Description
A quick and flavorful vegan curry noodle dish, perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional)
- 1 (13.5 ounce) can coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 8 ounces noodles (e.g., ramen, udon, or rice noodles)
- 1 cup mixed vegetables (e.g., broccoli florets, bell pepper strips, snap peas)
- Fresh cilantro, for garnish
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and grated ginger, and cook for 1 minute more until fragrant.
- Add curry powder, turmeric, and chili flakes (if using), and stir for 30 seconds.
- Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
- Stir in soy sauce and maple syrup.
- Add noodles and mixed vegetables to the pot. Cook according to noodle package directions, or until noodles are tender and vegetables are crisp-tender.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust chili flakes to your spice preference.
- Feel free to add other vegetables like spinach, mushrooms, or carrots.
- For a protein boost, add tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (varies with noodle type and added vegetables)
- Sugar: Approx. 8g
- Sodium: Approx. 600mg (varies with soy sauce)
- Fat: Approx. 25g
- Saturated Fat: Approx. 18g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 5g
- Protein: Approx. 10g
- Cholesterol: 0mg
Keywords: vegan curry noodles, plant-based, quick meal, easy recipe, vegetarian, coconut milk noodles