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.
from 1 vote
or you can also use 1 tablespoon red curry paste (but flavor different)
small garlic cloves
of a brown
of one whole
vegetable oil for cooking
ginger (about 1 inch)
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!
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.
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