Maple Curry Garlic Ramen Noodle Bowls
Last Updated on April 1, 2024
Maple Curry Garlic Ramen Noodle Bowls are best for nights when you’re craving a really delicious noodle bowl, but also looking for a comforting, healthy dinner. Tofu and baby bella mushrooms get marinated in a sweet and tangy maple curry garlic sauce with soy sauce and ginger, baked and then served over creamy curry tahini ramen noodles with roasted broccoli and crispy garlic. It’s the perfect simple and quick vegan, gluten-free dinner with plenty of color and even more flavor.
If there’s one food I really don’t make enough of, it’s Asian-inspired dishes. When I think of pasta dishes, it’s always Italian-inspired meals, but I just love the flavors of Asian cuisine and when Simply Gluten-Free Magazine gave me the task of creating Asian meals for their upcoming magazine issue I was super excited!
I was inspired when I saw the Honey Garlic Salmon Soba Noodle Bowls from Half Baked Harvest, minus the salmon, and with a red curry twist! I decided to make it my own by swapping out the fish for tofu and baby portabella mushrooms, swap out the soba noodles with rice ramen noodles to make these noodle bowls gluten-free, and add crispy garlic as the perfect final touch. Yum.
When you look at the recipe, you might think it’s a little too step heavy, but as I was making it, I had an epiphany. Listen to this… so you marinate the tofu and mushrooms in a maple curry garlic soy sauce 30-minutes to overnight in an oven-safe baking dish. Then you bake the tofu and mushrooms right in the dish you marinated it in, and then when it’s done baking you remove the tofu and mushrooms to a plate, add tahini and lime juice right to the baking dish with the remaining marinade, stir and then add the cooked ramen noodles! So it actually comes together pretty quick and easy.
I’m also adding roasted broccoli to this noodle bowl recipe. Just roast the broccoli on a sheet pan with oil, salt, and pepper while you bake the tofu and mushrooms. While everything is baking and roasting in the oven, cook the gluten-free ramen noodles (or any rice-based noodles will work) according to package directions. When they are done, drain, rinse and toss right into the baking dish with the “new” tahini marinade. An extra bonus when doing it this way is the sauce is already warm so you just toss and serve!
Garnish the Maple Curry Garlic Ramen Noodle Bowls with green onion, sesame seeds, microgreens, watermelon radish (optional) and crispy garlic (if desired). To make the crispy garlic, simply slice a clove of garlic, add a little spray oil to a frying pan and sauté the garlic until it turns golden brown. You may also drizzle a little bit of soy sauce over top if the noodles seem to dry. This dish is best enjoyed right away and will serve 2 people.
Some other noodle bowls you could try:
Thai Peanut Glass Noodle Salad
This Thai Peanut Glass Noodle Salad is a Thai-inspired noodle dish that’s made with gluten-free glass noodles, coleslaw cabbage and carrot mix, sweet juicy mango, crunchy cucumber, fresh cilantro and zingy ginger tossed in a mild peanut sauce, topped with crushed crunchy peanuts and finished off with freshly squeezed zesty lime juice!
Vegan Beef and Broccoli Teriyaki Noodles
Easy Weeknight Mushroom Pho
A simple gluten-free, vegan 30-minute meal is fragrant and made with simple, common ingredients and spices. This Easy Weeknight Mushroom Pho features vegetable broth combined with ginger, cloves, and coriander, mushrooms, edamame, green onion served over rice noodles for a warming, comforting winter soup.
Leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make these Maple Curry Garlic Ramen Noodle Bowls!
Maple Curry Garlic Ramen Noodle Bowls
Maple Curry Garlic Ramen Noodle Bowls are best for nights when you’re craving a really delicious noodle bowl, but also looking for a comforting, healthy dinner. Tofu and baby bella mushrooms get marinated in a sweet and tangy maple curry garlic sauce with soy sauce and ginger, baked and then served over creamy curry tahini ramen noodles with roasted broccoli and crispy garlic. It’s the perfect, simple and quick vegan, gluten-free dinner with plenty of color and even more flavor.
Ingredients
- 1 block firm tofu, pressed and sliced (use pumpkin seed tofu for soy-free)
- 5 medium-large baby portabella mushrooms, washed and sliced
- 1/2 cup gluten-free soy sauce (soy-free soy sauce if needed- what I used!)
- 1/4 cup maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 tablespoon red curry paste
- 1/2 teaspoon ground ginger
- 9 ounces broccoli florets
- 1-2 tablespoons oil (avocado/olive)
- 1/4-1/2 teaspoon salt
- 1 package of ramen noodles, cooked (enough for 2-3 servings)
- 2 tablespoons tahini
- 1 teaspoon lime juice
Garnishes
- crispy garlic (1 clove of garlic + spray oil)
- green onion
- sesame seeds
- microgreens
- watermelon radish (optional)
Instructions
- A day ahead of time marinate the tofu and mushrooms. Press and slice the tofu and slice the mushrooms. Combine the soy sauce (use tamari or make sure it's gluten-free!), maple syrup, sesame oil, garlic, red curry paste, and ground ginger together. Pour a little bit on the bottom of an oven safe baking dish, not too large, an 8x8 should work fine. Next, layer the slices of tofu and mushrooms in the baking dish, preferably in one layer, but you may stack if needed. Pour the rest of the marinade over top making sure all of the pieces are covered. Cover and place in the fridge 30 minutes-overnight (preferred).
- Heat the oven to 425 degrees F. Uncover the marinated tofu and mushrooms and bake for 20-25 minutes. Place the broccoli florets on a baking sheet and drizzle with the olive oil, sprinkle with salt and also place in the oven to bake for about 15 minutes.
- Meanwhile, cook the ramen noodles according to package directions, making enough to serve 2-3 people. Drain and rinse and set aside while the tofu finishes baking.
- Crisp up the sliced clove of garlic in a small frying pan with a spritz of oil until golden brown. Set aside.
- Once the tofu and mushrooms are done, gently move the tofu and mushrooms to a plate. Add the tahini and lime juice to the baking dish with the leftover marinade and stir to combine. Add the noodles to the baking dish and toss to coat with the sauce, then add in the mushrooms. You could either add the broccoli to the baking dish or top on each bowl, same with the mushrooms and tofu. I like to serve the noodles in bowls, then add the broccoli, mushrooms, and tofu on top. If the noodles seem too dry (they shouldn't be, but could depend on the noodles you use) add a little bit more soy sauce.
- Garnish each bowl with crispy garlic, green onion, sesame seeds, microgreens, and watermelon radish (optional). Best enjoyed right away.
Notes
*there is soy-free tofu and soy sauce out there! Search for Pumfu makes tofu out of pumpkin seeds and Ocean's Halo brand makes a soy-free soy sauce that I love!
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
