The Vegan Asian Curry Noodles recipe is perfect for those nights when you just don’t feel like cooking but still want something comforting and delicious to eat. These red curry noodles are a vegan recipe that takes about 20 minutes to make. Requiring only a few ingredients from your pantry, they’re perfect for some veggies, which you can of course swap out as you like, plus some protein of your choice.
Which noodles for the Asian curry pasta?
You can use any type of pasta when preparing this recipe. I like them with traditional rice noodles, which give this dish a texture similar to tagliatelle.
It doesn’t matter if you use narrow or wide rice noodles . I prefer rice noodles because they give the dish a slightly chewy texture. If you don’t have rice noodles on hand, you can also make this recipe with your choice of good ol’ spaghetti, tagliatelle, or pasta. Regular or gluten-free spaghetti works well.
The choice of curry paste
Red curry paste is a traditional ingredient in Thai cuisine. It’s a paste made from a blend of aromatic ingredients like lemongrass, shallots, lime, and red chillies (hence the bright red color). For example, I use them in my coconut curry ramen .
Read the label before buying if you prefer vegetarian or vegan curry paste, as some red curry pastes contain dried shrimp or shrimp paste.
Different brands of red curry paste can also have different levels of spiciness. So keep that in mind as you prepare the recipe and maybe start with a little less curry paste and add more as you cook.
Red curry paste is usually found in Asian grocery stores in the same aisle as soy sauce, sriracha, and other Asian sauces.
if you like our vegan asian curry noodles, you might also be interested in these dishes:
- Soba noodle bowl with Asian flavors
- vegan asian cabbage rolls
- vegan sweet potato pumpkin chili
- Pasta e ceci – pasta with chickpeas
- Orecchiette pasta with pepper and cheese sauce
- more pasta ideas…
Ready in just 20 minutes, these Thai Red Curry Noodles are the perfect easy dinner recipe. They’re naturally vegan, gluten-free (if you use gluten-free pasta or rice noodles), and pair perfectly with a fresh salad of your choice!
vegan Asia curry noodles
- 400 G rice noodles* your choice, I recommend something long
- 1 clove of garlic
- 1 fresh ginger* walnut size
- 1-2 spring onions
- 1 yellow peppers
- 400 G mushrooms
- 1 tbsp. Red curry paste check the sharpness beforehand
- 500 ml coconut milk*
- 2 tbsp. Peanut oil*
- juice of half a lemon
- 2 tbsp. Soy sauce*
- 1 tsp coconut blossom sugar* Brown sugar
- kosher salt*
- Pepper* from the mill
- sesame black/white* roasted
- 1 small Bunch of coriander
- chili flakes* to sprinkle
- Clean and slice the mushrooms.
- peel garlic. Peel ginger. Grate both finely.
- Wash the peppers, cut in half, remove the seeds and the white separating membrane. Then cut into strips.
- Wash the spring onions and cut into thin rings. Keep the white separate from the green.
- Cook noodles according to package directions.
- Heat the peanut oil in a pan. Fry the mushrooms and pepper strips together with the whites of the spring onions. Add the curry paste, ginger and garlic and roast briefly until fragrant.
- Now pour in the coconut milk and let it boil down a bit.
- Season to taste with soy sauce, lemon juice and sugar. If necessary, season with salt (note how salty your soy sauce is) and pepper.
- Now add the cooked noodles to the sauce and reheat. Stir in the greens of the spring onions (or reserve for sprinkling).
- Rinse the coriander, shake dry and roughly chop.
- Spread the curry pasta on plates, serve sprinkled with coriander and roasted sesame seeds.