These Creamy Coconut Curry Noodles are a hearty & delicious vegan dinner, made in less than 30 minutes! Add your favorite vegetables and protein to make these noodles a perfectly balanced meal. Made with rice noodles, so it’s naturally gluten-free.

I love an easy vegan dinner recipe that’s ready in 30 minutes and loaded with fresh, nourishing veggies and tons of flavor. It’s the perfect formula to get nourishment into your body without taking up too much time or effort. We use premade yellow curry paste to get max flavor without needing too many ingredients.

Need a 5 minute lunch instead? These 5-Minute Creamy Peanut Noodles are my quickest go-to meal!

These creamy coconut curry noodles hit all the notes. It will warm your belly and is the perfect easy meatless Monday meal. It is just all the things you want in a simple vegan dinner!

  • Ready in 30 minutes
  • Using premade yellow curry paste makes it simple!
  • Vegan, gluten-free & nut-free
  • Loaded with plant-protein
  • Filling & nourishing
  • Easily made in just one pan
  • Loaded with garlic, ginger & curry flavor!

Which curry paste to use? I used Mae Ploy yellow curry paste. I picked it up at an Asian grocery store but it’s also available on Amazon. Homemade yellow curry paste works too if you want to make it yourself!

How to make creamy curry noodles:

Cut and bake the tofu while you prepare the simple creamy curry broth.

Saute your aromatics (garlic, ginger, green onions, and curry paste) before adding coconut milk, vegetable broth, and tamari to make a creamy broth.

Cook your vegetables either on the side in a separate pan, or right in the broth if you prefer. Simmer the rice noodles right in the creamy broth until tender.

Serve with the crispy tofu, lime juice, and sesame seeds. Enjoy!

Tips to customize:

  • Use your favorite vegetables: Feel free to customize these coconut curry noodles with your favorite vegetables. Bell peppers, carrots, and snap peas work particularly well.
  • Make it spicier! If you prefer a spicier curry, increase the amount of yellow curry paste or add a dash of hot sauce or chili crisp.
  • Add Crunchy Toppings: Sprinkle some crushed peanuts or cashews on top of your creamy coconut curry noodles for an extra layer of texture and flavor.
  • Experiment with Herbs and Spices: Don’t hesitate to play around with different herbs and spices to tailor the dish to your taste preferences. Fresh cilantro and Thai basil can add a burst of freshness to the noodles.
  • Try Different Noodle Varieties: While rice noodles work beautifully in this recipe, you can also try using other gluten-free noodle varieties such as gluten-free soba noodles or even zucchini noodles for a lighter option.

Have coconut curry noodle leftovers?

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop with some extra broth/water before serving.

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These 5-Minute Creamy Peanut Noodles are ready in a flash – the perfect easy vegan meal! Made with gluten-free rice noodles, you can make the simple 5-ingredient miso peanut sauce while the noodles soak. This recipe yields one serving but is easy to multiply as needed.

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Creamy Coconut Curry Noodles

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  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan
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Description

These Creamy Coconut Curry Noodles are a hearty & delicious vegan dinner, made in less than 30 minutes! Add your favorite vegetables and protein to make these dairy-free noodles a perfectly balanced meal.

Ingredients

Units Scale

For the curry noodles:

  • 1 tablespoon oil, I like sesame or coconut
  • 4 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons yellow curry paste
  • 4 green onions, sliced, whites & greens separated
  • 1 (13.5 oz) can full-fat coconut milk, use lite for a little less richness
  • 4 cups vegetable broth, I used miso ginger broth from Trader Joe’s
  • 1 tablespoon tamari
  • 1 pack rice noodles, I used 16 oz. fresh rice noodles from an Asian grocery store, equivalent to about 8 oz. dry rice noodles

For the vegetables and protein:

  • 1 package extra firm tofu, cut into small cubes
  • 1 tablespoon oil
  • 2 tablespoons tamari
  • 3–4 baby bok choy (quartered), 8 oz. sliced mushrooms, and 2 cups broccoli (or your favorite vegetables)
  • Sesame seeds & lime juice, to garnish

Instructions

  1. For the tofu: cut 1 extra-firm block of tofu into small chunks. Mix with 1 tablespoon of oil, and a few tablespoons of tamari, and bake at 425 for about 20 minutes until golden while you cook everything else.
  2. For the veggies: Over medium heat, sauté the mushrooms until golden with a little bit of salt. Remove from pan. Add the bok choy and broccoli with a little bit of oil until slightly golden, then add a splash of broth or water, cover, and steam for about 5 minutes until softened. Add mushrooms & keep warm in the pan. You can also cook the veggies in the broth before you add the noodles!
  3. For the curry noodles: Add the oil to a deep sauté pan over medium heat. Add the garlic & ginger, and white/light green parts of the green onion; saute for 30 seconds, until fragrant and the green onion is softened. Add the curry paste and cook for another two minutes, stirring frequently so it doesn’t burn.
  4. Add the coconut milk, broth, and tamari. Bring to a simmer. Add the vegetables now if you prefer to cook them right in the broth – simmer for about 5 minutes, or until crisp tender.
  5. Stir in the noodles. I used fresh rice noodles that cooked in about 30 seconds — if you’re using dry noodles, it will take between 3 to 8 minutes typically for them to cook through. Add extra broth or water if necessary.
  6. Serve the noodles with broth into bowls, and top with veggies, tofu, green parts of the green onions, sesame seeds, and lime juice.

Notes

Nutritional info doesn’t include vegetables or garnishes (like sesame seeds and lime). 

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