curry noodles

<p>These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free!</p>

Bangkok Coconut Curry Noodle Bowls

shallots

fresh ginger, minced (or

red curry paste

coconut milk

chicken

sugar

chili paste (sambal oelek)

fish sauce

soy sauce

rice noodles rice

onion,

broccoli florets

carrots

asparagus

purple cabbage

sesame seeds

limes

basil

Noodles

Soak the noodles in a bowl of cold water. Start this right away &#8211; they need at least 20 minutes or so of soaking. When they&#8217;re soft, drain and rinse.

Sauce

Heat the 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. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients &#8211; it should thicken slightly. If you&#8217;re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.

Vegetables and Assembly

In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

Lindsay, 

Is there ANYWAY to add the nutritional data when printing the recipe.  Having a diabetic in the family makes carb counts essential..

Pleeeeeze?!?!?!!

Clancy

Thanks so much for including the vegan/vegetarian conversions &amp; options.  I really enjoy your blog and save most recipes for a future date, but usually only the ones that are vegan or vegetarian friendly - my wife and I just went vegan 5 months ago and we're still searching for meals that are whole food based.  This one looks really good too!

https://content.jwplatform.com/videos/DOMeeBVI.mp4

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy – can be made vegetarian, vegan, or gluten free!

Bangkok Curry Noodle Bowls

A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.

THAI COCONUT CURRY NOODLE SOUP (Khao Soi)

dry rice noodles

coconut, peanut or olive oil

shallot

lemongrass

garlic cloves, rough chopped

Thai Red Curry Paste (store-bought, I

turmeric – optional

cardamom– optional

chicken broth

lime leaves (optional, but delicious!)

red bell pepper (optional- sub other veggies)

fish sauce– or vegan fish sauce

brown sugar, palm sugar

chili garlic sauce (Sambal Olek)

lime

basil basil

Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.

While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.

In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste,  turmeric, and a pinch of cardamom. Saute for 1-2 minutes.

Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.

Add the prawns (or chicken or tofu)  and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.

Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.

Garnish with fresh basil, pickled mustard greens, crispy rice noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

Sumptuous! We really enjoyed this recipe. I will certainly make it again, especially for guests.

Excellent!  Reminded us of our amazing time in Thailand, and eating this soup in Sukothai at a local festival.

I will definitely be making this recipe again.  

Thank you!

So delicious! My husband actually stood up and applauded after eating and my 1-year old joined the clean plate club! So delicious and this will definitely become a go-to on cold nights. We made with chicken but will try the shrimp next. Thank you!

This is such an easy and adaptable recipe. I used Rebecca Katz’s Thai coconut broth in lieu of the coconut milk and chicken broth (her broth recipes are amazing). I also added broccoli and threw in some spinach at the end. The balance of salty, sweet, sour, and umami from the fish sauce is just right.

This is one of my favorites! Ours turned out a bit salty (probably the curry paste - Mae Ploy) but we didn't mind that. Added some extra chicken broth and slurped away!
Great with bean sprouts too if you hate bell peppers as much as I do, haha.

Our first time making this and we felt like we had went out to a restaurant for dinner! We added mushroom to the broth and then chopped cashews.  Otherwise, we followed pretty closely. Thank you!

With this post, I have finally found a set of recipes that ticks all the boxes:  uses everyday ingredients, easy to prepare, family-pleasing, nutritious and adaptably plant-based or not depending on one's family's preferences.  Bravo!

I haven't put it all together yet, but I've prepared the broth and the noodles separately for the Khao Soi. It's for a dinner party in two days.  Should I put the crispy tofu in broth now or in the morning of party?  Thanks!  Can't wait for my guests to drool over this yummy soup! (And Thai Springs Rolls and Pad Thai.)

Thank you so much!!!  I'm so excited to share all this wonderful food with my friends!  Thai food is so delicious and I think you've done a beautiful job in your explanations, descriptions and photos (I haven't watched the videos, but I'm sure they're just as great!).  I cook a lot but have not tried Thai food (although I visited Thailand 2 years ago and am still licking my chops from all the absolutely delicious food there!  I even took an absolutely fabulous cooking class one day!). Thank you so much for your reply and I can't wait to continue to march through your website and fabulous recipes.  It also gets me going to our great Asian Market--which is a treat to visit.  Oh!  Also:  I LOVE WHAT YOU WROTE AT THE END, the P.S. ABOUT OUR LIVING TOGETHER AND RESPECTING ONE ANOTHER AND LEARNING FROM ONE ANOTHER.  Beautiful!!! (And sad that we need to articulate this necessary, important sentiment.). Thank you!!!!

Thank you sooooo much!  And continued success with all your endeavors.  We bring people together through yummy food! Thank you for all you do.

(I'm not stalking you, I promise but....) I'm making this dinner for 20 people and have prepped all that I can prep for the Pad Thai -- your recipe x10.  Any suggestions/ideas regarding cooking before guests arrive?  Can I prepare all the Pad Thai and put finished product in oven in a serving dish?  Thank you and sorry to keep bothering....

https://content.jwplatform.com/videos/HdibMyDc.mp4

15 Minute- Thai Coconut Curry Noodle Soup from Northern Thailand called Khao Soi!  This FAST, FLAVORFUL &  EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Vegan adaptable! 

