Creamy Red Curry Ramen Noodles
This noodle recipe makes an excellent weeknight dinner and a tasty alternative to a classic ramen soup. It’s easy to prepare and packed with flavour thanks to fresh ginger, red curry paste and coconut milk, which infuse the tofu, corn and noodles with rich aromas. It’s a broth-based dish that is sure to delight your […]
Ingredients
- 1 lb (450 g) firm tofu, crumbled (see notes)
- 3 tbsp (45 ml) vegetable oil
- 2 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 3 tbsp (45 ml) red curry paste (see note)
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz/398 ml) coconut milk
- 1 lime, juiced
- 4 packages (3 oz/85 g each) instant ramen noodles, without the sachet of seasoning (see note)
- 1 ½ cups (225 g) fresh or frozen corn kernels, blanched
- 2 green onions, thinly sliced
- Roasted black and white sesame seeds
Instructions
- In a large non-stick skillet over medium-high heat, cook the tofu in 2 tbsp (30 ml) of the oil for 8 minutes or until nicely browned, stirring often. Season with salt. Set aside on a plate.
- In the same skillet, soften the garlic and ginger in the remaining oil for 1 minute while stirring. Add the curry paste and tomato paste. Continue to cook for 1 minute while stirring. Add the coconut milk and bring to a boil. Simmer over medium heat for 4 minutes, stirring a few times. Add the lime juice. Season with salt.
- Meanwhile, in a pot of salted boiling water, cook the ramen until al dente, about 2 to 3 minutes, stirring to separate the noodles. Set aside ½ cup (125 ml) of the cooking water. Drain the noodles.
- Add the noodles, tofu and corn to the skillet of sauce. Stir to coat the ingredients well with the sauce. Add the reserved ramen cooking water to thin out the sauce as needed.
- Serve the noodles in shallow bowls. Sprinkle with the green onions and sesame seeds.
This noodle recipe makes an excellent weeknight dinner and a tasty alternative to a classic ramen soup. It’s easy to prepare and packed with flavour thanks to fresh ginger, red curry paste and coconut milk, which infuse the tofu, corn and noodles with rich aromas. It’s a broth-based dish that is sure to delight your taste buds.