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    Home » Recipes » Fried Rice/Noodles

    Vegetable Curry Noodles | Vegan Curry Noodles

    Published: Aug 28, 2020 · Modified: Jul 7, 2021 by Ramya · 3 Comments

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    Warm, comforting bowl of Vegetable Curry Noodles recipe with step-wise pictures. Make this simple one-pot Thai Style Vegan Curry Noodles for a quick meal!

    Vegan Curry Noodles

    Comfort food means different things to different people. Depending on the time and how I feel, I switch between crispy dosa to pappu annam to soothing rasam to potato fry or even a hot cup of ginger tea. For me, anything that I grew up with or associate to my childhood or anything that remind me of good memories or make me feel better – I consider it comfort food. A bowl of maggi noodles sound very comforting on a day it is raining outside or if you were starving and it was the first thing you could make easily. During my hostel days in Bangalore, I survived with hot cups of noodles on many nights and may be that, or the fact that the husband walking into my life, converting something as simple of noodles the most delicious thing in the world, with his fried egg on top – I consider noodles, really comforting. Today, I am sharing the recipe of a warm comforting bowl of Thai Style Vegetable Curry Noodles!

    Vegetable Curry Noodles

    I first had curry noodles in a Thai restaurant here in Bangalore and ever since, I have made different versions of it. Recently, I got around trying to the make the same Vegetable Curry Noodles that we enjoyed the first time in the restaurant and the results surprised me. I always love Thai cuisine and I have made my share of Thai inspired recipes. I love the use of roasted peanuts and coconut milk – Thai Green Curry, Thai Yellow Curry and Thai Red Curry – all being our favorites.

    Thai Vegetable Curry Noodles

    This recipe of Vegetable Curry Noodles is vegan. I used homemade vegan peanut curry sauce with coconut milk and it is so so delicious, even if I say so myself. The curry itself is creamy and rich, I loaded it up with a bunch of vegetables – carrots, French beans, bok choy, boiled chickpeas and lots of onions & garlic. I used two versions of noodles, only because I had small quantities of both left.

    You just take the cooked noodles in your serving bowl, pour ladles of warm comforting curry sauce with vegetables and top it off with roasted peanuts, sesame seeds and *wait for it* roasted golden garlic. It was quite the flavor bomb and made for a really delicious dinner! The noodles soak up in the all that creamy peanut coconut Thai curry sauce and are so delicious *slurp*!

    Vegetable Curry Noodles

    How to make Vegetable Curry Noodles –

    📖 Recipe

    Thai Vegetable Curry Noodles

    Vegetable Curry Noodles

    Ramya
    Warm, comforting bowl of Vegetable Curry Noodles recipe with step-wise pictures. Make this simple one-pot Thai Style Vegan Curry Noodles for a quick meal!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Thai Cuisine
    Servings 4 people
    Calories 130 kcal

    Equipment

    • Wok
    • Blender

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Curry Paste –

    • ¼ cup Roasted Peanuts
    • 8-10 Garlic Cloves
    • 3 Dried Red Chillies

    For Curry –

    • 1 cup Mixed Vegetabled Chopped Carrots, French Beans, Cauliflower/Cabbage/Broccoli
    • 1 cup Bok Choy Cleaned & Chopped
    • ½ cup Boiled Chickpeas
    • ½ cup Thick Coconut Milk
    • 3-4 Garlic Cloves Finely Chopped
    • 2 teaspoon Oil
    • 1 Large Onion Finely Chopped
    • ½ teaspoon Curry Powder
    • 1 teaspoon Brown Sugar
    • Salt as needed
    • Water as needed

    Other Ingredients –

    • 200 grams Noodles
    • Fresh Coriander Leaves/Spring Onions

    Toppings –

    • Roasted Crushed Peanuts
    • Roasted Sesame Seeds
    • Golden Roasted Garlic
    Prevent your screen from going dark

    Instructions
     

    • Blend all the ingredients under “curry paste” smooth by adding little water.
    • In a wok heat oil. Add finely chopped garlic.
    • As they turn golden, add finely chopped onions and mixed vegetables.
    • Cook on medium heat until the onions are soft and the carrots & French beans are half cooked.
    • Now add the prepared curry paste. Wash the blender and add the water into the wok.
    • Next add boiled chickpeas (you can also add the water used to cook the chickpeas, it adds a thickness to the curry)
    • After 3-4 mins, add chopped bok choy. Cook for 3-4 mins.
    • Add salt as needed for the curry and 1 teaspoon of brown sugar.
    • As most of the vegetables are cooked (but are still a bit crunchy), add curry powder. You can also add garam masala powder instead of curry powder.
    • After a minute, add coconut milk.
    • As it comes to a single boil, remove from heat and add chopped coriander leaves.
    • Meanwhile cook the noodles with enough water and salt, in a few drops of oil until al dente.
    • Drain off the noodles and place them in serving bowls.
    • Scoop curry sauce all over the noodles and top off with roasted & crushed peanuts, roasted sesame seeds and golden roasted garlic. Serve hot!

    Nutrition

    Nutrition Facts
    Vegetable Curry Noodles
    Amount per Serving
    Calories
    130
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Noodles
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    Easy Thai Curry Noodle Bowls
    Detailed step-wise picture recipe of making Vegetable Curry Noodles –

    Blend all the ingredients under “curry paste” smooth by adding little water.

    In a wok heat oil. Add finely chopped garlic.

    As they turn golden, add finely chopped onions and mixed vegetables.

    Cook on medium heat until the onions are soft and the carrots & French beans are half cooked. Now add the prepared curry paste. Wash the blender and add the water into the wok.

    Next add boiled chickpeas (you can also add the water used to cook the chickpeas, it adds a thickness to the curry)

    After 3-4 mins, add chopped bok choy. Cook for another 3-4 mins.

    Add salt as needed for the curry and 1 teaspoon of brown sugar.

    As most of the vegetables are cooked (but are still a bit crunchy), add curry powder. You can also add garam masala powder instead of curry powder.

    After a minute, add coconut milk.

    As it comes to a single boil, remove from heat and add chopped coriander leaves.

    Meanwhile cook the noodles with enough water and salt, in a few drops of oil until al dente.

    Drain off the noodles and place them in serving bowls.

    Scoop curry sauce all over the noodles and top off with roasted & crushed peanuts, roasted sesame seeds and golden roasted garlic. Serve hot!

    Vegetable Curry Noodles

    Note –
    • Adjust spices as per preference.
    • To make roasted, crushed peanuts – I microwave peanuts for 2 mins on high power and remove the skin, pound them in mortar-pestle until roughly crushed.
    • To make golden roasted garlic – fry chopped garlic in some oil until golden brown. Drain off the golden roasted garlic.
    • You can use rice noodles or regular noodles, I found the latter absorbing the curry better.

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      5 from 1 vote (1 rating without comment)

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    1. Aarushi Sehgal

      August 31, 2020 at 12:13 pm

      Wow this is an amazing recipe!

      Reply
      • Ramya

        September 02, 2020 at 2:38 pm

        Thanks 🙂

        Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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