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Coconut Curry Ramen Noodles

Easy and Creamy Golden Milk Ramen Noodle Curry with Tofu

Enjoy this delicious ramen noodle curry with tofu featuring Golden Sun Milk from Anima Mundi Herbals
4.12 from 9 votes
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Course dinner
Cuisine Asian
Servings 3
Calories 2089 kcal

Ingredients
  

Vegetables

  • 1/2 cup red pepper thinly sliced
  • 1/2 cup shiitake mushrooms cremeni is fine, thinly sliced
  • 1/2 cup zucchini sliced into thin circles

Tofu ingredients

  • 1 package tofu extra firm, pressed to remove water
  • 4 tbsp corn starch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt optional
  • 1 tbsp soy sauce or aminos
  • 1 tbsp sweet red chili sauce

Sauce ingredients

  • 2 tbsp sesame seed oil*
  • 3 shallots or purple onions, diced
  • 1 tsp curry powder optional
  • 1 tbsp fresh ginger minced
  • 1 can coconut cream I used whipped coconut cream
  • 4 cups ramen noodles alternatively I used 3 squares from the package
  • 1/2 tsp Golden Sun Milk From Anima Mundi herbals
  • 2 tbsp soy sauce
  • 1 tbsp lime juice fresh
  • 2 tbsp sweet red chili sauce
  • 1 tsp onion powder
  • 1 cup vegetable stock

Instructions
 

Preparation of Tofu

  • Wrap tofu two times around with paper towels
  • Preheat the oven to 350F and prepare a baking tray
  • Place your wrapped tofu on a cutting board or a large plate. Balance a heavy pot on top of it to squeeze the extra liquid into the paper towels wrapped around the tofu. Alternatively you can place it in your tofu press.
  • After 20-30 minutes, remove tofu from paper towels and cut into desired cube size.
  • Place all your ingredients for the tofu, excluding the soy sauce and red chili sauce, in a big ziplock bag or a deep bowl. Toss to coat
  • Spread your tofu cubes on the prepared baking tray
  • Combine soy sauce and red chili sauce in a small bowl. Using a brush, dip it into a bowl and brush your tofu evenly with this sauce mix
  • Bake for 25 minutes. I remove the tofu half way in baking and flip it to make sure the sides are evenly cooked.
  • Remove from oven and set aside

Preparation for Curry

  • Boil water accordingly to ramen noodle instructions and then proceed to cook them and set aside.
  • Heat a deep pan to low medium heat and add your oil to coat the bottom
  • Add your shallots, ginger and garlic and let it pan fry for a few minutes
  • Add the remainder of your spice, excluding vegetable stock and coconut cream.
  • Let everything mix well and add your vegetables. Cover and cook until they've softened - about 5 minutes
  • Remove cover and add your coconut cream and let is soften. Mix well. Add your vegetable broth. Bring to a boil and then back down to a simmer.
  • Add in your tofu and then your ramen noodles.
  • Coat the mane noodles and mix well. you're done! All you need to do is taste for salt or any other flavours and garnish.

Notes

    • *olive oil could work. I love the taste of sesame seed oil in cooking so I prefer to use that. 

Nutrition

Calories: 2089kcalCarbohydrates: 235gProtein: 54gFat: 108gSaturated Fat: 64gPolyunsaturated Fat: 13gMonounsaturated Fat: 28gSodium: 8152mgPotassium: 1364mgFiber: 14gSugar: 11gVitamin A: 1034IUVitamin C: 44mgCalcium: 299mgIron: 19mg