Speedy Coconut Curry Noodles
A 15-minute vegan noodle bowl with a fragrant coconut curry base, crunchy vegetables, and a hint of lime. This thai-inspired quick meals (vegan) ready in about 25 minutes pairs rice noodles, vegetable oil, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.
Ingredients
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 1 cup (carrots, bell peppers, snap peas) mixed vegetables
- 1/2 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 cup chopped peanuts
- 2 tbsp, chopped fresh cilantro
- 1, cut into wedges lime
Instructions
- Step 1: Cook 8 oz rice noodles in a large pot of boiling water for 5-6 minutes until tender. Drain and rinse under cold water to stop cooking.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 cup mixed vegetables (carrots, bell peppers, snap peas) and stir-fry for 4-5 minutes until crisp-tender.
- Step 3: Stir in 1/2 cup coconut milk, 2 tbsp red curry paste, 1 tbsp soy sauce, and 1 tbsp lime juice. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
- Step 4: Add the cooked rice noodles to the skillet and toss to coat. Divide between two bowls, top with 1/2 cup chopped peanuts and 2 tbsp chopped fresh cilantro, and serve with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Speedy Coconut Curry Noodles take to make?
Total time is about 25 minutes (10 min prep + 15 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 Speedy Coconut Curry Noodles?
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 rice noodles from drying out.
Can I substitute ingredients in Speedy Coconut Curry Noodles?
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 Speedy Coconut Curry Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Speedy Coconut Curry Noodles vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
