Yellow curry noodles in a bowl

Golden Curry Ramen Bowls | Adaptogenic Recipe

Golden Curry Ramen Bowls | Adaptogenic Recipe

| Madison B. Siobhan of FASHION TALES
Servings: 2 Total Time: 20 mins Difficulty: Beginner
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Golden ramen curry noodles, it's the kind of bowl you crave on slow days—sun-kissed, soothing, and full of intention.

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.

Veggie and lime noodle bowl
Golden Sun Milk

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 noodles in brown bowl of veggies
Yellow noodle bowl with lime and veggies
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Yellow curry noodles in a bowl

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

Yellow curry noodles in a bowl
4.7 from 15 votes

Golden Curry Ramen Bowls | Adaptogenic Recipe

Prep Time 7 mins Cook Time 13 mins Total Time 20 mins Difficulty: Beginner Cooking Temp: 320  F Servings: 2 Best Season: Suitable throughout the year, Spring, Mid-winter, Fall Dietary:
D Dairy-free K Kosher N Nuts V Vegetarian
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Author: | Madison B. Siobhan of FASHION TALES Cuisine: , , , Recipe Keys: Dairy Free D Dinner E Easy Recipes R Recipes with nuts Vegan

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

Cooking Mode Disabled

Sauté Sauce:

Garnishes and Toppings:

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. 

  1. 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.

  1. 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. 

  1. 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!

Special Equipment & Tools:

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.

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FAQs

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Should I use fresh or dried mushrooms?

For this recipe, I used reconstituted wild mushrooms that I foraged and dried, as well as fresh whole mushrooms. Feel free to use fresh or solely dried mushrooms here. If you're using dried mushrooms, reconstitute them, and drain them, then measure out your 1 cup (or 100g) for the recipe, not before.

What can I used instead of Tamari?

Tamari is a gluten-free, vegan soy sauce. You can use vegan soy sauce, Coconut Aminos, or Bragg Liquid Aminos as an alternative to Tamari. I prefer Tamari in this recipe!

What should I use if I cannot find vegan Worcestershire sauce?

Vegan Worcestershire sauce is just Worcestershire without the fish (anchovy), and you can still get a similar flavour by using Coconut Aminos as an alternative. 

If following a low-sodium diet, I would just stick to using Tamari and vegan Worcestershire sauce, instead of Bragg Liquid Aminos, as the latter is higher in sodium per serving.   

Tamari and Worcestershire sauce is used in this recipe to add the umami flavour and an acidity element to add depth in the sauce with the richness of the hoisin.  

What proteins can I add to this?

This recipe is quite versatile. You can make this dish as is fully vegetarian or add chicken, beef, or vegan beef tips, firm or pan-fried tofu, or seitan.

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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4.7 out of 5
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  1. Lucy

    These curry ramen bowls look delicious and so easy to make!

    Lucy | http://www.lucymary.co.uk

  2. S

    Sounds a very good recipe and even not very tricky, wanna try it!
    I love curry (when its not too spicy^^)!!!
    XO
    S
    https://s-fashion-avenue.blogspot.com

  3. Carrie @ Curly Crafty Mom

    This looks so good!! We love ramen in our house, but I’ve never tried making it at home! I need to try this!

    Carrie
    curlycraftymom.com

  4. Ashley

    I’ve never tried curry, but this looks delicious!! I love ramen, so I’d definitely try this!

    Wishing you a wonderful weekend, my friend!

    Make Life Marvelous

    • | Madison B. Siobhan of FASHION TALES

      Thanks so much dear. Wishing you a lovely new week, Ashley! x

  5. Jill

    I have never made ramen at home. This sounds so easy to make and looks delicious!

    • | Madison B. Siobhan of FASHION TALES

      It’s quite easy, make sure you use quality ramen noodles. Thanks so much!

  6. jointyicroissanty

    It looks so appetizing. I definitely have to try your recipe.

    • | Madison B. Siobhan of FASHION TALES

      Thanks, lovely. Enjoy it! x

  7. Melissa

    This sounds so delicious! Thanks for sharing this great recipe!

    https://melissakacar.com

  8. Rowena @ rolala loves

    This sounds like such a delicious and healthy way to enjoy ramen. I usually make sautéed noodle dishes more than soup noodles at home but I’ll have to try this sometime. I love my noodles with lots of veggies and chicken or tofu. Thanks for the recipe Madison! Hope June is treating your well so far.

    • | Madison B. Siobhan of FASHION TALES

      Noted: I see you other comment. I hope you enjoy it, veggies are my favourite. I like a mix of the chicken , too with the veggies. Take care and enjoy June, Rowena!

  9. Rowena @ rolala loves

    I meant to rate it 5 stars. Sorry!

    • | Madison B. Siobhan of FASHION TALES

      Okay! Thanks for letting me know! x

  10. Melody Jacob

    This recipe strikes a nice balance between comfort and health. Simple, nourishing meals like this bring warmth and care to the table.

    • | Madison B. Siobhan of FASHION TALES

      Thanks so much! x

  11. Jelena Dimic

    This looks so tasty! <3

    http://www.couture-case.com/

  12. Lux

    I love mushrooms with noodles. This looks delish! https://www.aboutlifeandlove.com/

    • | Madison B. Siobhan of FASHION TALES

      Thanks so much. Hope you enjoy! x

  13. Allie Mackin

    I LOVE ramen. One of my favorite foods. I never thought to make it at home but I probably could. This is bookemarked for the fall when it cools off

    Allie of
    http://www.allienyc.com

  14. Karalee

    I have been wanting to make my own ramen, and this recipe looks delicious! I will have to bookmark it and come back to it later to try it out!

    • | Madison B. Siobhan of FASHION TALES

      Great! Thanks so much!

  15. Melissa

    This looks so delicious! Thanks for sharing this great recipe!

    https://melissakacar.com