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Spicy Red Curry Ramen with Carrot Noodles and Edamame

Spicy Red Curry Ramen

with Carrot Noodles and Edamame

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This ramen is as delicious as it is quick to make. You’ll toss fresh whole wheat noodles and carrots in an aromatic red curry broth. As an added bonus, the broth is creamy (as opposed to the more traditional thin variety), which makes it extra flavorful. Edamame adds a protein punch.

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
720
FAT
17g
CARBOHYDRATES
121g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 shallot
  2. Fresh ginger
  3. 1 clove garlic
  4. 6 oz carrot
  5. 2 tbsp red curry paste
  6. 1 can coconut milk
  7. 2 tsp brown sugar
  8. 11 oz whole wheat ramen noodles
  9. Fresh cilantro
  10. 1 lime
  11. ¾ cup edamame
  12. 1 tsp vegetable oil*
  13. Salt*
  14. *Not included
Allergens: Coconut, Wheat, Soy

TOOLS

  • 2 small saucepans

INSTRUCTIONS

1
Prepare the vegetables
Prepare the vegetables
Place a small saucepan of salted water on to boil for the ramen noodles. Peel the shallot and thinly slice. Chop the ginger into a few large pieces (no need to peel). Peel and thinly slice the garlic. Peel the carrot and then continue to peel lengthwise to create “noodles” with your peeler.
2
Start the broth
Start the broth
Place another small saucepan over medium heat with 1 tsp vegetable oil. Once hot, add the ginger, garlic, and sliced shallot. Cook until the ginger and garlic are fragrant and slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, brown sugar, and a ½ cup water. Bring the broth to a boil, reduce heat to low, and let simmer until it’s time to serve.
3
Cook the noodles
Cook the noodles
Add the whole wheat ramen noodles to the boiling salted water in the first saucepan and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.
4
Prepare the toppings
Prepare the toppings
Pick the cilantro leaves and tender stems. Halve the lime.
5
Season the broth
Season the broth
Retrieve the ginger pieces from the red curry broth. Add the edamame and ½ tsp salt and continue to simmer until the edamame are heated through, about 1 minute. Add the juice from the lime to the broth.
6
Chow down
Chow down
Divide the whole wheat ramen noodles and carrot noodles between deep bowls and top with the hot red curry broth. Sprinkle with cilantro leaves. Enjoy!