CURRY RAMEN PASTA
Looking for even more ways to ramen?
That's exactly how this dish was created. Sometimes last minute dishes are the best ones!
We had some extra ramen noodles that were cooked in cosmic curry. Rather than toss away, we saved them and turned them into an ultimate pasta dish!
Sauté up some sautéed veggies. Voila...just like that, dinner's ready.
What protein would you want to top this with? Choice is yours! Let Māla Girl be the canvas to your plate or bowl creations :)
CURRY RAMEN PASTA
Māla Girl Cosmic Curry stains these noodles the most beautiful golden color thanks to that star turmeric naturally found in yellow curry powder of course.
Choose what veggies speak to you, these are what I had in the fridge that sounded like a fun blend of flavor, crunch and color.
Bring water to a boil in saucepot. Add in 3 Tbsp. of cosmic curry and instant ramen noodles. Cook for 3-5 minutes.
Drain and remove from heat.
Heat up a separate large sauté pan set over medium high heat. Add in olive oil, mushrooms and fennel. Lower heat to medium and continue cooking for 2 minutes. Season with half of the sparkle salt. Add in sesame oil, cooked ramen noodles. Toss together for 2 minutes until pasta is reheated.
Add fresh spinach in at the end until just wilted. Finish with remaining sparkle salt.
Divide into 3 bowls and add protein on top if you need a more filling meal.
Would love to know what you would choose!
Don't have fennel? Celery is an easy substitute. My goal is simply to challenge you to a veggie perhaps you haven't tried before. For those who have, you will appreciate the anise taste fennel brings to the ramen pasta game!
Substitute with thawed frozen spinach if you don't have any fresh on hand.
Are you seeing the pattern...yes, get creative with what you have! Let our recipes be your guide and inspire you to build up that inner chef.