Curried Ramen Bowl

This yellow curry bowl is the ultimate feel-good backpacking dinner.

servings: 1 | calories: 436 | cooking time: 10 min | weight: 126 gr / oz
Category: asian, dairy-free, dinners, pasta, soups, vegan, vegetarian

nutrition info:

calories: 436, protein: 8.4 g, carbs: 39.6 g, fat: 27.7 g, sugars: 2 g, sodium: 1528 mg

you'll need:

4 tablespoons coconut milk powder
1 teaspoon yellow curry paste
1 block ramen noodles (about 60g/2oz)

at home:

–

on the trail:

Pour coconut milk powder into a pot; add 1 cup water and stir well.
Place the pot over medium heat and bring to a boil.
Stir in curry paste and ramen noodles.
Cook for 3 minutes, until noodles are cooked through.

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4 Comments

  1. Marin Swanevan on April 26, 2021 at 9:18 am

    If adding dehydrated vegetables, would you recommend soaking those first then following your instructions after they’ve plumped up?

    Reply
    • Tanya Krezevska on May 5, 2021 at 12:15 pm

      Better to rehydrate vegetables first as Ramen cooks very fast.

      Reply
  2. [email protected] on February 8, 2019 at 7:30 am

    What brand of yellow curry paste do you recommend? Do you dry it first? I’ve had good luck with that.

    Reply
    • Tanya Krezevska on February 8, 2019 at 8:56 am

      I use Thai yellow curry paste in a big plastic jars such as Mae Ploy:https://amzn.to/2tduOlP
      You can dry it first and then mix all the ingredients together, or take fresh and use as written in recipe.

      Reply

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