This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThese 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.
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!
What’s In This Vegan Curry Noodles Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Rice Noodles – I like to use stir fry noodles as they are super versatile. These rice noodles have a great texture and work in any Asian-inspired dish.
- Peanut Oil
- Onion
- Garlic
- Carrots
- Bean Sprouts
- Curry Powder
- Tamari or Soy Sauce – tamari is gluten free soy sauce, so you can use either depending on your dietary restrictions. I like using tamari if I am cooking for a crowd, in case anyone is gluten free.
- Coconut Milk – I’m a huge fan of coconut milk, I use canned and just discovered coconut milk powder! A very neat ingredient that is pantry staple friendly.
- Cabbage
- Green Onion
- Sesame Seeds
- Lime
- Sriracha – for a little heat! We go through sriracha, its great on soups, curries, and noodle bowls like these curry noodles.
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 tasty 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?
- 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!
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.
More Fast Noodle Recipes You’ll Love!
Creamy Vegan Peanut Noodles Recipe
Instant Pot Pantry Pasta Recipe
Share This Vegan Coconut Noodles Recipe
If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.
And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.
Vegan Coconut Curry Noodles
Ingredients
- 8 ounces rice noodles
- 1 tablespoon peanut oil
- 1/2 cup sweet 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
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!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Pingback:Jamaican Rasta Pasta Recipe
Pingback:Korean-Inspired Bean Sprouts Salad Recipe
Pingback:Weekly Vegan Meal Plan, Week 3 - The Herbeevore