Ingredients
Serves 2
to serve
Method
- Heat a large saucepan or wok then add the onion and sauté for about 1 minute, or until softened.
- Next, add the curry paste and curry powder and cook while stirring for about a minute, until fragrant.
- Add the vegetable stock, plant-based milk, sugar, soy sauce, vegan fish sauce, shiitake mushrooms, and curry leaves then bring to a boil.
- Meanwhile, cook the noodles as per packet instructions (if using fresh instead of dried you don’t need to pre-cook them).
- Add the noodles, bok choy, and green beans. Simmer for 2 minutes.
- To serve, place the ramen into bowls, dividing the mushrooms, bok choy, and green beans evenly between the bowls. Top with chilli, coriander, and fried shallots. if you like.
TIPS:
- We used Ayam brand curry powder for an authentic Malaysian flavour. You’ll find it in select independent supermarkets and Asian grocery stores.
- Vegan Thai red curry pastes and vegan fish sauce are available at most supermarkets. Gluten-free versions are often available: just check the allergen labelling if required.
- Bonsoy’s original soy milk has a creamy consistency and subtle flavour that works perfectly in this recipe.
In partnership with Bonsoy
