MANGO COCONUT CURRY RAMEN 🍜🥭🥥

Ingredients

1 container shiitake mushrooms, torn 🍄
4 tbsp avocado oil, divided 🥑
½ tsp salt 🧂
3 cloves garlic, crushed 🧄
1 tsp ground ginger 🌿
½ tsp turmeric ✨
4 cups vegetable stock 🥣
2 tbsp teriyaki sauce 🍶
1 tbsp soy sauce 🥢
2 tbsp Thai red curry paste ❤️🔥
3 tbsp Lola’s Mango Scotch Bonnet Hot Sauce 🌶️🥭
1 tbsp lime or lemon juice 🍋
1 (14 oz) can full-fat coconut milk 🥥
3 packages instant ramen noodles 🍜

For garnish:
Hard-boiled eggs 🥚
Cilantro 🌿
Chives 🌱
Sesame seeds ⚪

Instructions

1. Crisp the Mushrooms
   Heat 2 tbsp of avocado oil in a large stock pot. Add the torn shiitake mushrooms and ½ tsp of salt. Sauté until golden and crispy, then remove and set aside. 🍄✨

2. Build the Flavor Base
   Add the remaining 2 tbsp of oil to the pot along with garlic, ginger, and turmeric. Sauté for 1–2 minutes until fragrant. 🧄🌿

3. Make the Broth
   Pour in the vegetable stock to deglaze the pot, then stir in teriyaki sauce, soy sauce, Thai red curry paste, and Lola’s Mango Scotch Bonnet Hot Sauce. Mix well. 🥣🔥

4. Add the Creaminess
   Stir in the coconut milk and bring to a gentle boil. Add the ramen noodles and cook for about 2 minutes, or until tender. 🍜🥥

   If prepping ahead, cook noodles separately and toss with a drizzle of oil to keep them al dente.

5. Serve & Garnish
   Ladle the noodles and broth into bowls. Top with crispy mushrooms, hard-boiled eggs, fresh cilantro, chives, and a sprinkle of sesame seeds. 🌿🥚✨