20 MINUTE VEGAN CURRY RAMEN
Monday, June 17, 2019
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INGREDIENTS 1 tablespoon sesame oil 1 cup shredded carrots 1 cup sugar snap peas 8 oz. sliced mushrooms 1–3 tablespoons red curry paste 2 teaspoons curry powder 6 cloves garlic, minced 2 teaspoons minced ginger 6 cups vegetable broth 1 (13.5 oz.) coconut milk 8 oz. ramen noodles Juice of 1 lime Kosher salt fresh cracked pepper