Curry Noodles
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My red curry noodles are an easy, one-skillet dinner that cooks up in just 10 minutes! They are vibrant, flavorful, and SO versatile.
My curry noodles recipe tastes better than anything out of a packet
Confession: Maggi instant curry noodles were a three-times-a-week staple during my college days. These days, I prefer making my favorite meals from scratch, so I set out to recreate them at home.
Instead of relying on seasoning packets and curry powder alone, I made a creamy red curry sauce that coats every noodle. It’s rich and flavorful, and it comes together in minutes, making it my go-to pantry dinner. Here’s why I love it:
- Pantry staple ingredients. Most of the ingredients are ones I already have on hand, so it’s perfect for busy weeknights.
- One pan and 10 minutes. The red curry sauce comes together in the same pan as the noodles, making dinner quick and cleanup minimal.
- Easy to customize. My partner and I often add chicken, shrimp, or tofu, and it’s a great way to use up vegetables like spinach, broccoli, or bell peppers.
Table of Contents
Key Ingredients
- Rice noodles. Wide rice noodles are my favorite here because they’re not only naturally vegan and gluten-free, but they also scoop up the red curry sauce very easily.
- Thai red curry paste. Try to use a good-quality store-bought red curry paste. I tested these noodles with Thai Kitchen and Taste of Asia, and both were super flavorful. Remember to check the ingredients before you buy- many jars of red curry paste contain shrimp paste, which is fine if you aren’t vegan but not great for your vegan guests or those with an aversion to shellfish.
- Garlic and ginger. The first of the two aromatics. Fresh garlic cloves and ginger give the red curry sauce a savory baseline.
- Coconut milk. Canned full-fat coconut milk is the secret to a luscious and creamy sauce. It also tones down the heat from the red curry paste.
- Soy sauce. Or you can use tamari if you’re gluten-free.
- Maple syrup. For a subtle sweetness. Agave will also work well as a substitute. I don’t recommend honey because it’s quite overpowering and can take over the whole dish.
- Lime juice. The acidity of the fresh lime juice helps round out the other flavors and gives the dish a nice, refreshing pop!
- Vegetable stock. To help thin out the sauce.
- Fresh coriander and sesame seeds. For garnish.
Recipe variations
- Bulk it up with vegetables! All kinds of vegetables can be sautéed in the pan with the garlic and ginger, like bell peppers, spicy chili peppers, carrots, edamame, scallions, broccoli, cauliflower, bok choy, and more.
- Add protein: Baked or air fryer tofu would fit in perfectly here. Otherwise, feel free to top each bowl with cooked shrimp, sliced baked chicken breast, or pan seared salmon to make this a filling meal.
- Other noodle options: If you want to mix things up, swap the rice noodles for soba noodles, vermicelli, Singapore noodles, egg noodles, udon noodles, or regular long-cut pasta noodles, like spaghetti or linguine.
How to make curry noodles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Soak the noodles. Place the rice noodles in a heat-proof bowl and pour boiling water over top until it covers the noodles. Let them soak until al dente.
Step 2- Build the sauce. Heat the curry paste in a wok over medium-high heat. Next, add the garlic and ginger and cook until fragrant. Turn down the heat and stir in the coconut milk.
Step 3 – Toss. Add the par-boiled noodles and toss to combine.
Step 4- Combine and serve. To finish, stir in the soy sauce, maple syrup, lime juice, and vegetable stock.
Arman’s recipe tips
- Don’t overcook the noodles. I soak them until they’re just al dente with a little bite. They’ll finish cooking in the curry sauce, so this keeps them from turning mushy.
- Have everything ready before you start. Once the sauce comes together, the noodles only need a minute or two to finish cooking. I always measure and chop everything beforehand.
- Use tongs to toss the noodles. I find that tongs are the easiest way to coat every strand of the noodles in the curry sauce without breaking them.
- Loosen the sauce if needed. Rice noodles continue to absorb liquid as they sit, so if the sauce becomes too thick, stir in a splash of water or coconut milk until it’s silky again.
More quick and easy noodle recipes
10-Minute Curry Noodles
Video
Ingredients
- 8 1/2 ounces rice noodles dry
- 3 tablespoons red curry paste
- 2 cloves garlic chopped
- 1 teaspoon ginger peeled and grated
- 1 cup canned coconut milk full fat
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1/2 cup vegetable broth
Instructions
- Place the rice noodles in a large bowl and pour boiling water over them until completely covered. Let it sit for 4 minutes and drain immediately.
- While the noodles soften, add the curry paste to a wok and cook for a minute over medium-high heat. Add garlic and ginger and cook for another minute.
- Reduce the heat and pour in the coconut milk. Stir everything well.
- Add drained noodles and stir them to combine with the mixture, followed by the soy sauce, maple syrup, and lime juice. Mix everything together before adding the vegetable broth.
- Cook everything together for another 2-3 minutes, before removing the wok from the heat and serving the noodles immediately.
Notes
Nutrition
Originally published April 2023
Can I also cook usual pasta instead of noodles? Would it change the meal?
Hi Mario! I saw the video and photos you shared online of this recipe, it looked great. Great thinking on using regular ramen noodles.
Can I use green curry paste instead?
I don’t see why not
Yum! I used konjac noodles and keto maple syrup, delicious.
Thanks Arman