Brimming with flavor and filled with tasty veggies, this Fast and Easy Curry Noodles dish can be made in a flash, coming together in less than 20 minutes. Plus, noodles and veggies tossed in a velvety, mouth-watering curry and coconut sauce is all that and MORE! Your taste buds will be thanking you for this delicious dish! This week’s Whip It Up Wednesday recipe is perfect for those weeknights when you need something fast and satisfying to feed a hungry family. A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.

Ameera here!

Name: Fast and Easy Curry Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 red bell pepper, sliced into thin strips; 1 orange bell pepper, sliced into thin strips; 1 carrot, sliced into matchsticks; 1 ½ cups snow pea pods, sliced in half; 1 heaping Tablespoon garlic, finely minced; 4 Tablespoons red curry paste (we used Thai Kitchen Red Curry Paste); 1 cup vegetable broth (we used Pacific Organic Vegetable Broth) *; 2 cups water; 11 oz. lite coconut milk (we used So Delicious Dairy Free Culinary Lite Coconut Milk); 1 Tablespoon miso (we used Miso Master Organic Mellow White, Premium Lite Miso, Certified Gluten Free); 2 Tablespoons Tamari (we used San-J Organic Soy Sauce, Reduced Sodium, Gluten Free); 8 oz. rice noodles (the type that typically cooks in 10 minutes or less); 5 cups chopped fresh baby spinach; Cilantro; Green onions; Lime wedges – freshly squeezed lime juice

I love curry noodles! What I also love is how fast this recipe comes together! Ready in 20 minutes, this beautiful and tasty dish is on the table in a flash! Speaking of “flash,” I’ve been hooked watching The Flash on Netflix.

I am currently on Season 4. I am desperately trying to break away from being completely absorbed into a Netflix binge. Ughhh, I’ve been ignoring the ever-increasing mountain of work just waiting to get done. Someone save me! Anyone else a Flash fan?

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Curry Noodles

Back to the topic at hand, the beauty of this dish is the textures. The slightly crunchy bell peppers, carrots and snow pea pods coupled with the deliciously tender rice noodles, then the slightly wilted spinach – oh my goodness – a flavor and texture bonanza of yumminess for sure!

Plus, this creamy curry coconut sauce is so rich, decadent and loaded with flavor creating a cozy comforting meal the whole family will enjoy.

We hope you enjoy this week’s Whip It Up Wednesday!

Products Used:

6-quart or 8-quart ceramic/enamel lined Dutch Oven, Wok, or similar large stock pot

Fast and Easy Curry Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 Servings 1x
Category: Dinner
Cuisine: Asian

Print Recipe

Description

Instructions

In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the bell peppers, carrots, and snow pea pods. Sauté over medium heat for 3 to 4 minutes to slightly soften them. Add a tiny splash of water if they start to stick.
Then turn down the heat a little, and add the minced garlic and curry paste, and sauté for 30 seconds.
Next add the veggie broth, water, lite coconut milk, and Tamari; bring the heat to a quick boil, then immediately lower the heat to a simmer and add the rice noodles.
When the rice noodles are almost done, stir in the Miso.
The rice noodles typically cook fast (largely dependent on the brand used), as soon as they are done, remove from the heat, fold in the spinach and allow the spinach to wilt.
Serve with your favorite toppings.

Notes

*Vegetable Stock: We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

Storage: Refrigerate, use within a week.

4 Comments

Oldest

Newest Most Voted

Inline Feedbacks

View all comments

Pam

5 years ago

I made this last night! Bought sugar snaps by mistake instead of pea pods but that was the only change. Definitely needs the toppings! I like my food highly seasoned and thought this was a bit bland. Will probably add more curry and extra spices next time. Easy recipe and will definitely make again. Thanks!

Author

Ameera and Robin

Reply to Pam

Hi there Pam 🙂
We are so glad that you gave this recipe a try. We are sorry to hear that it came out a little bland for you. The coconut milk is what mellows everything out. We recommend reducing the amount of coconut milk to keep the curry flavor really strong if you need more flavor, or you can just add more curry. We are glad that you found the dish easy to make and that you plan to make it again. Thank you so much for your feedback and taking the time to write.
-Ameera and Robin 🙂

Samantha

4 years ago

Thank you for the recipe! I was craving Thai noodles but didn’t want to spend too much time in the kitchen. I halved the recipe because it was just me. I used cabbage and some red onion in place of the spinach as well as used full fat coconut milk plus some hot sauce and lime. It was really good. I’m not used to cooking such rich food at home (we get the small can of full fat and dilute for recipes calling for the larger can) but I think this would be good with the low fat coconut milk… Read more »

Reply to Samantha

Hi there Samantha 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this recipe. Love the addition of cabbage and red onions – YUM! We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂

Subscribe