Quick and Easy Curry Noodles
Elevate your weeknight dinner game with these Quick and Easy Curry Noodles, a vibrant one-pan recipe bursting with bold flavors and creamy textures. Perfect for busy nights, this dish combines al dente egg noodles with a luscious coconut curry sauce that's infused with red or yellow curry paste, garlic, and ginger. A colorful medley of fresh vegetables like carrots, red bell peppers, and baby spinach adds crunch and nutrition, while soy sauce, brown sugar, and lime juice balance the flavors with a sweet and tangy finish. Ready in just 25 minutes, this satisfying meal is not only quick to make but also incredibly versatile—perfect for customizing with your favorite proteins or extra veggies. Serve these curry noodles piping hot, and don’t forget to sprinkle on fresh cilantro and green onions for the ultimate flavor boost!
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Recipe Information
Ingredients
- 250 grams egg noodles
- 400 milliliters coconut milk
- 250 milliliters vegetable broth
- 2 tablespoons curry paste (red or yellow)
- 2 cloves garlic cloves
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 medium, julienned carrot
- 1 medium, sliced red bell pepper
- 100 grams baby spinach
- 2 stalks, chopped green onions
- 2 tablespoons, chopped cilantro
- 1 tablespoon oil (vegetable or coconut)
Instructions
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat the oil over medium heat.
Add minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
Stir in the curry paste and cook for another 1-2 minutes to release its aroma.
Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.
Add soy sauce and brown sugar. Mix well and taste, adjusting the seasoning if necessary.
Add the sliced carrot and red bell pepper to the pan. Cook for 3-4 minutes, until slightly softened.
Reduce the heat and stir in the baby spinach, cooking just until wilted.
Toss the cooked noodles into the curry sauce, ensuring they are fully coated.
Remove from heat and squeeze in the lime juice. Give everything a final stir.
Serve hot, garnished with chopped green onions and cilantro. Enjoy!
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 44.9 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
