Golden Curry Ramen Bowls | Adaptogenic Recipe

This dish is packed with wellness ingredients, with the infusion of Anima Mundi Herbals' Golden Sun Milk. A warm and cosy noodle bowl with wild mushrooms, and veggies. It blends a healthy dose of anti-inflammatory elements with an adaptogenic twist.

If you fancy an easy meatless weeknight meal, this one is basically a simplified version of my beef Thai noodle bowl. This is an all-veggie meal, but filled with plenty of hearty protein and richness to love. It has three of my foodie loves: wild mushrooms, coconut milk, and noodles!

If you don't have Golden Sun Milk, just use the same amount of ground turmeric. With creamy coconut milk, turmeric, and your favourite veggies, I'm serving up a healing portion of comfort food in under 25 minutes. Finish it off with your favourite chilli oil or crisp shallots. You can view my spicy favourites in my shop.

Perfect for an immune boost or a rainy spring night! As mentioned before, this Golden Sun Milk powder is more than just a visually captivating drink. You can use it for cooking, baking, and making beverages. It is also made with ingredients rooted in ancient herbal wisdom.

This vibrant blend features powerhouse plants and botanicals such as turmeric, maca, cordyceps, and mucuna, each known for their unique contributions to immunity-boosting and uplifting energy for physical and mental well-being.

What's your favourite protein for noodles?

Yellow noodle bowl with lime and veggies

Shop the Inspiration

What do you think of these simple curry-inspired noodles?

Prep Time 7 mins

Cook Time 13 mins

Total Time 20 mins

Ratings 4.7 from 15 votes

Cuisine: American, Asian, Wellness, Wellness/Adaptogens

Difficulty: Beginner

Cooking Temp: 320 F

Servings: 2

Best Season: Suitable throughout the year, Spring, Mid-winter, Fall

Dietary: Dairy-free, Kosher, Nuts, Vegetarian

Description

These silky curry-inspired noodles swim in a rich, anti-inflammatory broth that feels both healing and indulgent. Adaptogenic healing comfort in a bowl with warm spices and veggies.

Ingredients

4 to 5 Oz. (140g - 170g) ramen noodles (cooked and drained)
2 cups (480 ml) vegetable broth
1 1/2 teaspoons Golden Sun Milk (divided)
1 tablespoon coconut oil (or vegetable oil)
1 shallot (thinly sliced)
1 cup (175g) medium-sized broccoli florets (or mixed vegetables)
1 cup (100g) wild whole mushrooms (*see FAQs)
1 red chilli pepper or red jalapeño (thinly sliced)
1 cup (240 ml) coconut milk

Sauté Sauce:

2 teaspoons sesame oil
1 teaspoon Worchestershire sauce (vegan)
1 1/2 teaspoons freshly grated ginger (finely grated)
2 tablespoons Tamari (or soy sauce)
1 tablespoon hoisin sauce (vegan)

Garnishes and Toppings:

1 lime (cut in wedges)
1 tablespoon spring onions, chopped (white and green parts)
2 teaspoons crispy chilli oil
fresh coriander leaves (cilantro leaves)
2 tablespoons peanuts, crushed (optional)

Method:

1
Prep:
1. Roughly slice the wild mushrooms. *If using dried mushrooms, reconstitute them in hot water for 3 to 5 minutes before slicing. Set aside.
2. If some of the broccoli florets are too big, slice them in half. Set aside.
3. In a medium bowl, filled with the 2 cups of vegetable broth, whisk in 1 teaspoon of Golden Sun Milk powder (or turmeric). Add the cooked noodles to the broth, allowing them to sit and absorb the powder. This will help change the colour of the noodles. Set aside.
2
Making the Sauté Sauce:
1. Add the sesame oil, Worcestershire sauce, grated ginger, Tamari, and hoisin sauce to a small bowl.
2. Stir together with a fork or small whisk until incorporated. Set aside.
3
Making the Curry:
1. In a large 10-inch (25 cm) nonstick skillet or frying pan over medium-high heat, melt the coconut oil. Add the sliced shallots and sauté for 2-3 minutes, or until they become opaque. Add the broccoli and mushrooms to the pan. Then, stir in the sauté sauce. Cook for 3 to 4 minutes, or until mushrooms are tender and broccoli has slightly softened.
2. Stir in the broth and noodles to the pan and immediately lower the heat to a low simmer. 
3. Now, add the coconut milk, and stir in the remaining 1/2 teaspoon of Golden Sun Milk (or turmeric). Cover with a lid and cook for a further 5 to 6 minutes. 
4. Switch off the heat.
4
Assembling & Garnishing:
1. Divide the noodles between two bowls. Squeeze a wedge of lime over the noodles in each bowl. Ladle the veggies and broth in each bowl.
2. Garnish with spring onions, fresh coriander (cilantro), and a lime wedge. Add chilli oil and crushed peanuts. (Taste and add salt and pepper, if needed). Enjoy!

Note

1. Since this recipe uses regular vegetable broth and homemade Sauté Sauce, there is no need for additional salt. If you prefer to use low-sodium vegetable broth, you can add a little kosher salt and pepper at the end of cooking the dish. Do so after everything is prepared, then taste it to see if you need it at all.

Substitutions:

2. You can use cashews or pine nuts if you prefer, or omit peanuts entirely.

View it online: https://fashiontalesblog.com/recipe/golden-curry-ramen-bowls-adaptogenic-recipe/

Madison B. Siobhan

of FASHION TALES

Madison is an avid cook. She is a professional recipe developer, commercial photographer, and food writer. She has worked as a food stylist and as a wellness writer. Find food and entertaining inspiration throughout the pages of this blog and in her newsletters.

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