1/3
2/3
3/3
85%
2
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
20
High
Nutrition per serving
Calories352.9 kcal (18%)
Total Fat18.2 g (26%)
Carbs43.1 g (17%)
Sugars5.8 g (6%)
Protein6.5 g (13%)
Sodium1018.6 mg (51%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonsesame oil
1 cupshredded carrots
1 cupsugar snap peas
8 ozmushrooms
sliced
1 tablespoonsred curry paste
2 teaspoonscurry powder
6cloves garlic
minced
2 teaspoonsminced ginger
6 cupsvegetable broth
1coconut milk
8 ozramen noodles
1juice of lime
kosher salt
fresh cracked pepper
fresh cilantro
optional
sliced jalapenos
lime wedges
Instructions
Step 1
Heat oil in a large pot or dutch oven over medium heat.
PotStep 2
Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
CooktopHeatStep 3
Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
CooktopHeatStep 4
Stir in broth and coconut milk and season to taste with salt and pepper.
Step 5
Turn heat to medium high and bring to a simmer.
Step 6
Add ramen noodles and cook for 10 minutes or until noodles are al dente.
CooktopHeatStep 7
Stir in the juice of 1 lime and serve!
Step 8
Garnish with cilantro, jalapeno and lime wedges.
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Notes
12 liked
2 disliked
Easy
Makes leftovers
Spicy
Delicious
Under 30 minutes
