These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in delicious one-pot noodles. Perfect for gluten-free and vegan diet.
These noodles are not spicy, and are light but will fill your stomach for the half of the day. I often prepare these for lunch and dinner as they take almost no time to make and are delicious.
Feel free to add some spicy ingredients or some protein like poultry or shrimps if you feel so.
In a large skillet cook onion until translucent and slightly brown.
Add ginger, garlic, curry, add more olive oil to the skillet if needed.
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Meanwhile boil the rice noodles following the instructions on the package.
Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles nicely covered in the sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
STEP 6 - SERVE
Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!
How to store
- Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
- You can also freeze the noodles if you want for up to 2 months.
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I hope you enjoy this delicious and easy one pot noodles recipe!
What's your favorite one pot noodles flavors?
One Pot Curry Coconut Noodles | Gluten free and Vegan!
- 1 cup coconut milk
- 2 teaspoon curry powder (or you can also use 1 tablespoon red curry paste (but flavor different))
- 2 small garlic cloves (minced)
- ⅓ cup fresh peas
- 6 mushrooms
- ½ pound noodles
- 3 cup spinach
- ½ of a brown onion (diced)
- ½ of one whole lime (juiced)
- 2 teaspoon sesame seeds
- vegetable oil for cooking
- 1 knob ginger (about 1 inch) (grated)
- In a large skillet cook onion until translucent and slightly brown.
- Add ginger, garlic, curry, add more olive oil to the skillet if needed.
- Meanwhile, boil the noodles following the instructions on the package.
- Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
- Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles covered in sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
- Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!
You can freeze the noodles if you want up to 2 months.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
These noodles turned out to be absolutely delicious!! They were super easy to make and I love the flavor the curry powder brought to the recipe!
Absolutely, I'm all about easy recipes and less cleaning in the kitchen lol. Just that it's better to enjoy these noodles as soon as prepared 🙂 glad you liked the recipe Anjali, please come visit again!
Genevieve from @fittyfoodlicious
I love that these curry coconut noodles are vegan and gluten-free. And your colors are stunning!
Thank you Genevieve, you have so many yummy recipes will check them out as well! 🙂
We made this for lunch today, and it was delicious ! Easy to prepare and the coconut curry flavour was balanced and tasty.
Alexandra thank you so much, I'm so happy that you loved it!
My husband is going to love this recipe! I can't wait to make this! Looks so delicious and full of flavor!
Thank you Beth! Hope he will love it, is your husband vegetarian or Gluten free too?
I was reviewing the directions in preparation of making this yummy dish. Surprisingly, the recipe talks about adding the ginger, yet ginger isn't on the list of ingredients. Please help!
Julia | The Yummy Bowl
hi Naomi! Thanks for pointing out. Yes I used a knob of ginger, about an inch of ginger, grated (I peel fresh ginger, then freeze it and take out and grate it when using for recipe). Works perfect everytime!