Green Curry Ramen Bowl

Spice up a weeknight dinner with a quick curried noodle dish.
Spicy Ramen Stir-Fry with Broccoli, Tofu, and Mandarin Oranges

We’ve called for a frozen-vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick-cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell peppers, would be delicious as well.

  • 2Servings


  • 3 cups low-sodium vegetable broth
  • 1 3-oz. pkg. plain ramen noodles
  • 1/2 cup light coconut milk
  • 1 Tbs. green curry paste
  • 1 16-oz. bag frozen stir-fry vegetables


1 Bring broth to a boil in medium saucepan. Add ramen noodles, and cook 2 minutes.

2 Meanwhile, stir together coconut milk and curry paste in small bowl.

3 Stir coconut milk mixture into broth, and add vegetables to pot. Bring soup to a boil, then remove from heat, and let stand 2 to 3 minutes, or until vegetables are bright and tender. Ladle into bowls.

Nutrition Information

  • Calories: 372
  • Carbohydrate Content: 50 g
  • Fat Content: 12 g
  • Fiber Content: 8 g
  • Protein Content: 13 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 550 mg
  • Sugar Content: 13 g