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Coconut Curry Zoodle Ramen

Coconut curry zoodle ramen with zucchini noodles, mushrooms in a bowl with chop sticks. Vegan curry vegetarian curry.
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • 1 tablespoon red curry paste, (see Note 1)
  • 2 tablespoons yellow curry powder
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups vegetable stock
  • 2 (13.5-ounce) cans full-fat coconut milk, shaken
  • 1 bunch green onions, dark green slices reserved for garnish
  • 8 ounces cremini or shiitake mushrooms, sliced
  • 1 large red bell pepper, thinly sliced
  • 2 tablespoons fresh lime juice (from 2 limes), plus more to taste
  • 1 teaspoon kosher salt
  • 6 cups spiralized zucchini noodles, from about 3 medium zucchini (see Note 2)
  • 2 cups shredded red cabbage
  • Sesame seeds, for serving (optional)

Method

  1. In a large pot over medium heat, whisk together the curry paste, curry powder, sesame oil, garlic, and ginger. Cook, stirring constantly, until fragrant and the paste begins to deepen in color, about 2 minutes.
  2. Pour in the vegetable stock and coconut milk, whisking to incorporate the curry mixture. Add the white and light green parts of the green onions, the mushrooms, bell pepper, lime juice, and the salt. Increase the heat to high and bring to a boil. Cook, stirring occasionally until the vegetables are tender, about 6 minutes.
  3. Add the zucchini noodles to the pot and stir gently just until they're incorporated and heated through, about 1 minute. Do not let them cook longer or they'll become mushy. Taste and add more lime juice if desired.
  4. Divide the ramen among 4 bowls. Garnish with shredded red cabbage, the reserved dark green onions, and sesame seeds, if using.

Notes

1. Look for red curry paste without shrimp paste if you're keeping this vegan.

2. You can make zucchini noodles using a spiralizer, julienne peeler, or vegetable peeler. Many grocery stores also sell pre-made zucchini noodles in the refrigerated produce section—a total time-saver for busy weeknights.