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Spicy Curry Ramen

Updated: Sep 1, 2020

This recipe, inspired by Jessica Seinfeld's spicy curry noodles, was created after I discovered brown rice ramen (I almost cried), and this no-oil, no added sugar version is incredible. You must try if you love spicy and if you love curry.


3 shallots, chopped

2-3 cloves garlic, smashed

2-inch piece of ginger, cut into small pieces

1/2 teaspoon cayenne pepper

2 teaspoons ground coriander

1 tablespoon chili paste

½ bunch fresh cilantro

15-ounce can lite coconut milk

1 tablespoon curry powder

1 teaspoon kosher salt

3½-4 cups water or oil-free vegetable broth or stock

Brown rice ramen noodles (pad Thai brown rice noodles work well too)

¼ head red cabbage

½ cup peanuts, chopped


  1. Combine shallots, garlic, ginger, coriander, and chili paste in food processor. Cut 10-15 cilantro stems into 1-inch pieces and add to the processor. Puree until a paste forms.

  2. In a large pot on medium heat, add the paste and cook out the water for 3-4 minutes, stirring often. Reduce to medium-low and cook for 15 minutes, until slightly caramelized. Stir often to avoid burning.

  3. Add coconut milk, curry, cayenne, salt, and water/broth/stock and bring to a boil.

  4. Add the noodles and cook for 2 to 3 minutes, until tender.

  5. Spoon into bowls and top with cabbage, peanuts, and cilantro.

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