This Lime Coconut Curry Ramen Stir-Fry has been my GO-TO dinner lately. It takes about 10 minutes to make and is packed with fresh flavour and veggies. Perfect for spring/summer with the bright ginger and lime. This recipe makes a single serving, but you can easily double it for two.
Let’s make it! Begin by cooking the ramen noodles according to package directions. Once done, drain and set aside. Whisk together the sauce ingredients and set aside. If you like things spicy, feel free to use more red curry paste in the sauce.
In a pan over medium heat, add the green onion, garlic, and ginger with a splash of water or coconut oil. Saute for a minute, then add the remaining veggies and cook for 3-5 minutes.
Feel free to mix and match veggies based on what you have in your fridge. Carrots, shallots, and broccoli would be great in here. Once our veggies have sautéed, add the sauce and cooked ramen noodles. Mix together, then remove from heat. Serve as desired and enjoy.
You could top this with sesame seeds as I did in these photos, some crispy tofu, or serve as is!
If you give this Lime Coconut Curry Ramen Stir-Fry a try let me know in a comment below, or tag me on Instagram @beanaroundthebowl. I love to see your recreations 🙂
Looking for more fresh spring/summer recipes? Check out these Smokey Tempeh & Mango Fresh Rolls and Dill Carrot & Quinoa Salad.
Lime Coconut Curry Ramen Stir-Fry
1
servings5
minutes10
minutesIngredients
- Stir Fry
1 Package Ramen Noodles – I used Brown Rice & Millet Ramen
1 Green Onion, Sliced
1-2 Cloves Garlic, Minced
1 Tsp Minced Ginger
1 1/2 Cups Mixed Sliced Veggies (I used cabbage, bell pepper, snow peas)
- Lime Coconut Curry Sauce
1/3 Cup Coconut Milk
1 Tsp Red Curry Paste
1/2 Tsp Tamari/Soy Sauce
1/2 Lime, Juiced
Directions
- Begin by cooking the ramen noodles according to package directions. Once done, drain and set aside. Whisk together the sauce ingredients and set aside.
- In a pan over medium heat, add the green onion, garlic, and ginger with a splash of water or coconut oil. Saute for a minute, then add the remaining veggies and cook for 3-5 minutes. Add a splash of water if the pan dries out.
- Add the sauce and cooked ramen noodles. Mix together, then remove from heat. Serve as desired and enjoy ~
Notes
- Best served fresh
- If you like things ~ spicy ~ you can add more red curry paste. (I have a very low spice tolerance)
