One Pan Curry Noodles
This recipe for one-pan curry noodles is so simple, it almost feels like cheating. The flavor is out of this world, and you only have to wash one dish!
If you’ve loved my other easy comfort meals, like my creamy vegetable soup or mushroom pie with herb biscuits, you’re going to adore this recipe. With a rich, creamy coconut curry broth, perfectly tender noodles, and a mix of vibrant veggies, this meal is both nutritious and satisfying.
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Why You’ll Love This Recipe
- It’s all made in one pan! No extra dishes, no extra mess.
- Between the edamame, cashews, and broccoli, you’re getting a wholesome and balanced dish packed with protein and veggies.
- The coconut milk and vegetable broth create the perfect curry-infused sauce that soaks into the noodles.
- Comes together in under 20 minutes. Perfect for busy weeknights or lazy cooking days!
Key Ingredients
- Ramen noodles are underrated in a curry. They are just delicious vehicles of sauce, so why not?
- Bell pepper, onion, and broccoli add a mix of crunch, sweetness, and freshness to balance the creamy sauce.
- Coconut milk makes the curry ultra-creamy with a rich, slightly sweet undertone.
- Spices bring the warmth and depth of flavor that make these one pan curry noodles taste like it took way longer to prepare than it actually did.
Hack It!
- Swap ramen noodles for any pasta or even rice noodles for a gluten-free version.
- If you’re allergic to cashews, you can skip them or replace them with toasted pumpkin seeds for crunch.
- No edamame? Chickpeas or tofu make great high-protein substitutes!
- Add a pinch of red pepper flakes or a drizzle of sriracha for extra spice.
How to Make One Pan Curry Noodles
Step 1: In a large deep pan, add the squares of ramen noodles, bell pepper, onion, edamame, broccoli, cashews and spices.
Step 2: Turn the pan to medium heat, and add the vegetable broth, coconut milk, soy sauce and maple syrup. Add the lid to the pan, and bring to a low simmer.
Step 3: After 2-3 minutes, open the lid and stir. Add the lid back on and allow to simmer for an additional 3-5 minutes, until the noodles are cooked and the vegetables are soft.
Step 4: Taste, and adjust seasonings as desired. Serve immediately, with fresh cilantro and lime juice.
Frequently Asked Questions
This dish is best enjoyed fresh, but you can definitely do some prep in advance. Chop and slice your veggies and measure out the spices. Then, all you have to do is combine everything and enjoy.
Yes! While coconut milk gives this dish its signature creaminess, you can swap it for oat or cashew milk. Note the sauce may be thinner as a result.
More Plant-Based Noodle Recipes
- Cold Sesame Noodles
- Green Spring Dumpling Soup
- Peanut Butter Ramen Noodles
- Fiery Gochujang Noodles
- Spicy Peanut Noodles
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The Recipe: One Pan Curry Noodles
Ingredients
- 2 packs ramen noodles, squares, or 170g noodles of choice
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup edamame, thawed
- 1 cup broccoli florets, chopped
- 1 cup cashews
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Garnish
- fresh cilantro
- lime juice
Equipment
- Deep pan
- Curring board
Instructions
- In a large deep pan, add the squares of ramen noodles, bell pepper, onion, edamame, broccoli, cashews and spices.
- Turn the pan to medium heat, and add the vegetable broth, coconut milk, soy sauce and maple syrup.
- Add the lid to the pan, and bring to a low simmer. After 2 to 3 minutes, open the lid and stir until the noodles are starting to soften and the spices and sauces are combined.
- Add the lid back on and allow to simmer for an additional 3 to 5 minutes, until the noodles are cooked through the vegetables are soft.
- Taste, and adjust seasonings as desired. Serve immediately, with fresh cilantro and lime juice.
Notes
- Swap ramen noodles for any pasta or even rice noodles for a gluten-free version.
- If you’re allergic to cashews, you can skip them or replace them with toasted pumpkin seeds for crunch.
- No edamame? Chickpeas or tofu make great high-protein substitutes!
- Add a pinch of red pepper flakes or a drizzle of sriracha for extra spice.