Quick and Cheap Curry Fix

"This is straight out of my college cooking regimen, featuring, of course, Ramen noodles! This is great hot or cold, especially when you're dying for a thai curry fix. Add your favorite veggies!"
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:


  • 2 (3 ounce) packages oriental-flavor instant ramen noodles
  • 1 -2 tablespoon thai green chili paste (or red, or panang)
  • 13 cup soymilk (Silk Soy Creamer if you're feeling extravagant)
  • 3 -5 dashes lime juice (a few squirts)
  • 2 teaspoons cornstarch


  • Boil four cups of water.
  • Add the Ramen and a seasoning packet, cook for three minutes.
  • Reserve about 1/2 cup of the liquid and drain the noodles. Put them aside.
  • In the same pot, add the Ramen liquid, the curry paste, the soy creamer, and the lime juice. Whisk together.
  • Add the cornstarch, whisk again, and bring everything to a boil for a few seconds.
  • Lower the heat and whisk until the sauce just begins to thicken, then pour over the noodles.
  • If you like things like presentation, garnish with cilantro springs and chopped peanuts.

Questions & Replies

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  1. This recipe was super easy and cheap! I was in a hurry so didn't add any veggies to mine, but DH and I still enjoyed this. I followed the recipe exactly as written EXCEPT for using half and half instead of soymilk, and used the green curry paste. Will definitely make this again - great meal for 2 (well, unless DH and I are just big eaters!), not sure it would do for 4 unless you had quite a few veggies in there.
  2. Most easy and most excellent! I followed the recipe exactly, and this is a cheap and delicious winner!
  3. This recipe sure was quick! Hubby and Little Miss (DD) wanted to eat steak and since I don't eat red meat. I needed a recipe that was easy, quick to make and was able to use Recipe #70573. I added stir fried veggies (carrots, mushrooms, corn, zucchini, eggplant, beans and broccoli) also added a hand full of cooked chicken strips. I was toying of the idea to use coconut milk instead of soy but I didn't, maybe next time. The flavors were nice and I like the fact I ate a very health meal. Thank you Vegan Courtney.


I'm a health-conscious vegan with a serious sweet tooth. A lot of my first recipes on here weren't vegan, but they're family favorites that can be easily adapted. I'm broadening my horizons and learning how to a) cook easy but tasty food, and b) be patient and cook more time consuming dishes. I'm passionate about mathematics, yoga, tasty food, dancing, the love of my life (also known as Tim), and our cat Moo. I work in the math department of a small liberal arts college for now. I hope to get my PhD in pure math (not sure exactly which field yet). I'll try anything once (as long as it doesn't involve eating anything from anything with orifices). My favorite comfort food cookbooks are How it All Vegan and Vegan Vittles, which adapt a lot of familiar dishes into animal-friendly alternatives. I can usually be found curled up working on a proof or a good book. My biggest pet peeve is too much sugar in prepared food!
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