THAI RED CURRY RAMEN BOWL

Ingredients

• 200 g Oyster Mushrooms (chopped into bite‑size pieces)
• 1 tbsp Sesame Oil (for sautéing mushrooms)
• 1 L Vegetable Broth (low‑sodium)
• 1 tbsp Almond Butter (adds creaminess to the broth)
• 1 can (400 g) Coconut Milk (full‑fat canned coconut milk)
• 2 tbsp Tamari (gluten‑free soy sauce)
• 4 tbsp Spicy Red Pepper Pesto (can substitute Thai red curry paste, sriracha or chili paste)
• 1 tsp Fresh Ginger (peeled and diced (about half a thumb‑size piece))
• 1 clove Garlic (minced)
• 1 tbsp Tomato Paste (adds umami to mushrooms)
• 75 g Red Bell Pepper (diced)
• 200 g Whole Wheat Noodles (can substitute brown rice noodles, gluten‑free noodles, or soba)
• 200 g Tenderstem Broccoli (cut into bite‑size florets)
• 1 tbsp Sriracha (optional, for extra heat)
• 1 handful Fresh Coriander (roughly chopped for garnish)

Instructions

1. Chop Mushrooms

   Trim the oyster mushrooms and cut them into bite‑size pieces.

   Time: PT5M

2. Sauté Mushrooms

   Heat the skillet over high heat, add 1 tbsp sesame oil, then add the mushrooms. Stir‑fry until they are nicely charred, about 5 minutes.

   Time: PT5M

   Temperature: high

3. Make the Coconut‑Almond Broth

   In the same skillet, pour in 1 L vegetable broth, add 1 tbsp almond butter, the 400 g can of coconut milk, 2 tbsp tamari and 4 tbsp spicy red pepper pesto. Whisk vigorously until smooth and bring to a boil.

   Time: PT5M

   Temperature: high

4. Add Aromatics

   Stir in the diced ginger, minced garlic, 1 tbsp tomato paste and the diced red bell pepper. Cook for 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: medium-high

5. Cook Noodles and Broccoli

   Add the whole‑wheat noodles and the tenderstem broccoli florets to the boiling broth. Cook, stirring occasionally, for 4‑5 minutes until the noodles are al dente and the broccoli is tender. If the mixture starts to stick, splash a little water to deglaze.

   Time: PT5M

   Temperature: medium

6. Adjust Seasoning

   Taste the broth and add extra tamari or 1 tbsp sriracha if you prefer more salt or heat.

   Time: PT1M

7. Assemble the Bowls

   Divide the noodles, broth and vegetables among deep bowls. Garnish with fresh coriander and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

13g

Carbohydrates

46g

Fat

28g

Fiber

6g