One Pot Coconut Curry Noodles

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

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One Pot Coconut Curry Noodles

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.

Course Main Course

Cuisine Asian Inspired

Keyword coconut curry noodles, curry noodles, one pot noodles

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 675kcal

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

Instructions

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.
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.
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.
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.
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.
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.

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.

Nutrition