Morning made simple

This one-pot curry ramen can be made in 30 minutes or less for a delicious & quick vegan dinner.


  • 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)


  • 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!