Thai Coconut Curry Noodle Soup Video ( Khao Soi) 

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder,  vegetables and your choice of chicken, tofu or shrimp—a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!

Singapore Noodles Recipe 

chicken or tofu cut into ¾ inch cubes

salt

wok oil oil oil

vermicelli rice noodles (don’t use more-see notes)

match stick carrots,

red bell pepper, thinly sliced

snow peas

garlic, rough chopped

eggs, whisked

red chili peppers

madras curry powder

turmeric

½ teaspoon salt, and more to taste

shaoxing wine (chinese cooking wine,

sesame oil

soy sauce (or sub-gluten-free soy sauce, like Braggs)

fish sauce (or sub vegan fish sauce)

Bring a medium pot of water to boil on the stove for the rice noodles.

Make the  Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.

Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.

Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp.  Using a metal spatula, stir, flip and let it get golden, being patient.  Place on a paper towel-lined plate.

Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.

Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.

Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.

Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.

Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland.  Serve right away. Leftovers are delicious too.

This is a dry-style, Chinese Noodle dish, not meant to be saucy. 😉

Incredible, love it! Cannot wait to have this again and again and again!

I actually rate this recipe better than my local noodle shop. I used a dry white wine as it was all that I had at the time and it was sensational. I used dried chilli flakes for zing and mangrove honey for a little sweetness in the sauce. The turmeric is a nice touch. Thanks

So good! Thanks, Sylvia. Great detailed directions, very helpful, and I agree—cutting the noodles is very important, makes combining them with the veggie mixture so much easier. I used two Hodo brand veg-tofu burgers, sliced, to stand in for the chicken/tofu/shrimp (they browned and crisped up nicely), and scrambled tofu in place of the eggs. Super recipe.🙏🏼

Thankyou for this recipe. I Have a vegetarian in a family of carnivores, so I cooked the meat and some tofu separately and added them to the the bowls instead of the dish. Everyone loved it. It was full of flavour and texture, just awesome.

https://content.jwplatform.com/videos/xyQaQKUy.mp4

How to make Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu or shrimp! A Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!

 How to make SINGAPORE NOODLES! 

These healthy vegan red curry noodle bowls are flavorful, saucy and easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

Vegan Red Curry Noodle Bowls

block extra firm tofu

Cooking spray

Salt

Pepper

coconut oil

garlic (, minced)

ginger ((about 2"))

(14.5 ounces) can full-fat coconut milk

(14.5 ounces) can lite coconut milk

tamari

(10 oz) package gluten-free ramen noodles or rice noodles

broccoli florets ((+ stems, optional))

red pepper

scallions

Sesame seeds

Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt &amp; pepper and bake for 30 minutes, flipping halfway through.

Prepare the sauce: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.

Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.

Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with scallions and sprinkle with sesame seeds.

https://content.jwplatform.com/videos/rcqcT5pC.mp4

These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

30-Minute Vegan Red Curry Noodle Bowls

These are the best Coconut Curry Noodles Bowls! Homemade (and super easy) coconut curry sauce, rice noodles, lots of fresh veggies, and a pile of herbs on top. 

Coconut Curry Noodle Bowls

Amazing!!! 10/10 - I doubled the sauce recipe (didn’t use shallot because I forgot to get some at the store, did not use stock) and used vermicelli noodles (whole package). The dish was absolutely phenomenal! For veg I used white onion, red bell, broccoli, and carrot. For protein I added shrimp. Topped with cilantro, chopped peanuts, and lime. I will 100000% make this again! my husband said it was the best stir fry I’ve made!

These Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy – can be made vegetarian, vegan, or gluten free!

Curry Noodle Bowls

Ready in just 15 minutes, these Thai Red Curry Noodles are the perfect simple dinner recipe. They&#039;re naturally vegan, gluten free and pair perfectly with steamed veggies and your choice of protein!

Thai Red Curry Noodles

brown rice noodles

full fat coconut milk

curry

tomato paste (start with 2, add more if needed)

garlic

ginger

olive oil

maple syrup

lime (about 1-2 tbsp)

cornstarch (tapioca or arrowroot work too)

Salt and pepper

cook noodles

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we&#039;ll continue cooking them a bit in the sauce.

saute garlic

In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.

whisk together

Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.

boil

Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.

combine with sauce

Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further and finish cooking the noodles. It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you don&#039;t like it too saucy, start with just 1/2 of the sauce with the noodles at first and add more as desired. I usually serve it with other veggies/protein, which is why I made it create a lot of sauce, but feel free to start small if you prefer that!

garnish and serve

Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!

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Top 6 curry noodles recipes from across the web

The most viewed curry noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bangkok Coconut Curry Noodle Bowls

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Singapore Noodles Recipe

Vegan Red Curry Noodle Bowls

Coconut Curry Noodle Bowls

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The most viewed curry noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine