This is one of my go-to recipes after a long shoot day. I love it because it is customizable and relatively quick to put together, but also requires me to be present in the cooking process: chopping the veggies, cooking the ramen separately, browning the plant-based patties, and evenly stirring in the coconut milk and chili paste. It’s meditative for me, which helps transition my brain from work mode to relax mode. I also love that the ramen noodles are coated in a luscious, rich coconutty sauce flavored with a Thai green curry paste that lends notes of lemongrass, galangal, and, of course, green chilis.

Prep Time – 5 minutes
Cook Time – 15 minutes
Serves 4


  • 4 (5 oz/140 g each) blocks ramen
  • Avocado oil
  • 4 plant-based patties, thawed if frozen (I like Beyond Meat)
  • 1 large onion, diced
  • 1 large red or orange bell pepper, coarsely chopped (see note)
  • 4 garlic cloves, minced
  • ¼ cup Thai green curry paste, plus more to taste
  • 1 cup full-fat coconut milk
  • 2 Tbsp. tamari, plus more to taste
  • 2 cups (2 oz/60 g) loosely packed baby spinach or kale,
  • stems removed and chopped into bite-sized pieces
  • Sambal oelek or sriracha, optional
  • Splash of rice vinegar or lime juice, optional
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish


  1. Cook the ramen according to the package instructions. Drain, transfer to a bowl, and drizzle with a bit of avocado oil. Stir to keep the noodles from sticking together.
  2. Heat a large sauté pan over medium-high heat. Add the patties and onion. Use a wooden spoon to break up the patties and cook, stirring often, until the meat is browned and the onion has softened and is browning at the edges, about 5 minutes.
  3. Reduce the heat to medium, sprinkle in the chopped bell pepper, and cook until softened, about 3 minutes.
  4. Add the garlic and green chili paste, stirring until well incorporated.
  5. Pour in the coconut milk and tamari, stir, and cook for 1 minute. Add the baby spinach and cook, stirring often, until wilted.
  6. Taste and adjust the seasoning to your liking by adding sambal oelek for heat, a splash of rice vinegar for acidity, more tamari for saltiness, or more green chili paste for depth of flavour.
  7. Add the cooked ramen and stir until coated and verything is evenly distributed. Divide among four individual bowls, garnish with sesame seeds and green onions, and enjoy.

If you don’t have bell peppers on hand, swap them out with sliced mushrooms—just be sure to cook the mushrooms until golden brown before adding the garlic and chili paste. You could also use small broccoli florets instead, but make sure not to overcook them.

Nutrition facts per serving
Calories 277; protein 13 g; fat 12 g; carbs 29 g.

Excerpt from Savoring by Murielle Banackissa. Copyright © 2024 Murielle Banackissa. Published by Appetite by Random House®,
a division of Penguin Random HouseCanada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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