Coconut Curry Udon Noodles with Tofu and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, spicy Japanese-inspired curry made with thick udon noodles, silky tofu, and fresh spinach in a fragrant coconut broth. This japanese-inspired noodles (vegetarian) ready in about 30 minutes pairs fresh or frozen udon noodles, (13.5 oz), full fat coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 12 oz udon noodles and cook according to package instructions (about 3-5 minutes), then drain and set aside.
  2. Step 2: In a large skillet or wok, heat 1 tsp sesame oil over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 3-4 minutes until onions are translucent and fragrant.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas. Pour in 1 can (13.5 oz) full-fat coconut milk and 2 cups vegetable broth, stirring well.
  4. Step 4: Bring the mixture to a gentle simmer and add 14 oz cubed firm tofu. Cook for 8-10 minutes until tofu is heated through and curry thickens slightly.
  5. Step 5: Add 4 cups roughly chopped fresh spinach and 2 tbsp soy sauce, cooking for 2 minutes until spinach wilts.
  6. Step 6: Remove curry from heat and stir in 1 tbsp lime juice. Divide noodles into bowls and ladle curry over the top.
  7. Step 7: Garnish with 2 sliced green onions and 1/4 cup chopped cilantro before serving.

Frequently asked questions

How long does Coconut Curry Udon Noodles with Tofu and Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Curry Udon Noodles with Tofu and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen udon noodles from drying out.

Can I substitute ingredients in Coconut Curry Udon Noodles with Tofu and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Curry Udon Noodles with Tofu and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Curry Udon Noodles with Tofu and Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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