Vegan Curry Noodles
These healthy and quick noodle recipe is so flavorful and super easy to make. Most of the ingredients are to be easily available at home. This noodle dish has vegetables, noodles and curry powder that adds nice flavor to them.
I have used rice noodles, but you can use any other noodle variety. I made these noodles on our Yellowstone trip in our campervan and they came out so delicious and spicy. I just eyeballed all the ingredients. It was a slightly chilly night, and we were boondocking at a very beautiful sight with river flowing and nothing but trees surrounding us.
There is something so great about having noodles in cold weather. It is the most beloved food in the different parts of the world.
This Asian-inspired dish noodle dish is full of flavors, is easy to make and you can customize it to your liking.
This noodle dish comes together in 20-30 minutes and has the most delicious creamy coconut sauce, with sauteed vegetables. I know we all love quick weeknight dinners. I do love slow cooking in general and don’t mind elaborate long recipes. But occasionally and specially in a campervan where I made these noodles, I needed something quick and less messy.
My initial idea while making these noodles was something creamy and spicy. I was thinking of adding red curry paste. But as I shared earlier that I literally prepared these during our trip. I didn’t add any red curry paste. So, if you wish and have red curry paste at home, feel free to stir some in. It will only enhance the flavors.
Also, I made these noodles in saucy style but if you want to serve it soupy, you can.
Let’s talk about ingredients.
Noodles – I have used rice noodles. But you can use any type of noodles you prefer- chowmein style, ramen, vermicelli etc.
Coconut Milk – Any variety that you like, you can use it. It really makes this dish so creamy and adds nice sauce to the dish.
Veggies – I kept it to few veggies. But again, feel free to add any more vegetables you like. I used carrots, sweet peas, broccoli, bell peppers, onions or shallots.
Spices – Curry powder is the one that gives it distinct flavor. Other than curry powder, I have used soy sauce, some brown sugar, black pepper, some hot sauce. I have used different types of ingredients for spice. But you can adjust according to your taste.
Garnish – Lastly, I have garnished the dish with little bit lemon for that bright acidity and garnished with cilantro and peanuts.
Tips and suggestions
Do not overcook the noodles. Cook noodles according to package instructions. Make sure, not to overcook them specially rice noodles. No one likes mushy noodles.
Same with vegetables, don’t over cook them. Keep them slightly crispy or al dente. I like to char veggies on medium to high flame and get them to cook faster and just enough. They taste good and are not soft.
Throw in some extra firm tofu in it for extra protein.
Vegan Curry Noodles
Ingredients
Sauce
- 1 tbsp oil
- 1 large shallot or medium onion chopped
- 4 garlic cloves grated
- 1 tbsp finely chopped green chili or jalapeno
- 2 tsp curry powder
- 1 14.5 oz. full-fat coconut milk
- 3 tbsp soya sauce or tamari
- 1 tps hot sauce like sambal olek or sriracha
- Pinch of black pepper optional
- ½ tsp brown sugar
- Salt to taste
Vegetables
- 1 cup Broccoli
- 1 cup Bell pepper any color
- 1 cup Snow Peas
- 1 small carrot
Noodles
- 1 packet of rice noodles 10 oz.
Garnish
- Few lemons wedge
- Cilantro or scallions
- Roasted peanuts and sesame seeds
Instructions
- Sauté Vegetables – Sauté vegetables in some oil, for few quick minutes. They should still have some crispness to them. You don’t want them to be mushy. They will also cook for few minutes in the sauce later. If you plan on adding tofu, shallow fry it too.
- Prepare the sauce – Take some oil in large skillet or pan on medium heat. Add shallots/onions, garlic, jalapenos. Sauté for 2 minutes until the garlic is fragrant. Add the curry powder, immediately followed by coconut milk, and soy sauce/tamari, and bring to a boil. Turn down the heat and simmer until it reduces in quantity and looks nice thick and creamy.
- Prepare the noodles – according to package instructions. Strain the noodles and add them in the sauce along with vegetables. Give it a good toss and turn off the flame. Don’t overcook at this point. Otherwise, noodles continue cooking.
- Serve in bowls and add garnishes like cilantro, peanuts and sesame seeds and serve lemon on the side to squeeze.