Vegan Curry Ramen

Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the shiitake mushrooms, snap peas, broccoli florets and carrot. Cook for 2-3 minutes, stirring occasionally.
1 tablespoon sesame oil
1 cup shiitake mushrooms
1 cup snap peas
1 cup broccoli florets
1 cup carrot
Add the garlic and ginger and continue to cook for another minute until fragrant.
2 large garlic cloves
1 tablespoon fresh ginger
Stir in the Thai red curry paste and curry powder and cook for another minute.
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Stir in the coconut milk and vegetable stock and bring the mixture to a boil.
1 can 13.5 fl. oz / 400 ml coconut milk
4 cups vegetable stock
When the liquid is simmering, add the ramen noodles and cook for 5 minutes or as instructed on the package.
8 oz ramen noodles
Stir in the lime juice and adjust the seasoning to taste.
Juice of 1 small lime
Divide into bowls and serve hot, garnished with fresh cilantro, jalapeño slices and extra lime wedges if you like.
Fresh cilantro and jalapeño slices to garnish
Salt and freshly ground black pepper to taste