Coconut Curry Stir-Fried Noodles Recipe
Vegan coconut curry stir-fried noodles with crisp vegetables in a creamy, spiced coconut sauce for a quick weeknight dinner.
Ingredients
- 8 oz rice or wheat noodles
- 1 cup coconut milk
- 2 tbsp red curry paste
- 2 garlic cloves minced
- 1 cup broccoli florets
- 1 carrot julienned
- 1 red bell pepper sliced
- 2 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tsp sesame oil
- Fresh cilantro for garnish
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat sesame oil in a wok over medium heat.
- Sauté garlic until fragrant, about 1 minute.
- Add broccoli, carrot, and bell pepper; stir-fry 3–4 minutes until crisp-tender.
- Stir in curry paste and coconut milk; cook 2–3 minutes until sauce thickens slightly.
- Add noodles and soy sauce; toss to coat evenly.
- Finish with lime juice, garnish with cilantro, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 60%
- Vitamin C: 80%
- Calcium: 10%
- Iron: 15%
- Magnesium: 12%
Tips to Enhance Flavor
- Add roasted cashews for crunch.
- Use fresh lime juice for brightness.
- Include chili flakes if you love extra heat.
- Serve immediately to maintain noodle texture.