Go Back
+ servings
A white bowl filled with noodles with sesame seeds sprinkled on top.
Print Recipe
5 from 4 votes

Vegan Curry Noodles

These gluten-free, vegan curry noodles are a ridiculously quick and meal. They're perfect for busy weeknights or whenever you need to get dinner on the table in a hurry.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 249kcal


  • 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.


Calories: 249kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 99mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1407IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg