Made with a simple homemade spice blend and a handful of pantry staple ingredients, this rich and creamy One-Pot Vegan Curry Ramen comes together in just 20 minutes!
Noodles are the perfect weeknight dinner.
They're quick cooking and can make up the base of a variety of dishes.
We love these Vegan Miso Noodles, these Quick Asian Ramen Noodles and my Vegan Soba Noodle Recipe with Almond Butter.
But when I'm looking for something both quick AND comforting, I whip up these creamy, decadent One-Pot Vegan Curry Noodles. If you happen to be craving rice, then try out this similar Creamy Peanut Butter Sweet Potato Curry!
Let me show you how to make them!
Ingredients You'll Need for Vegan Curry Ramen
Outside of a homemade spice blend (which I'll talk more about below), this vegan curry ramen recipe requires just 7 ingredients!
To make this quick and easy curry ramen, you'll need:
- Oil
- Onion
- Vegetable broth
- Ramen noodles
- Coconut milk
- Peanut butter
- Lime juice
If you want to add veggies or a protein source, feel free to include that as well!
I personally love to make these noodles when I have leftover roasted or sautéed veggies and an already cooked protein source on hand.
Alternatively, fresh baby spinach is easy to wilt into these noodles during the last two minutes of cooking and allows you to easily add some greens to the meal.
Are Ramen Noodles Vegan?
There are so many different kinds of instant ramen on the market these days, Maruchan being the most popular.
Thankfully, the noodles in these packages are often vegan!
What usually isn't vegan is the seasoning packet included with the noodles.
You won't need the seasoning packet for this recipe anyways, so simply discard it!
Feel free to use any kind of noodles you want, whether gluten-free or whole grain.
Homemade Curry Spice Blend
In addition to the ingredients above, you'll need to whip up a quick homemade curry spice blend using the following spices.
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ¼ teaspoon black pepper, or to taste
I love this curry spice blend and use it often.
It's actually what makes my Creamy Peanut Butter Sweet Potato Curry so delicious and flavorful!
How to Make One-Pot Vegan Curry Ramen
To make this ramen recipe, you obviously only need one pot!
The steps are super simple too!
- Start by heating the oil in a large wok (or sauce pan if needed) over medium-high heat.
- Add the thinly sliced onion and sauté it until soft and starting to brown.
- Once the onion has cooked, sprinkle over the spice blend and stir everything together well. Allow the spices to toast for about 1 minutes.
- Pour the veggie broth into the wok and bring it to a simmer. Push in the ramen noodles, breaking them in half if needed, and allow them to cook for about 1 minute on one side before flipping them over to cook another 30 seconds on the other side.
- Add in the coconut milk and peanut butter and stir everything together well, using tongs if needed to break up the noodles.
- Allow everything to simmer for another minute or so before squeezing in some lime juice.
- Transfer the noodles, as well some sauce, to bowls and add on your favorite garnishes.
Best Garnishes for Ramen
When it comes to a bowl of ramen, you need to include some garnishes!
There are so many small toppings that add big flavor and texture, so don't overlook them!
Our favorite garnishes for ramen are:
- Chopped, roasted peanuts
- Green onion, sliced on the diagonal
- Toasted sesame seeds
- Red pepper flakes
- Sriracha
- Chili garlic oil
- Crispy onions
- Freshly ground black pepper
- Cilantro
Obviously, use whatever garnishes you enjoy best, but those are some of our favorites!
How to Store Leftover Ramen
Like most curries, this vegan curry ramen tastes just as delicious, if not better, the next day!
To store leftover ramen, simply transfer the noodles and sauce to an airtight container and store it in the fridge for 3-4 days.
When I reheat the leftovers, I like to sprinkle some water over the noodles and microwave them on high until heated through.
Add on some fresh garnishes and you're good to go!
📖 Recipe
One-Pot Vegan Curry Ramen (20 minutes!)
Ingredients
- 1 tablespoon oil
- 1 onion thinly sliced
- 3 cups veggie broth
- 4 packets ramen noodles seasoning packet discarded
- 1 can full fat coconut milk
- 3 tablespoons natural peanut butter
- Lime juice
SPICE BLEND
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon sea salt plus more to taste
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Start by heating 1 tablespoon of oil in a large wok (or sauce pan if needed) over medium-high heat.
- Once the oil is hot, add the thinly sliced onion and sauté it until soft and starting to brown, about 5 minutes. While the onion is cooking, prepare the spice blend, measure out the veggie broth and prepare the other ingredients.
- Once the onion has cooked, sprinkle over the spice blend and stir everything together well. Allow the spices to toast for about 1 minutes.
- Add the veggie broth to the wok and bring it to a simmer. Push in the ramen noodles, breaking them in half if needed, and allow them to cook for 1 minute on one side before flipping them over to cook another 30 seconds on the other side.
- Add in the coconut milk and peanut butter and stir everything together well, using tongs if needed to break up the noodles.
- Allow everything to simmer for another minute or so before squeezing in some lime juice and tasting for salt.
- Divide the noodles and some sauce among bowls and add on your favorite garnishes, such as sliced green onion, red pepper flakes and chopped peanuts!
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