Curried Vegetable Ramen

Japenese-style food is amazing as it’s cooked light and fast which helps to retain nutrients and is packed with some seriously potent ingredients such as coriander, lime, garlic and lots of ginger – and that’s before all of the vegetables.


Curried Vegetable Ramen

Portion: 2 

Stock ingredients:

  • Vegetable stock (1 cube/pot or 1 tbsp powder – GF)
  • 1 tbsp coconut aminos
  • 1/2 – 1 tsp curry powder (I used Carribean blend)
  • 1/4 tsp blackstrap molasses 
  • 1/4 tsp date syrup
  • Pinch Himalayan salt & pepper (white or black)

Vegetables (adjust as you’d like):  

  • 4-5 mushrooms (ideally shiitake)
  • 1 large onion
  • 1/2 courgette 
  • 150g bean sprouts
  • 1 pak choi
  • 1/2 pepper
  • 4 spring onions
  • 1 chilli (adjust for heat)
  • 1/4 lime
  • Small handful coriander
  • 1.5-inch ginger 
  • 3 garlic cloves
  • 2 tbsp avocado oil
  • Optional: rice noodles


  1. In a measuring jug, add the stock ingredients.


  2. Prepare all veg – cut thinly and to about the same length (the length of a bean sprout).

    – Cutting at a diagonal angle (see spring onions and chilli in photo) helps the veg to cook faster as it provides a greater surface area – key when stir frying).

    – Cut the ginger to matchsticks to give a flavour burst.

    – Chilli can be diced if you are not accustomed to eating it in larger slices.

    – Cut the pak choi lengthways, either in half or thirds.

  3. If you are using rice noodles, boil some water (about 1.5 litres to include stock), and add enough water to a pan to cover the rice noodles. Simmer for 2-3 minutes until softened. Drain (don’t leave them in the water).


  4. Use 750ml of the boiled water and add this to the stock jug. Mix well.


  5. Heat up your wok, frying pan or skillet to a high heat before adding 2 tbsp avocado oil.


  6. Chuck in the mushrooms, courgette, pepper and onion with a pinch of salt and pepper. Keep it moving for a couple minutes then add in the bean sprouts for a minute. Continue to keep it moving then add in the chilli, ginger and garlic.


  7. Once cooked through (should only take a few minutes), add the spring onions and then immediately drop the heat to low for a minute, until you can add in the stock without it blistering.


  8. Add the pak choy and bring the stock to a simmer.


    9. If you are using noodles, place these in your bowl and pour the ramen over. Add your chopped coriander and squeeze of lime juice.


Health Notes

High smoke point oil

When stir-frying, it’s particularly important to use an oil with a high smoke point (avocado oil), meaning the oil can withstand high temperatures well.

This is important because smoking an oil creates harmful free radicals in the body which can lead to degeneration of cells.


Researchers have discovered that ginger “affects the pain pathways directly but also relieves the inflammation, which in itself causes pain.”

There is even a clinical trial that looked into the effectiveness of ginger in primary dysmenorrhoea (painful periods) – ginger vs. a placebo. 83 percent of women who were in the group taking ginger reported an improvement in symptoms, compared with 47 percent in the placebo group. (1)


If you are sensitive to nightshades, swap out the pepper and chilli – you could use thinly sliced carrot instead.

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