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Vegan Coconut Curry Noodles Recipe

These vegan coconut curry noodles are a quick and easy meal, ready in 15 minutes! Loaded with fresh vegetables, these noodles are a great lunch or dinner.  These are loaded with fresh veggies like bean sprouts, cabbage, carrots, and green onion.

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These super flavorful coconut curry noodles are a fantastic lunch, dinner, or a side dish that everyone will enjoy!   I made these for lunch when I was feeling like a little bit of spice and these noodles did not disappoint.   These would be great with some crispy baked tofu or protein of choice!

These Vegan Coconut Curry Noodles Are:

  • Bright
  • Fresh
  • Earthy
  • Loaded with Flavor
  • Versatile
  • Ready in about 15 minutes
  • Vegan, vegetarian, gluten free, dairy free!

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Easy Weeknight Coconut Curry Noodles

This vegan coconut curry noodles is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

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What’s In This Vegan Curry Noodles Recipe?

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Meal Prep Coconut Curry Noodles!

You can easily meal prep this vegan coconut curry noodle recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

How Do I Make Curry Noodles?

  1. Bring a pot of water to a boil, cook noodles according to package instrections.  Drain and set aside.
  2. In a pan, heat the peanut oil over low heat.  Saute the onion and garlic for 5 to 6 mintues until the onions begin to soften, stirring frequently.  Add the curry powder,  coconut milk and soy sauce, and stir well to combine.  Add the noodles, carrots, and the bean sprouts to the sauce and toss well until noodles are coated in the sauce.
  3. Before plating, stir in the red cabbage, green onions, and sesame seeds.  Top with a squeeze of fresh lime. Add sriracha for a little spice (optional) and enjoy!

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Dietary Modifications

  • This recipe is vegan, vegetarian, and dairy free!  If you do eat meat, you can throw a cooken protein in this recipe as well.
  • To make gluten free make sure you are using tamari (not soy sauce) and your rice noodles are certified gluten free.
  • To make nut free, substitute the peanut oil for sunflower oil or olive oil.

Other Fast and Healthy Noodle Recipes You’ll Love!

Oat Milk Alfredo Recipe (Vegan, Gluten Free)

Creamy Vegan Peanut Noodles Recipe (Gluten Free, Pantry Staple)

One-Pot Pho Recipe (Vegan, Vegetarian, GF)

Instant Pot Pantry Pasta Recipe (Vegan, Gluten Free, Pantry Staple)

Cold Peanut Noodle Salad (Vegan, GF, 15 Minute Recipe!)

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Get the Same Ingredients I Use in my Vegan Coconut Noodles Recipe!

As always, if you make this vegan coconut curry noodles recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Vegan Coconut Curry Noodles Recipe

Kelly Jensen
These vegan coconut curry noodles are a quick and easy meal, ready in 15 minutes! Loaded with fresh vegetables, these noodles are a great lunch or dinner.  These are loaded with fresh veggies like bean sprouts, cabbage, carrots, and green onion.
5 from 1 vote
Cook Time 15 mins
Total Time 15 mins
Course Dinner, Lunch
Cuisine American, Asian, Thai
Servings 4 servings

Ingredients
  

  • 8 ounces rice noodles
  • 1 tablespoon peanut oil
  • 1/2 cup onion thinly sliced
  • 2 tablespoons garlic
  • 1 carrot shredded
  • 1 cup bean sprouts
  • 1 teaspoon curry powder
  • 1 teaspoon tamari or soy sauce
  • 1 13 ounce can unsweetened coconut milk
  • 1 cup red cabbage thinly sliced
  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds
  • Wedge of lime
  • Sriracha to taste

Instructions
 

  • Bring a pot of water to a boil, cook noodles according to package instrections.  Drain and set aside.
  • In a pan, heat the peanut oil over low heat.  Saute the onion and garlic for 5 to 6 mintues until the onions begin to soften, stirring frequently.  Add the curry powder,  coconut milk and soy sauce, and stir well to combine.  Add the noodles, carrots, and the bean sprouts to the sauce and toss well until noodles are coated in the sauce.
  • Before plating, stir in the red cabbage, green onions, and sesame seeds.  Top with a squeeze of fresh lime. Add sriracha for a little spice (optional) and enjoy!
Keyword Coconut Curry Noodles Vegan, Coconut Curry Noodles Vegetarian Gluten Free, Healthy coconut noodles, Healthy Vegan Noodle Meal Prep, Meal Prep Curry Noodles, Thai Curry Noodles Vegan, Vegan Coconut Curry Noodles, Vegan Curry Noodles
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in American, Asian, Dairy Free, Dinners, Easy Weeknight Meals, Gluten Free, Lunches, Pastas, Recipe Index, Side Dishes, Thai, Vegan Recipes, Vegetarian Recipes

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  1. Pingback:Weekly Vegan Meal Plan, Week 3 - The Herbeevore

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