Creamy Pumpkin Curry Ramen Recipe | WhatIF Foods

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Creamy Pumpkin Curry Ramen.jpg

Dinner

Lunch

One Pot

Under 30 mins

BAMNUT NOODLES WITH SPICY CURRY SAUCE

Creamy Pumpkin Curry Ramen Recipe

by WhatIF Foods — 02/02/2023

Time

25 mins

Serves

1

Level up your instant ramen experience by using our Pumpkin noodles and Charcoal noodles, as well as our BAMnut Milk (Airy) for the perfect creamy broth.

Ingredients

1 packet Pumpkin Noodles
1 packet Charcoal Noodles
2 cups BAMnut Milk (Airy)
3 tbsp olive oil
1 shallot, diced
2 garlic cloves, minced
2 tsp minced ginger
1 tbsp red vegan curry paste
1 tbsp coconut sugar or agave
Juice from 1 or 2 limes
Salt - to taste
1 acorn squash, seeded and sliced (1 inch pieces)
4-5 fresh or dehydrated shiitake mushrooms
⅓ cup edamame (optional)
⅓ cup sliced cherry tomatoes
Handful of green onions, sliced

colored bamnut

Featured Product

BAMNUT NOODLES WITH SPICY CURRY SAUCE

BAMNUT NOODLES WITH SPICY CURRY SAUCE

Directions

Cook the noodles as per directions in the package and set aside. Save the flavor packets for later.
In a medium size sauce pan or a dutch oven, heat 1 tbsp of olive oil over a medium high heat. Add the shallots and sauté for 3 min until shallots become transparent.
Add the minced ginger, garlic and the curry paste. Sauté for another 5 min, then add the BAMnut milk, coconut sugar and let it simmer for 5 min.
Add the seasoning packets from the noodles and the lime juice. Simmer for another 2 min then set aside.
In a griddle, heat 1 tbsp of olive oil and cook the sliced acorn squash for 3 min on each side until golden brown on both sides.
Stir fry the shiitake mushrooms in the olive oil until they are tender, about 2 min on each side.
Assemble the soup by equally dividing the noodles between two bowls, pouring the broth and topping it off with cooked squash, shiitake mushrooms, tomatoes, edamame and green onions.
Enjoy while hot!

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