This one-pot curry ramen can be made in 30 minutes or less for a delicious & quick vegan dinner.
Ingredients
Prep
- Heat oil in a pot. Once hot, add in the shitake mushroom slices. Cook for about 5 minutes until they begin to brown. Then, add in the snap peas and minced garlic and saute another 2-3 minutes.
- Add the curry paste and curry powder to the pot and stir together until they evenly coat the veggies. Then, add in the vegetable broth and Forager Project Kefir Style Drink.
- Bring to a simmer, then add in the dried ramen noodles. Cook until the noodles are soft and cooked through. Then, stir in the lime juice, salt, & pepper.
- Serve the curry ramen garnished with fresh cilantro and lime wedges to enjoy!
