrast the coconut broth. You could try red onion, pickled bamboo shoots, or just a little onion powder.
- Cilantro – I recommend chopping fresh cilantro for this dish. I toss the cilantro end towards the end of the recipe, so it adds a hint of spice, while also offering an element of wilted greens to the dish. If you don’t like cilantro, but still want something green, try a little baby bok choy.
- Carrot – Shredded carrot adds a lovely crunch to the dish. (If you have leftover carrots, you can toss them in olive or sesame oil and sprinkle with your unused ramen seasoning and roast for a side dish on another day! If you like your carrots glazed, add honey and sriracha during the last few minutes of roasting.)
- Eggs – I don’t think there is a dish that is more instagram-worthy than ramen with soft boiled egg! It also tastes great and adds a boost of protein.
- Optional Garnishes – If you enjoy topping your ramen with extra garnishes, try sesame seeds, cilantro, green onion, or lime wedges.
How to Make It
- First, salt and pepper the cubed pork.
- Over medium-high heat saute the pork for 3-5 minutes in olive oil. Remove pork from pot and save for later.
- Add ginger, garlic, curry powder, tomato paste and red curry paste to the pot. Cook for 60 seconds to aromatize the ingredients.
- Whisk in soy sauce, stock, coconut milk and lime juice, then cook for another 2 minutes.
- Toss in the ramen noodles, snow peas, green onions and cilantro. Cook for 3-5 minutes or until noodles are cooked. Serve hot.
- Fill the bowls up evenly with the curry ramen and portion out the eggs, pork, carrot and any extra garnishes as desired.
Step by Step Instructions
First, make sure that your pork is cubed in small, bite-sized chunks. Season it with salt and pepper.
Now you can cook the pork. Heat your pot over medium-high with 1 tablespoon of olive or sesame oil. Saute your pork for 3-5 minutes, or until done. Remove the pork from the pot and set it aside for later.
Next, make the seasoning for your ramen broth. Add your ginger, garlic, curry powder, tomato paste, and red curry paste to the pot, and cook for 60 seconds, or until fragrant.
Make your broth! Add your soy sauce, chicken or veggie stock, coconut milk, and lime juice to the pot and whisk until they are completely mixed. Cook your broth for 2 minutes.
Once your broth is ready, you can cook your noodles! Add 3 portions of ramen to the pot, along with your snow peas, green onions, and cilantro. Cook for 3-5 minutes, or until your ramen is al dente, and easily breaks apart.
Add your ramen to the bowls, and top with pork, eggs, and carrots. Garnish as desired, with sesame seeds, cilantro, green onion, or lime wedges. Enjoy hot!
Cook's Tips
- Curry ramen only stays good in the refrigerator IF broth and noodles are separated. Otherwise noodles will turn soggy.
- Reheat leftovers on the stovetop for 4-5 minutes on medium heat, or in the microwave for 60-90 seconds.
- You can easily make this recipe vegetarian or even vegan! To do so, omit the pork, or replace it with tofu prepared however you like. Opt for veggie broth over chicken, and make sure that your red curry paste doesn’t contain shrimp.
FAQ:
Ramen broth is so delicious with coconut milk added. A few things to note are that you should use canned coconut milk, and that you don’t want the milk to be the only liquid in the pot. Using only coconut milk will result in a cloying broth, and it lends the possibility that your noodles won’t cook right. I recommend doing part broth, part coconut milk for the most savory, creamy broth!
Your curry ramen will be easiest if you use a boneless cut of pork. Pork belly is authentic, while the shoulder and tenderloin work great as well.
Looking for more Asian inspired dishes? Try these:
If you have tried this Curry Ramen recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! For more inspiration follow us on Instagram or like us on Facebook to find more easy meals.
Curry Ramen One Pot
Ingredients
- 12 oz Pork cleaned and small cubed
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Olive or Sesame Oil
- 1 tsp Fresh Ginger grated
- 1 tbsp Garlic minced
- 2 tsp Curry Powder
- 1 tbsp Tomato Paste
- 2 tbsp Red Curry Paste
- 2 tbsp Light Soy Sauce
- 4 cups Chicken or Vegetable Stock
- 1 13.5 oz can Coconut Milk
- 1 tbsp Lime Juice
- 1 cup Snow Peas cleaned
- 3 3 oz portions Ramen Noodle Bricks, discard the flavor packet
- 2 tbsp Green Onions sliced
- 1 tbsp Cilantro chopped
- 1 cup Carrot shredded
- 2 Soft Boiled Eggs halved
- Optional Extra Garnish: sesame seeds cilantro, green onion, lime wedges
Instructions
- Salt and pepper the cubed pork.
- Over medium-high heat saute the pork for 3-5 minutes. Remove pork from pot and save for later.
- Add ginger, garlic, curry powder, tomato paste and red curry paste to the pan. Cook for 60 seconds to aromatize the ingredients.
- Whisk in soy sauce, stock, coconut milk and lime juice then cook for another 2 minutes.
- Toss in the ramen noodles, snow peas, green onions and cilantro. Cook for 3-5 minutes or until noodles are cooked. Serve hot.
- Fill the bowls up evenly with the curry ramen and portion out the eggs, pork, carrot and any extra garnishes as desired.
Notes
Reheat by stove top for 4-5 minutes over medium heat or microwave for 60-90 seconds.
Nutrition
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