Al dente rice noodles float in a beautiful vegetable broth together with lightly golden onion & pepper strips, a kick of fresh chilli, coconut milk, earthy mushrooms, charred baby marrow, and pops of corn. This is all brought together with a dash of soy sauce. It’s yummy umami for dinner today, Chef!
Curried Coconut Ramen
Curried Coconut Ramen
with baby marrow & button mushrooms
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Bell Pepper
- Bell Peppers
- Button Mushrooms
- Coconut Milk
- Corn
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Low-Sodium Soy Sauce
- Medium Curry Powder
- Onion
- Onions
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 4-5 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 250ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the pepper strips until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked mushrooms, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 4-5 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 500ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the pepper strips until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked mushrooms, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 5-6 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 750ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the pepper strips until lightly golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 6-7 minutes (shifting occasionally). Remove from the heat and stir through the cooked mushrooms, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 5-6 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 1L of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the pepper strips until lightly golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 6-7 minutes (shifting occasionally). Remove from the heat and stir through the cooked mushrooms, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
Frequently Asked Questions
What is the preparation time for Curried Coconut Ramen?
The preparation time for Curried Coconut Ramen with baby marrow & button mushrooms is between 25 and 40 minutes.
What is the total time required to make Curried Coconut Ramen with baby marrow & button mushrooms?
The total time required to make Curried Coconut Ramen with baby marrow & button mushrooms is between 35 and 50 minutes.
How many servings does Curried Coconut Ramen provide?
4 servings
What are the main ingredients in Curried Coconut Ramen?
Baby Marrow, Bell Pepper, Bell Peppers, Button Mushrooms, Coconut Milk, Corn, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Low-Sodium Soy Sauce, Medium Curry Powder, Onion, Onions, Vegetable Stock
What is the nutritional information of Curried Coconut Ramen?
Calories: 545, Carbs: 83 grams, Fat: grams, Protein: 16.2 grams, Sugar: 16 grams, Salt: 835 grams
How do I prepare Curried Coconut Ramen?
BOWL OF GOODNESS: Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice. COCO-SOY VEGGIES: Dilute the stock with 500ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion and the pepper strips until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked mushrooms, the charred baby marrow & corn, the soy sauce, and seasoning. CHARRED MARROWS & CORN: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the corn until lightly charred, 4-5 minutes. Remove from the pan. CURRY MUSHROOMS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season. NOW, THE NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Curried Coconut Ramen?
Baby Marrow, Bell Pepper, Bell Peppers, Button Mushrooms, Coconut Milk, Corn, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Low-Sodium Soy Sauce, Medium Curry Powder, Onion, Onions, Vegetable Stock
How many calories does Curried Coconut Ramen have?
545 calories
How much fat content does Curried Coconut Ramen have?
grams
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