One Pot Curry Coconut Noodles | Gluten free and Vegan!

These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a 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.

Ingredients you'll need for this recipe

You'll need 11 ingredients for this recipe:

• coconut milk
• curry powder
• garlic cloves, minced
• fresh peas
• mushrooms
• rice noodles
• spinach
• onion, diced
• lime juice
• sesame seeds
• Olive oil for cooking

How To make One Pot Curry Coconut Noodles

STEP 1

In a large skillet cook onion until translucent and slightly brown.

STEP 2

Add ginger, garlic, curry, add more olive oil to the skillet if needed.

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STEP 3

Meanwhile boil the rice noodles following the instructions on the package.

STEP 4

Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.

STEP 5

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. 

I hope you enjoy this delicious and easy one pot noodles recipe!

What's your favorite one pot noodles flavors?

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One Pot Curry Coconut Noodles | Gluten free and Vegan!

These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a delicious one pot noodles. Perfect for gluten free and vegan diet.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 20 mins

Course Main Course

Cuisine Asian, international

Servings 3 portions

Calories 385 kcal

Ingredients

  

• 1 cup coconut milk
• 2 teaspoon curry powder
• 2 small garlic cloves minced
• ⅓ cup fresh peas
• 6 mushrooms
• ½ lb noodles
• 3 cup spinach
• ½ onion diced
• ½ lime juice
• 2 teaspoon sesame seeds
• Olive oil for cooking

Instructions

 

• 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!

Video

Notes

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 freeze the noodles if you want up to 2 months.

Keyword Curry coconut noodle bowl, Curry noodles with coconut milk, Easy coconut noodles, Easy curry noodles, Easy curry noodles recipe, gluten free noodles recipe, Hungover noodles, vegan noodles recipe, Vegetarian noodles recipes, Vegetarian rice noodles recipes

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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