Step 1

In a medium sized pot set over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic and ginger until fragrant, about 2 minutes.Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), mushrooms, lime juice, bell pepper and salt

Step 2

Bring to a boil

Step 3

Boil for 2 minutes.Add the zucchini noodles and stir until noodles are incorporated

Step 4

**Divide the ramen into 4 bowls, garnish with remaining green onion tops, red cabbage and sesame seeds.**Zucchini noodles will cook quickly in hot broth

Step 5

If you simmer them for too long they’ll get to soft and mushy