ENVIRONMENTAL ISSUES Green Curry Ramen with Eggplant and Green Beans [Vegan] – GWC Mag gwcmagMarch 28, 2024045 views During COVID lockdown, when we’d be at the end of our grocery haul and out of fresh produce, we’d reach for this weeknight dish. All you need for the base is pantry items— brown rice ramen noodles, coconut milk, curry paste, and frozen vegetables. It became such a comfort staple that we still have it in our rotation. To keep with the current times, this recipe has been altered to use fresh vegetables typically found in a Thai green curry: eggplant, green beans, and bell peppers. To save on dishes, the noodles cook directly in the liquid, helping thicken the sauce to the consistency of a creamy curry—less brothy than a noodle soup, but still something that can be eaten with both chopsticks and a spoon. The most important element of this recipe is to use a pasta that cooks fairly quickly (under 5 minutes). Green Curry Ramen with Eggplant and Green Beans [Vegan] Ingredients You Need for Green Curry Ramen with Eggplant and Green Beans [Vegan] 2 tablespoons avocado oil or coconut oil 1 large shallot, thinly sliced 1 green bell pepper, thinly sliced 2 tablespoons minced fresh ginger 3 tablespoons green curry paste 1 small eggplant (8 ounces), halved lengthwise and thinly sliced into half- moons 1 medium zucchini (8 ounces), halved lengthwise and thinly sliced into half-moons 8 ounces green beans, cut into 1-inch pieces One 13.5-ounce can full- fat coconut milk 3 cups vegetable or chicken stock 1 teaspoon sea salt 5 to 6 ounces brown rice ramen or pad Thai noodles 2 tablespoons fresh lime juice (from 1 or 2 limes) 1/4 cup chopped fresh cilantro leaves How to Prepare Green Curry Ramen with Eggplant and Green Beans [Vegan] In a large Dutch oven or stockpot, heat the oil over medium heat. Add the shallot, bell pepper, and ginger. Sauté until the shallot is soft, about 5 minutes. Stir in the green curry and add the eggplant. Stir-fry until the eggplant softens slightly, about 3 minutes. Add the zucchini and green beans. Stir in the coconut milk, stock, and salt, scraping up any browned bits from the pan. Raise the heat to high and bring to a boil. Add the noodles, pushing them under the vegetables so they are submerged in the broth. Continue to simmer, over medium heat, stirring occasionally so the noodles don’t cling together, until the strands are pliable, about 3 minutes, depending on the brand. Remove the pot from the heat and let stand for 5 minutes—the noodles will plump more and the broth will continue to thicken as it cools. Stir in the lime juice and taste for seasoning, adding more salt, as needed, especially if using low-sodium stock. Garnish with the cilantro leaves, ladle into bowls, and serve. Report Recipe Issue Please report any concerns about this recipe below! Is there an issue with this recipe? Report an Issue