Spicy Coconut Ramen Noodles: Vegan With A Kick

diet recipes

Ramen with a kick! If you’re not a fan of spice, you can leave out the chilli. This advises me a little one of my favored dishes from my last book, the tofu noodle soup, as it is so soothing and chock-full of punchy flavors.

Serves 2 | Under 30 minutes


  • 4 tablespoon chilli and lemongrass curry paste
  • 200g ramen noodles
  • 50g asparagus, woody ends broken of, spears reduced right into 5cm lengths
  • 1 tbsp groundnut oil
  • 400ml tin coconut milk
  • 450ml vegetable stock
  • 3 tablespoon soy sauce or vegan fish sauce, to taste
  • 2 pak choi
  • A handful of mangetouts, sliced
  • Juice of 1 lime
  • 2 handfuls of beansprouts
  • A couple of sprigs of fresh mint as well as coriander, to garnish

Method for this ramen noodle recipe:

1. Cook the ramen noodles in a pan of boiling water for 2-4 minutes or according to the packet instructions. Drain in a colander as well as plunge right into ice chilly water, then entrust to one side.

2. Put the asparagus spears in a frying pan of boiling water and also chef fir 2 minutes to blanch them, after that drain in a bowl-shaped sieve and also revitalize under chilly water.

3. Place 4 tablespoon of the chilli and lemongrass paste in a frying pan or saucepan as well as include the groundnut oil. Prepare over a tool warmth for 4-5 minutes until great smelling as well as slightly increased in color.

4. Add the coconut milk, supply as well as soy sauce to the wok, as well as slowly bring to the boil. Prepare for 5-6 mins to lower this fluid a little, which will certainly escalate and thicken the coconut base.

5. Cut the fallen leaves from the stems of the pak choi. Shred both the leaves as well as stems, keeping them separate. Add the stems, asparagus and also mangetouts to the base as well as cook for 2 minutes. Include the lime juice and the cliced pak choi leaves.

6. Split the noodles as well as beansprouts between the two bowls, ladle over the coconut brew and also garnish with the fresh natural herbs to serve.

This recipe

Lucy Watson, from whose cookbook we extracted this recipe, is queen of vegan cooking and delicious, wholesome meals. Go here for her chocolate fondant volcano pudding – likewise vegan, also mouthwateringly good.

Leave a Reply