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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

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
  • 34 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.