Coconut curry noodle bowl

Coconut curry noodle bowl

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal533
  • fat31g
  • saturates17g
  • carbs44g
  • sugars11g
  • fibre10g
  • protein15g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


    For the sauce

    • 1 tbsp vegetable oil
    • 2 garlic cloves, crushed
    • ½ red chilli, finely chopped (optional)
    • small piece ginger, grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tbsp mild curry powder
    • 1 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tbsp sriracha (or another 1 tbsp soy sauce is you don't want the sauce hot)
    • 400g can coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    For the nuts

    • 80g cashew nuts
    • 1 tsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    For the stir-fry

    • 1 tsp sesame oil
    • 2 heads pak choi, halved
      Pak choi

      Pak choi


      This member of the cabbage family has a number of different names, including…

    • 200g green beans, trimmed and halved
    • 2 carrots, peeled into long ribbons



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 3 x 150g packs fresh udon noodles
    • large handful coriander, chopped, to serve


    1. Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.

    2. Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.

    3. While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.

    4. Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Sarah Johnson
    28th Apr, 2020
    A nice basic sauce that can be substituted for with different noodles and veg - a bit too plain if you don't include the chili, so needed to add more soy sauce and curry powder than the recipe says
    martin on food's picture
    martin on food
    15th Aug, 2018
    Nice flavours thanks for sharing this recipe Amanda. I have done this a few times as it is popular with the fam. I used pataks korma paste, I doubled the cashew nuts as they are morish and lastly I put the pak choi in the final mins to soften with a lid on the pan.
    25th May, 2018
    The only true part of this recipe I used was the sauce - it smelt just like chip shop curry sauce, which in my book is a good thing!!! It tasted lovely with a good kick coming from the chilli and sriracha. I used normal egg noodles and used green beans, sweet potato and brussel sprouts as that's what was lingering in the fridge. Didn't bother with the nuts. Will follow recipe properly next time!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?