These one pot coconut curry noodles combine chewy udon, colorful vegetables and edamame in a creamy peanut sauce. Everything cooks together in a covered pan, so there is no separate pot of water to boil or noodles to drain.

Red curry paste brings warmth, coconut milk makes the sauce rich, and a spoonful of peanut butter helps it cling to the noodles. Finish with spring onions, sesame seeds and as much chili oil as you like.

Why It Works

  • One pan from start to finish: Frozen precooked udon heats directly in the sauce, so there is no separate boiling or draining.
  • A creamy sauce with some heat: Coconut milk and peanut butter balance the red curry paste.
  • Vegetables in every bowl: Thin carrot ribbons, small broccoli florets and pepper strips cook alongside the noodles.

How To Make It

Arrange the noodles and vegetables, pour over the sauce, then cover and cook. Full measurements and cooking times are in the recipe card below.

Frozen udon noodles surrounded by broccoli, carrot ribbons, bell pepper and edamame
Fill the pan: Arrange the udon, vegetables and edamame in a deep pan.
Coconut milk and peanut curry sauce being poured over udon and vegetables
Add the sauce: Whisk until smooth and pour over the noodles and vegetables.
Noodles and vegetables cooking under a glass lid
Cover and cook: Let the sauce simmer gently while the noodles soften.
Cooked udon being tossed with vegetables and creamy curry sauce
Toss and finish: Gently separate the noodles, cook until tender and add the garnishes.

Tips for the Best Texture

  • Keep the heat gentle. Coconut milk and peanut butter make a thick sauce that can catch on the bottom. Stir once the noodles have softened, and add water a little at a time if needed.
  • Let frozen noodles soften before pulling them apart. Forcing a solid block apart can break the strands. Give them a little more time under the lid if they resist.
  • Check the vegetables, not just the clock. Broccoli should be tender enough for your taste, and frozen edamame must cook for the time on its package. Larger florets or a crowded pan take longer.

Swaps and Variations

  • Milder bowls: Use less curry paste and skip the chili oil. Check that your paste is vegan.
  • Lighter sauce: Light coconut milk works, but gives a thinner sauce. Start with less added water and adjust during cooking.
  • Different vegetables: Try thinly sliced zucchini or snap peas. Keep the pieces small and cook until tender.

How To Serve It

Divide between bowls while the sauce is loose and creamy. Add spring onions and sesame, with vegan chili oil and lime on the side so everyone can adjust their bowl. For a cooler noodle dish on another day, try my Thai peanut noodle salad.

Frequently Asked Questions

Which udon noodles should I use?

Use frozen precooked udon. Blocks vary in weight, so check the package. Let them soften in the sauce before gently separating the strands.

Can I use dried noodles?

Dried noodles are not a direct substitute. They need different amounts of liquid and cooking time. Cook them separately according to the package, then combine with cooked vegetables and sauce, adjusting the water as needed.

Why is my sauce too thick?

Peanut butter thickens the sauce, and it thickens further as it stands. Add water a little at a time and toss gently over low heat until it coats the noodles.

Why are the vegetables still firm?

Large florets and thick slices take longer. Keep broccoli pieces small, use carrot ribbons and slice the pepper thinly. Add water if needed, cover again and cook until tender. Follow the edamame package cooking time.

Is this gluten free?

Standard udon contains wheat, and regular soy sauce usually does too. A gluten free version needs different noodles and tamari, with liquid and cooking time adjusted for those noodles. Check the curry paste label too.

Can I prepare it ahead?

You can slice the vegetables and whisk the sauce ahead, storing them separately in the refrigerator. Cook the noodles just before serving for the best texture.

Storing and Reheating

These noodles are best freshly cooked, when the vegetables still have some bite. Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat until hot throughout with a splash of water, stirring gently as the sauce loosens.

More Noodle Recipes

For a silky sauce made with tofu, try my creamy udon noodles. If you want a bowl with more broth, make the Thai peanut noodle soup. My spicy peanut noodles are another option for a rich peanut sauce with chili and garlic.

Udon noodles in coconut curry sauce with vegetables, sesame and sliced spring onions

One Pot Coconut Curry Noodles

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Chewy udon noodles, colorful vegetables and edamame cook together in a creamy coconut, peanut and red curry sauce. A simple vegan dinner with no separate pot for the noodles.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Asian Inspired
Calories: 675
Ingredients Method Nutrition Notes

Ingredients
  

  • 400 g frozen precooked udon noodles usually 2 blocks; use the package weight
  • 1 large carrot about 150 g; peeled into ribbons
  • 200 g broccoli small 2 cm florets; stems thinly sliced
  • 1 red bell pepper about 150 g; thinly sliced
  • 150 g frozen shelled edamame
  • 400 ml full fat coconut milk 1 can
  • 3 tbsp smooth peanut butter 48 g
  • 2 tbsp reduced sodium soy sauce 30 ml
  • 1 to 2 tbsp Thai red curry paste choose a vegan brand; start with 1 tbsp if concentrated or very spicy
  • 100 ml water plus more as needed
  • 2 spring onions thinly sliced
  • 2 tsp toasted sesame seeds

Method
 

  1. Peel the carrot into thin ribbons. Cut the broccoli into small florets, about 2 cm, and slice any stems thinly. Slice the bell pepper into thin strips so the vegetables cook quickly.
  2. Whisk the peanut butter and curry paste with a little coconut milk until smooth. Whisk in the remaining coconut milk, soy sauce and 100 ml water. Start with 1 tablespoon of curry paste if your brand is concentrated or very spicy.
  3. Place the frozen udon blocks in a wide, deep pan, about 28 to 30 cm, with a lid. Arrange the carrot, broccoli, bell pepper and edamame around them. Pour over the sauce, letting some run underneath the noodles.
  4. Heat over medium heat until the sauce bubbles gently around the edges. Reduce to medium low, cover and cook for about 5 minutes. Uncover and gently loosen the softened noodles with tongs. Do not force apart noodles that are still frozen.
  5. Stir the vegetables through the noodles, cover and cook for another 3 to 5 minutes, stirring once or twice to prevent sticking. The noodles should be hot throughout and the broccoli tender. Make sure the edamame has cooked for the time stated on its package. Add a splash of water if the sauce thickens before everything is cooked.
  6. If needed, simmer uncovered for 1 to 2 minutes to thicken the sauce. Taste and adjust the soy sauce or spice. Divide between 3 bowls and finish with spring onions and sesame seeds. Add vegan chili oil and a squeeze of lime if you like. Serve right away, as the sauce thickens as it stands.

Nutrition

Calories: 675kcalCarbohydrates: 65gProtein: 23gFat: 40gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1187mgPotassium: 1144mgFiber: 11gSugar: 14gVitamin A: 11221IUVitamin C: 130mgCalcium: 155mgIron: 7mg

Notes

Noodles: Use frozen precooked udon. Dried noodles need different amounts of liquid and cooking time and are not a direct substitute.
Optional toppings: Vegan chili oil to taste and lime wedges. Check the curry paste and chili oil labels for shrimp, fish sauce or other animal ingredients.
Texture: Keep the heat gentle and stir after the noodles loosen. Add water a little at a time if the sauce catches or becomes too thick.
Storage: Refrigerate promptly in a covered container and use within 3 days. Reheat until hot throughout with a splash of water to loosen the sauce.
Nutrition: Estimated per serving, using generic ingredient values and 1 tablespoon of curry paste. Includes spring onions and sesame seeds. Optional chili oil, lime and extra soy sauce are excluded. Brands and portion sizes change the values.

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