Peanut Curry Noodles Recipe

These peanut curry noodles are vegan, dairy free, and a flavorful easy weeknight dinner. A peanut noodle bowl made with vegetables, spices, and rice noodles. 

A simple and easy meal that is ready faster than takeout!  Add your favorite protein to make these a full main dish.

Easy peanut noodles are on the table quicker than driving to get takeout!  This vegan peanut noodle bowl recipe is loaded with veggies of your choice, warm curry spices, and gluten free rice noodles for a tasty meal. These creamy peanut noodles are the ultimate weeknight comfort food – they are quick to make, really versatile, and go great with any added protein. Add some crispy baked tofu and you’re good to go!

These Vegan Peanut Curry Noodles Are:

• Rich
• Savory
• Creamy
• Loaded with vegetables
• Flavorful
• Satisfying
• Vegan, gluten free, and SO good!

Easy Weeknight Peanut Curry Noodle Bowl

This peanut curry noodle bowl 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 good homecooked meal but don’t want to spend hours in the kitchen.

I have many delicious Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a tasty meal can be on your table in no time.  Even faster than ordering takeout!

What’s In These Peanut Butter Curry Noodles?

See the recipe card below for full ingredient amounts and recipe instructions!

• Coconut Oil: I love keeping organic coconut oil on hand, it’s great for cooking.
• Onion
• Carrots
• Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute in this peanut curry noodles recipe! I also love adding these peppers to breakfast bakes, sandwiches or wraps, and soups.
• Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one!  I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
• Turmeric – a staple in our spice cabinet! I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
• Vegetable Stock
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Peanut Butter: or you can substitute an almond or cashew butter instead. Like my peanuts, I only use unsalted peanut butter.
• 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 curry dish.
• Fresh Spinach or Kale
• Peanuts to garnish
• Lime juice, for garnish

The BEST Pantry Peanut Curry Noodles Recipe

This peanut curry noodles recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make Peanut Curry Pasta?

1. In a large pot, heat the coconut oil over low heat. Add the onion, carrot, and bell pepper and sauté for 6 to 7 minutes until vegetables begin to soften.  Sprinkle in the curry powder and turmeric, and sauté with the vegetables for 1 minute. Add the vegetable stock and bring to a boil. Reduce to a simmer and cook for 20 minutes until vegetables have softened all the way through.
2. Meanwhile bring a large pot to water to a boil, and cook the noodles according to package instructions. Drain and set aside.
3. To the curry, add the coconut milk, peanut butter, and stir in the spinach or kale. Toss in the cooked noodles and stir until the noodles are coated in the sauce.
4. Top with crushed peanuts and freshly squeezed lime juice, enjoy!

More Plant Based Noodle Bowl Recipes You’ll Love:

15-Minute Vegan Garlic Sesame Noodles Recipe

Creamy Tofu Noodle Soup

Cold Peanut Noodle Salad

Cabbage & Udon Noodle Stir Fry Recipe

Vegan Ramen Noodle Salad Recipe

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Peanut Curry Noodles

Kelly Jensen

These peanut curry noodles are vegan, gluten free, and a flavorful easy weeknight dinner. A peanut noodle bowl made with vegetables, spices, and rice noodles.  A simple and easy meal that is ready faster than takeout!  Add your favorite protein to make these a full main dish.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Pasta

Cuisine American, Indian, Thai

Servings 4 servings

Calories 337 kcal

Ingredients

  

1x2x3x

• 1 teaspoon coconut oil
• 1 sweet onion sliced
• 2 carrots sliced
• 1 bell pepper
• 1 teaspoon curry powder or curry paste
• 1/2 teaspoon curry
• 2 cups Vegetable Stock
• 1 cup coconut milk
• 2 tablespoons peanut butter
• 16 ounces rice noodles or gluten free pasta
• 2 cups fresh spinach or kale
• Peanuts to garnish
• Lime juice for garnish

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Instructions

 

• In a large pot, heat the coconut oil over low heat. Add the onion, carrot, and bell pepper and saute for 6 to 7 minutes until vegetables begin to soften.  Add the curry powder and turmeric, and saute with the vegetables for 1 minute. Add the vegetable stock and bring to a boil. Reduce to a simmer and cook for 20 minutes until vegetables have softened all the way through.
• Meanwhile bring a large pot to water to a boil, and cook the noodles according to package instructions. Drain and set aside.
• To the curry, add the coconut milk, peanut butter, and stir in the spinach or kale. Toss in the cooked noodles and stir until the noodles are coated in the sauce.
• Top with crushed peanuts and freshly squeezed lime juice, enjoy!

Nutrition

Calories: 337kcalCarbohydrates: 110gProtein: 9gFat: 18gSaturated Fat: 13gSodium: 757mgPotassium: 583mgFiber: 4gSugar: 6gVitamin A: 9728IUVitamin C: 83mgCalcium: 106mgIron: 4mg

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