Creamy Coconut Curry Noodles

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.

Course dinner

Cuisine Asian

Keyword coconut noodles, curry noodles, vegan dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 448kcal

Author Rachel Conners

Ingredients

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

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.
1 tablespoon oil, 1 package extra firm tofu, 2 tablespoons tamari
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!
3-4 baby bok choy
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 cloves garlic, 1 teaspoon grated ginger, 2 tablespoons yellow curry paste, 4 green onions, 1 tablespoon oil
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.
1 (13.5 oz) can full-fat coconut milk, 4 cups vegetable broth, 1 tablespoon tamari
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.
1 pack rice noodles
Serve the noodles with broth into bowls, and top with veggies, tofu, green parts of the green onions, sesame seeds, and lime juice.
Sesame seeds & lime juice

Nutrition