These Coconut Curry Noodle Bowls are really quick to throw together and are packed with veggies and flavor.

Coconut Curry Noodle Bowls [Vegan]



For the Coconut Curry Sauce:

  • 1 tablespoon olive oil
  • 2 shallots chopped
  • 1 tablespoon fresh ginger minced (or ginger paste)
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 1/2 cup veggie broth
  • 1-2 tablespoons maple syrup to taste
  • 1 tablespoon chilli flakes
  • 4 tablespoons soy sauce

For the Bowls:

  • 4 ounces rice noodles – I use brown rice noodles
  • 1 tablespoon olive oil
  • half an onion chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • a handful of fresh basil for serving


For the Noodles:

  1. Cook the noodles according to the instructions.

For the Sauce and Assembly:

  1. Heat the olive oil in a large saucepan. Add the shallots and ginger, stir fry for 3-5 minutes. Add the curry paste, stir fry for 1 minute. Then add the coconut milk, maple syrup, chilli flakes, veggie broth and soy sauce. Simmer for 15 minutes or so until the sauce has thickened
  2. Vegetables and Assembly: In a large pan, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes. Add the noodles and toss with the vegetables. Add the sauce and toss together until just combined. Serve topped with the purple cabbage and basil leaves