You are here

This Easy Vegan Coconut Curry Noodle Bowl Hits the Spot When You're Too Tired to Cook

This coconut curry noodle bowl is the kind of dish you make when you don't want to slave over a hot stove but have talked yourself out of delivery. This warming recipe from vegan chef Chloe Coscarelli, author of Chloe's Kitchen, is tasty and quick—and it can be whipped up with just one pot.

And not only is it easy, but this noodle bowl is also full of top-notch ingredients. If you're concerned about getting enough protein when eating vegan, this dish has got you covered with both cashews and tofu. (Ditto with these six high-protein vegan meal ideas.) It calls for golden-colored turmeric, which has anti-inflammatory benefits. Even though the dish is extra convenient, it tastes like it requires real chef-level effort. Adding plenty of herbs and lime juice at the end gives it a fresh flavor.

Plus, you can customize it depending on your mood. Top the dish with additional veggies, sriracha, or chili-garlic sauce for some added heat, suggests Coscarelli. Switch up your noodle choice—swap in thick udon noodles that will soak up the sauce or go for a gluten-free rice noodle. (Here are seven types of pasta more nutritious than plain noodles.)

Coconut Curry Noodle Bowl

Serves 4

Ingredients

  • 8 oz udon or rice noodles
  • 2 tablespoons vegetable or coconut oil
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon turmeric
  • 1 (1-lb) package Nasoya extra-firm tofu, drained and cubed
  • 2 teaspoons sea salt
  • 2 (13.5-oz) cans coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • Toppings: Chopped fresh basil or cilantro, toasted cashews lime wedge

Directions

1. Bring a large pot of heavily salted water to a boil over high heat. Add noodles and cook according to package directions. Drain and rinse with cold water, reserving pot for later use.
2. In reserved pot, heat oil over medium heat. Add garlic, ginger, curry paste, and turmeric. Stir for 1 minute until fragrant.
3. Add tofu and salt, and gently toss until tofu is coated. Add coconut milk, cooked noodles, brown sugar, and lime juice.
4. Cook over medium heat until heated through and adjust seasoning to taste.
5. Serve into bowls and garnish with fresh herbs, cashews, and lime wedge.

Comments

Add a comment