These flavor-loaded, vegan curry noodles are perfect for those times when you need to throw together a meal ridiculously quickly. This can literally be prepared in the time it takes to boil a kettle of water, plus three minutes. These are the kind of noodles that don’t need to be boiled – just soaked in boiling water for three minutes and they’re done.
These gluten-free noodles are delicious, quick, and easy to prepare. I love how the noodles get infused with the flavor of the curry powder just from sitting in the hot water. And the spinach wilts perfectly from the heat of the water without getting overcooked.
I opted to use brown rice noodles in this recipe but you can substitute white rice noodles if you prefer. You can also substitute and type of greens you prefer. I love using spinach in this recipe, but baby kale or arugula would be nice too.
Some other delicious additions to this vegan curry noodles would be some finely sliced red, green, or yellow peppers, finely sliced carrots, zucchini, red onion, scallions, or mushrooms. You can add really any veggies you like to create a more substantial dish using whatever you have handy and enjoy.
Optional toppings for these vegan curry noodles
I topped these noodles with some sesame seeds, but sometimes I also like adding some chopped peanuts or cashews for a little crunch and some extra protein. If you have any leftover cooked tofu or tempeh to use up, that would be a perfect addition to this dish to up the protein factor too.
If you like your noodles on the spicier side, some freshly chopped chilis would be perfect on top of these noodles. I used dried chilis this time but the fresh stuff is even better if you like things hot.
Store these vegan curry noodles in an airtight container in the fridge for up to three days.
More vegan noodle recipes to try
- This vegan tomato pasta is pure comfort food.
- This puttanesca pasta is full of bright, bold, briny flavors.
- This tahini pasta is easy to make and loaded with flavor.
Vegan Curry Noodles
- 2 cloves chopped garlic
- 200 g brown rice noodles
- 2 cups raw baby spinach leaves
- 2 tablespoons of sesame oil
- 2 teaspoons curry powder
- salt and pepper to taste
- Optional garnish: sesame seeds and dried chili flakes
- Begin boiling a kettle of water.
- While you’re waiting for the kettle to boil, place the noodles in a pot and add the baby spinach, garlic, and curry powder.
- When the water is boiled, pour it into the pot to completely cover the noodles/spinach, then let them soak in the boiled water for three minutes before straining and discarding the soaking liquid.
- Toss the noodles with salt, pepper and sesame oil, then garnish with sesame seeds and chili flakes, if desired
- Store these vegan curry noodles in an airtight container in the fridge for up to three days.
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