Veggie Ramen

Ingredients:

•  1 cup shredded carrot
• 1 cup green beans or sugar snap peas
• 1 pack of baby corn, chopped
• 8oz mushrooms, sliced
• 1 tbsp Thai red curry paste
• 2 tsp curry powder
• 6 cloves of garlic, minced
• 2 tsp minced ginger
• 6 cups veggie stock
• 1 can coconut milk
• 1 tsp honey
• 8oz egg noodles or ramen noodles
• juice of 1 lime
• salt and pepper, to taste
• coriander, to serve

Method:

1. In a large saucepan, add 1 tbsp of vegetable oil and fry off your mushrooms. I like mine a little bit golden.
2. Once the mushrooms are cooked add in the carrot, beans and baby corn.
3. Cook for a few minutes and then add in the curry paste, curry powder, garlic and ginger.
4. Cook for 1 minute and then add in the stock, and coconut milk and season to taste.
5. Bring to a simmer and add in your noodles.
6. Cook for 10 minutes or until the noodles are al dente, stirring every now and then.
7. Stir in the lime juice and serve up with a sprinkle of coriander.

Follow my video recipe here:

Original recipe from: https://midwestfoodieblog.com/vegan-curry-ramen/#tasty-recipes-11666-jump-target