Name: Vegan Coconut Curry Noodles Recipe
Cook time: 15 min
Total time: 15 min
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

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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.

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!

Grow Sprouts Indoors for A Nutritious Crunch All Year Long!

I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier! All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water. An endless supply of sprouts will be at your culinary fingertips anytime. I love grabbing a handful of alfalfa sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup. I put together a list of all my favorite sprouting supplies – so you can enjoy fresh sprouts any time!

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!

What’s In This Vegan Curry Noodles Recipe?

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 – I like peanut oil because it is a high-oleic oil which means it won’t burn at a high temperature. I got this peanut oil on Amazon and am almost out… should be ordering more soon!
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 – I love adding the crunch of sesame seeds to any dish I can! I bought a pack of sesame seeds to top stir fries and curries, and even for my Sourdough Bagels, yum!
Lime
Sriracha – for a little heat! We go through this sriracha like crazy, 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 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?

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.

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!)

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!

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