Make some Spicy Curry Ramen with Hakubaku using our Kaedama authentic ramen noodles. This recipe is SUPER simple and uses only one pot! The key ingredient in the recipe is the sauce. What is great is that this recipe is so simple and easy to make, tasty, and satisfying. During the summer months we look to eat a light meal and spiciness (believe it or not) cools you off. And in the winter it warms you up!
Spicy Curry Ramen makes 2 servings and takes only 20 minutes on the stovetop.
- 2 packs Kaedama noodles BUY NOW>>
- 2 teaspoon olive oil
- 1 shallot, diced
- 1 onion, diced
- 5 cloves garlic (chopped)
- 1-inch grated ginger
- 1 teaspoon green curry paste
- 1 teaspoon red curry paste
- 1/2 teaspoon cayenne powder
- 1 teaspoon hot pepper flakes
- 32 oz low-sodium vegetable broth
- 1 can of full-fat coconut milk
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/3 cup peanut butter
Directions
- Heat a saucepan over medium heat and add olive oil. Add in chopped onion and shallot and sauté until translucent. Add in garlic and ginger until fragrant.
- Add in both the green and red curry pastes, the cayenne, and red pepper and stir until the mixture is coated, and reduce heat to low. -Next, add in the vegetable broth and coconut milk and allow to simmer.
- Add in the soy sauce and rice vinegar and continue to simmer for about 5 minutes. Then, taste and adjust the seasoning if needed.
- Add peanut butter and stir until combined. -In a separate pot, begin to cook the rice noodles according to package directions. Strain the noodles and set them aside. You could also simply add the noodles to the pot and cook them according to the directions in the broth.
- Once the curry base has simmered, add the noodles and add mushrooms if desired. -Serve immediately, and add in any additional optional toppings.
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