It’s been a while since I have cooked or blogged regularly. This has been a brutal season, despite the weather being nice. We have all been sick, right after the other. I feel (I hope) that we are on the other side of it now.

I was given the opportunity to try some Lotus Foods items, through the Meatless Monday movement and Lotus Foods.  I was so excited to receive my package.  I got the Wakame & Brown Rice Ramen. The texture is really pleasing, and I could not tell that it was gluten free. You could also not tell that it was made with wakame ( a form of seaweed).  I would not recommend putting the noodles right into the soup as you cook it, because they soften quite a bit if they are left to stand in the soup and/or are reheated.  Alternatively, make sure you have no leftover soup     I’ve already picked up another package, and also have some rice, so stay tuned for more recipes with these ingredients.  

This entire thing took me less than 20 minutes to put together, so it is a nice weeknight option.

Red Coconut Curry Slurp Bowl with Lotus Foods Gluten Free Ramen

1 tablespoon cooking oil
1 ½ cups cabbage (shredded or shopped)
½ cup carrot, grated or sliced into thin ribbons using vegetable peeler
½ cup onions, thinly sliced
2 cloves garlic, chopped
¼-½ teaspoon ginger, freshly grated
½ cup cilantro, chopped, separated
1 – 2 tablespoons red curry paste
1 cup light coconut milk
2 cups stock (vegetable, seafood, or chicken stock, as preferred – I used vegetable stock)
1 package Lotus Foods gluten free ramen noodles
½ teaspoon Worcestershire sauce or soy sauce
optional: sweet potato (steamed, baked, or microwaved)
optional: dulse for topping

Heat oil over medium heat.

Add a pinch of sea salt, and onions and garlic.  Saute 2 minutes.

Add ginger, cabbage, carrots, and ¼ cup cilantro.

Saute one minute.  Meanwhile, in 2 cup measuring cup, stir curry paste into 1 cup of stock until smooth.   Add to pot, along with an additional cup of stock and the coconut milk.

Bring to a boil.

Cover and reduce heat to medium. Cook for 8-10 minutes, or until vegetables are just tender.

Meanwhile, prepare the ramen to package instructions, omitting the spice packet.

When ready to serve, drain ramen. Place desired amount into a bowl.

Pour soup on top. Top with remaining ¼ cup of cilantro.

A nice addition is dulse, a type of seaweed that goes well with the coconut curry.  Heat a small amount of oil in a nonstick frying pan.  Add dulse and saute. It cooks immediately and changes color.  Add on top of soup.

Alternatively, I like to place half a sweet potato in a bowl, cut up. Add the noodles, and then the soup on top.

I received the product coupon for free in exchange for a recipe on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not required to give a positive review and am giving a completely honest review of this product I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”