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Curry Ramen One Pot
This is a great fast recipe when you want some ramen quickly
Course
dinner
Cuisine
Asian
Keyword
noodles, ramen
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
4
servings
Calories
405
kcal
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
Can be kept in an air tight container up to 4 days in fridge.
Reheat by stove top for 4-5 minutes over medium heat or microwave for 60-90 seconds.
Nutrition
Calories:
405
kcal
|
Carbohydrates:
18
g
|
Protein:
26
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
162
mg
|
Sodium:
1173
mg
|
Potassium:
782
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
7055
IU
|
Vitamin C:
22
mg
|
Calcium:
80
mg
|
Iron:
3
mg