Curry Ramen

Ingredients

• 1 tablespoon neutral oil
• 2.5 ounces sliced shitake mushrooms (about 1 ½ cups)
• 4 ounces snap peas (about 1 ½ cups)
• 3 cloves garlic, minced
• 1 tablespoon red curry paste
• 1.5 teaspoons curry powder
• 2-2 ½ cups vegetable broth 
• 1 cup Forager Project Drinkable Cashewmilk Yogurt Unsweetened Plain
• 5 ounces dried ramen noodles
• ½ tablespoon lime juice
• Salt & pepper to taste
• Lime wedges (as garnish)
• Fresh cilantro (as garnish)

Prep

• Heat oil in a pot. Once hot, add in the shitake mushroom slices. Cook for about 5 minutes until they begin to brown. Then, add in the snap peas and minced garlic and saute another 2-3 minutes.
• Add the curry paste and curry powder to the pot and stir together until they evenly coat the veggies. Then, add in the vegetable broth and Forager Project Drinkable Yogurt.
• Bring to a simmer, then add in the dried ramen noodles. Cook until the noodles are soft and cooked through. Then, stir in the lime juice, salt, & pepper.
• Serve the curry ramen garnished with fresh cilantro and lime wedges to enjoy!

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