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Vegan Coconut Curry Noodles

Emily Carter
Creamy coconut curry noodles loaded with fresh vegetables and bold spices. A quick, flavorful meal that feels like a warm hug in a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 420 kcal

Ingredients
  

For the Coconut Curry Sauce:

  • 1 tbsp coconut oil for richness
  • 1 small onion diced (adds depth)
  • 2 cloves garlic minced (flavor bomb)
  • 1 tbsp ginger grated (warming spice)
  • 2 tbsp red curry paste packs a punch
  • 1 can 14 oz coconut milk (creamy goodness)
  • 2 cups vegetable broth to thin it out
  • 1 tbsp soy sauce umami boost
  • 1 tsp maple syrup balances flavors
  • ½ tsp turmeric golden glow
  • ½ tsp salt to taste

For the Noodles & Toppings:

  • 8 oz rice noodles soft and chewy
  • 1 cup bell peppers sliced (colorful crunch)
  • 1 cup carrots julienned (extra texture)
  • 1 cup baby spinach greens for balance
  • ½ cup fresh cilantro chopped (herby freshness)
  • 1 lime cut into wedges (zesty kick)
  • ¼ cup crushed peanuts optional, but recommended

Instructions
 

  • Heat coconut oil in a large pot over medium heat. Sauté onions for 3 minutes, then add garlic and ginger. Cook for another minute.
  • Stir in the curry paste and cook for 30 seconds until fragrant. The kitchen should smell amazing right about now.
  • Pour in coconut milk and broth. Add soy sauce, maple syrup, turmeric, and salt. Stir well and bring to a gentle simmer.
  • Let the sauce cook for 10 minutes, allowing all the flavors to meld into creamy perfection.
  • Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
  • Add bell peppers, carrots, and spinach to the curry sauce. Let them soften for about 5 minutes.
  • Divide the noodles into bowls and ladle the hot coconut curry sauce over them.
  • Top with cilantro, lime wedges, and crushed peanuts. Serve immediately and enjoy the slurp-fest.

Notes

Nutritional Values (Per Serving)

  • Calories: 420
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 58g
  • Fiber: 6g
  • Protein: 8g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 35%
  • Vitamin C: 40%
  • Iron: 20%
  • Potassium: 12%
  • Calcium: 10%

Additional Notes & Tips

  • Swap rice noodles for zucchini noodles if you’re feeling extra healthy.
  • Add tofu or chickpeas for extra protein.
  • Adjust spice level by adding more or less curry paste.
  • Leftovers taste even better the next day—if you have any left.
  • Pair with a side of crispy spring rolls for the ultimate feast.