Coconut Curry Millet Ramen

RECIPE BY KATIE FROM THE ALL NATURAL VEGAN

Coconut curry millet ramen is a delicious and savory dish that has a creamy and slightly sweet taste. The millet ramen noodles have a slightly nutty flavor and a firm texture that holds up well in the broth. The coconut curry broth is rich and flavorful, with a perfect balance of spices and heat that adds depth and complexity to the dish. Topped with fresh herbs, such as cilantro and green onion, this dish is a scrumptious meal that is perfect when you need something warm, cozy and comforting.

Big Green Organic's Millet Ramen Noodles are thin, delicate, and slightly curly noodles that have a slightly nutty and earthy taste. They are made from organic millet flour, which is a nutrient-rich grain that is naturally gluten-free and easy to digest. The noodles have a firm texture that holds up well in soups and broth-based dishes, and they are a perfect alternative to traditional wheat-based ramen noodles. this millet ramen noodles are a delicious and healthy option for those looking for a gluten-free and nutrient-packed noodle option.

INGREDIENTS

• 3 packs Big Green Organics Millet Ramen
• 2 medium carrots
• 1 onion
• 3 garlic cloves
• 2 cups mushrooms of choice
• ½ cup baby corn
• ½ cup water chestnuts
• 1 Thai chili - optional
• 1 tsp grated ginger
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp green curry paste
• ½ cup snow peas
• 1 package of extra firm tofu
• 2 tbsp liquid aminos
• 2 green onions
• 1 lime
• 1 tsp sesame seeds
• 1 tsp red pepper flakes

METHOD

1. Begin by marinating the tofu. Cut into triangles and coat with the liquid aminos. Set aside.
2. Cook ramen millet according to package directions. Drain and set aside until ready to use. To avoid it from sticking, rinse under cold water and drain. Set aside until ready to use.
3. Slice the onions Thai chili, garlic, and carrots.
4. Add to a wok with the baby corn, water chestnuts, ginger, and green curry paste. Add ¼ cup of vegetable broth and sauté until soft.
5. Add the remaining vegetable broth, mushrooms, snow peas, and coconut milk.
6. Bring to a boil and then lower the heat and simmer for a few minutes.
7. Meanwhile, cook the tofu in a separate pan (or an air fryer). You may need to lightly spray the pan with cooking oil to avoid the tofu sticking. Cook until both sides are crispy.
8. To serve, pour the hot broth into bowls, add cooked ramen noodles and tofu, and top with fresh lime juice, sesame seeds, and red pepper flakes. Enjoy!

BIG GREEN ORGANIC FOOD | https://biggreenorganic.com/

Big Green Organic Food is committed to preserving the organic nature and integrity of the brand. We believe the real healthy organic food should only have three or less ingredients, therefore our organic products are mostly made with single ingredient. Before launching a new product, we are heavily involved in the development process by personally tasting and experimenting the texture. We bring the values, heritage and traditions of the East and introduce to the modern and fast-paced Western countries.

Katie |  @theallnaturalvegan | www.theallnaturalvegan.com

Hi, I'm Katie from Charleston South Carolina. I am a recent college graduate with a passion for food! I went vegan in 2018, and have been hooked ever since. I love creating and photographing healthy recipes, going on long walks, and all things plants!