Red Curry Ramen | Homemade Vegan Ramen
My boyfriend and I LOVE Ramen. Anytime we are in Chicago or traveling to a new city, stopping for a bowl of ramen is usually pretty high on our priority list. I finally took the chance of making my own at home and was so impressed with how it turned out. This recipe will take about a half hour to make and will leave you with lots of leftovers or is perfect to feed a crowd. Let's get cooking!
Ingredients: 5 1/2 Cups Vegetable Broth
1 Package Extra Firm Tofu
1 Can Coconut Milk (full or low fat)
1 Package Rice Noodles (Find in the Asian Section)
2 Tbs Red Curry Paste
Small Head of Broccoli
2 Large Carrots
1 Medium Onion
1 Medium-Large Green Pepper
1 Cup Green Onions
2 Tbs Minced Garlic
Salt and Pepper
Preheat oven to 425 Degrees F. Press the water out of your tofu and slice into cubes. Grease a baking sheet and lay out tofu. Cover tofu with olive oil, salt, and pepper. Bake for 30 minutes, flipping over halfway through cooking.
Next, prep your curry sauce. Heat a large skillet with olive oil over medium-high heat. Saute garlic and green onions for about 2 minutes. Add in your curry paste, coconut milk, and seasonings. Bring to a boil then let simmer until ready for use.
Bring a large pot filled with vegetable broth to a boil. Cut your veggies to desired sizes and add them to vegetable broth to cook.
Cook your rice noodles according to packaging. When noodles are soft, add them to your curry sauce and let simmer while veggies and tofu finish cooking.
Once tofu is crispy, add it to your noddles and curry sauce. Mix until well covered. Add noodles to vegetable broth and veggie mix (once your veggies are tender). Add in more seasonings to taste. Mix well and enjoy!
Side Note: When I refrigerated my leftovers the noodles soaked up most of the vegetable broth which turned this into a noodle casserole type dish. It is very delicious and is like having two meals out of one recipe!