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One-Pot Curry Coconut Noodles (Vegan, Gluten Free)

One Pot Curry Coconut Noodles | Gluten free and Vegan!

Julia | The Yummy Bowl
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
Prep Time 5 mins
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, international
Servings 3 portions
Calories 385 kcal


  • 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
  • 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!



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.



Calories: 385kcal
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
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