What are the main ingredients in Curried Coconut Ramen?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Curried Coconut Ramen

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

with baby marrow & button mushrooms

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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.

Flat Rice Noodles - 50g
Button Mushrooms - 125g
Medium Curry Powder - 10ml
Baby Marrow - 100g
Corn - 50g
Vegetable Stock - 5ml
Onion - 1
Bell Pepper - 1
Fresh Chilli - 1
Coconut Milk - 100ml
Low Sodium Soy Sauce - 15ml

Download the Recipe

Serves 2

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.

Flat Rice Noodles - 100g
Button Mushrooms - 250g
Medium Curry Powder - 20ml
Baby Marrow - 200g
Corn - 100g
Vegetable Stock - 10ml
Onion - 1
Bell Pepper - 1
Fresh Chilli - 1
Coconut Milk - 200ml
Low Sodium Soy Sauce - 30ml

Download the Recipe

Serves 3

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.

Flat Rice Noodles - 150g
Button Mushrooms - 375g
Medium Curry Powder - 30ml
Baby Marrow - 300g
Corn - 150g
Vegetable Stock - 15ml
Onions - 2
Bell Peppers - 2
Fresh Chillies - 2
Coconut Milk - 300ml
Low Sodium Soy Sauce - 45ml

Download the Recipe

Serves 4

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.