You might also like these Indian style chilli garlic noodles and soba noodles with mushrooms and tofu. On cool Fall evenings, my stomach begins to growl for something hot and delicious that I can slurp up from a bowl. Although I’ve left college far behind, ramen noodles often find their way into my pantry, partly because they were so popular in India when I was growing up. When I was working my first job in Bombay as a journalist, my co-worker and friend Rajee and I would sometimes make a dash to her home after work and stir up a quick meal of Maggi noodles (the brand name ramen was available by in India). We’d sputter a few mustard seeds in a saucepan, add some hot green chilies, diced tomatoes, and green peas, and pour in the cooked noodles. It was not a square meal by any means, but it was easy, filling and delicious. This dish of vegan Ramen in a South Indian Coconut Stew is a far healthier meal, and it’s far more adult. It’s incredibly easy, and even better, it does not require a long list of special ingredients. You do need curry leaves, though, and coconut oil, because they play a huge role in creating that wonderful flavor and are an integral part of cooking in Kerala, the south Indian state this stew belongs to. In Kerala, this coconut stew is often served with idiyappam, a thin noodle made with rice flour. The ramen noodles are far easier to acquire here, and they add even more deliciousness to the stew. You can vary up the vegetables: I used carrots and green peppers, but you can also add potatoes, sweet potatoes, squash, or green peas. Just make sure the veggies aren’t ones that take eons to cook. I used fresh veggies, but you can use frozen– no one will be able to tell the difference. For more protein, I sometimes add some tofu to the pot, although I didn’t this time. Check to get new recipe updates by email.
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