Thai curry is so flavorful so let’s use it to make these quick Thai curry ramen noodles which are so delicious and come together in less than 30 mins! These are perfect for the day you want something super flavorful but with minimal work. Ramen noodles tossed with sauteed onions, garlic, and ginger in curry paste with some sauces, and coconut milk to balance flavors and help toss it well, these noodles are so good! You can make it as spicy and saucy as you like! These noodles are also Vegan! I used store-bought Thai curry paste for this recipe but you can use a homemade one if you like.

Happy Cooking!

Servings: 3-4 servings

Prep Time: 5-10 mins

Cooking Time: 15-20 mins

Total Time: 25-30 mins

Ingredients: 

• 10 oz Ramen noodles 

• 1.5- 2 tbsp Sesame oil; I used chili sesame oil

• 1/2 yellow/white Chopped onions 

• 4-5 cloves of Garlic chopped

• 1/2 inch Ginger grated

• 3 scallions chopped; separate greens

• 1.5 tbsp curry paste 

• 1 boullion cube; optional

• 3/4 tbsp Soy sauce 

• 1-2 tsp sriracha

• 1/2 tbsp Maple syrup

• 3 tbsp Coconut milk

• 3 tbsp noodle water 

• 2 tbsp Sesame seeds

• 1 tsp Salt as per taste

• 1/4 tsp Pepper

• 12-1 tsp Chili flakes as per taste

• 2 tbsp chopped Cilantro 

Directions: 

1. Boil water and boil ramen noodles till al dente. Drain and keep aside. Reserve the noodle water.

2. Put a pan on low-medium heat and add sesame oil.

3. Add onions, garlic, ginger, and scallions (whites) and cook for 6-8 mins till everything is fragrant, cooked through and the onions start to brown.

4. Add Thai curry paste and the boullion cube and cook it for 2-3 min, till well combined.

5. Add soy sauce, maple syrup, sriracha, coconut milk, noodle water, sesame seeds, salt, pepper, and chili flakes, and combine.

6. Cook for 2-3 mins till it thickens slightly and add boiled noodles and toss them in.

7. Add cilantro leaves and most scallion greens and mix.

8. Garnish with scallion greens.

9. Serve and enjoy. You can have these noodles warm or cold!

Notes/Tips:

• Ramen noodles are recommended for this recipe. If you can’t find it use Hakka or egg noodles.

• I prefer Thai red curry over green which is why I used red, use whichever you like!

• These noodles are great cold or warm.

• Using tongs helps toss the noodles more evenly.

• You can make it as spicy and saucy as you like- use more chili flakes and to make it saucy add more coconut milk and curry paste.