Curried Coconut Ramen

Slurp up this incredibly creamy fusion ramen that pairs the best of Indian flavours with the Japanese classic. Secret ingredient: 20p instant chicken noodles (yes, they’re accidentally vegan in Tesco!). This recipe is from The Vegan Punks.

Ingredients

400g mushrooms – sliced
2 tbsp curry powder
400ml coconut milk (full fat)
1.5 litre water
250g broccoli – chopped into bite-sized florets
3 x vegan instant chicken noodles – including the seasoning packets
2 tbsp soy sauce
2 cups sweetcorn

Instructions

Pour a splash of oil into a frying pan and bring to medium-high heat. Cook the mushrooms until they’ve started to brown, add half a tablespoon of the curry powder and fry for another minute.
In a large pan, add another splash of oil and fry off the remaining 1.5 tablespoons of curry powder for a minute.
Pour in the coconut milk and water, and bring up to a simmer.
Pop in the broccoli and keep simmering for 1 minute.
Add the noodles (excluding the seasoning for now) and simmer for a further 3 minutes, stirring occasionally.
Sprinkle in the seasoning mix from the noodles, then add 1 to 2 tablespoons of soy sauce to taste.
Serve up the noodles, broth and broccoli into bowls, then top with the curried mushrooms and sweetcorn.

Price Calculation

Total cost: £3.59

Per portion cost: 90p

Breakdown:

400g mushrooms – ~£1.20
2 tbsp curry powder – ~16p
400ml coconut milk – ~69p
1.5 litre water
250g broccoli – ~50p
3 x vegan instant chicken noodles – ~60p
2 tbsp soy sauce – ~11p
2 cups sweetcorn – ~33p

*All recipes have been developed with a target of no more than £1 per portion. Ingredients were primarily sourced from Aldi, with a couple of ingredients sourced from Sainsbury’s or Tesco where Aldi didn’t stock them. Prices were all valid as of June/July 2022.

Ingredients were either bought in exact quantities required for the recipe, or in the smallest quantity available to ensure prices weren’t artificially low through bulk buying.