Disclosure: Amazon affiliate links are included in this post.
Easy Ramen Noodle Bowls
I am one of those people that loves those cheap packets of ramen noodles. I know the internet loves to hate on them and tell me the seasoning in the packet that comes with it is going to kill me. Well, I’ve been eating them since I was like 8 years old and I’m still here and I have healthy blood pressure and cholesterol (and I’m chugging through my 40’s) so I’m still hooked on them for now. 😉 But I figured, why not take those same cheap ramen noodles and create my own seasoning of sorts?? Yes, I am caving in to internet peer pressure here. 😉
Grown-Up Ramen Noodles
Ramen noodles will take on the flavor of whatever you simmer them in. So I’m using a flavorful vegetable broth along with some red curry paste. This was kind of an experiment for me because I’ve never really used curry paste before. But I saw it in the Asian food aisle of my grocery store and started reading the ingredients on the back.
It’s nothing mystical. It’s just ground red chilies, lemon grass, pepper and garlic and some other seasoning. The more curry paste you add, the spicier your soup broth will become. Can’t find red curry paste? Just go with tomato paste and if you want to spice it up, stir in some red pepper flakes. 🙂 This turned out amazing, y’all! AH-MAZING! Vegetarian approved too!
2 tbsp sesame oil
1 red pepper, thinly sliced
⅓ cup julienned (thinly sliced) carrots
1 tbsp minced garlic
¼ cup chopped green onion
3 cups vegetable broth
2 (3 oz) packages ramen noodles (throw away the seasoning packets)
1-2 tbsp red curry paste (depending on how spicy you like it)*
*Cook’s Notes: Red curry paste can usually be found in the Asian food aisle of your grocery store. Or you can purchase it on Amazon using the link here. Tomato paste can be substituted for the red curry paste.
In a large, wide-bottomed pot or a dutch oven, sauté red peppers, carrots, garlic, and green onions in sesame oil over medium heat until soft. Remove from pot and set aside.
In the same pot, boil vegetable broth, then drop in noodles. Cook over high heat until they soften and break apart.
Then pour vegetables back in. Stir in red curry paste, reduce heat to medium, and let simmer for 20 minutes. If your liquid begins to boil, turn heat down to medium-low.
Easy Ramen Noodle Bowls
- 2 tbsp sesame oil
- 1 red pepper thinly sliced
- ⅓ cup julienned carrots
- 1 tbsp minced garlic
- ¼ cup chopped green onion
- 3 cups vegetable broth
- 2 3 oz packages ramen noodles throw away the seasoning packets
- 1-2 tbsp red curry paste depending on how spicy you like it
- additional ingredient ideas:
- water chestnuts
- bamboo shoots
- shitake mushrooms
- In a large, wide-bottomed pot or a dutch oven, sauté red peppers, carrots, garlic, and green onions in sesame oil over medium heat until soft. Remove from pot and set aside.
- In the same pot, boil vegetable broth, then drop in noodles. Cook over high heat until they soften and break apart.
- Then pour vegetables back in. Stir in red curry paste, reduce heat to medium, and let simmer for 20 minutes. If your liquid begins to boil, turn heat down to medium-low.
- When fully cooked, serve in a bowl and top with additional sliced green onions.