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February 28, 2019

by Alyssa

30-Minute Vegan Red Curry Noodle Bowls

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These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

Healthy Red Curry Noodles

There's something so amazing about noodles, isn't there? They're one of the most beloved foods in the world and are used in so many different cuisines.

While I traditionally enjoy my noodles with an Italian spin, today we're giving you an Asian-inspired dish that is bursting with flavor, is easy to make and is hands down one of the most delicious recipes on this site!

These vegan red curry noodle bowls are ready in just 30 minutes and are served with a delectable creamy coconut sauce, with vegetables and crispy pieces of tofu. It's one of those meals that can be made for a quick weeknight dinner or enjoyed as a fancier date night in option. We've done both and we're happy eating this no matter what the occasion!

How to make Crispy Tofu in the Oven

How to Make Crispy Tofu

The first component of this recipe is our tofu. Whenever I order tofu curry from Thai restaurants in our area it's always crispy and adds a really nice texture to the dish. But in those cases, the tofu is deep fried which we're not really about around here.

Sure fried tofu is delicious, but a) it's a pain to make and b) you can make it equally as tasty without all that oil. That's right, we can make crispy tofu in the oven!

To make crispy tofu in the oven, all you'll need is a block of extra firm (or super firm) tofu, a baking sheet, some parchment paper, and an oven. Simply cut the block into cubes, place the cubes on a parchment-lined baking sheet and bake the tofu for about 30 minutes at 425ºF until it's crispy! You'll want to flip it halfway through for even cooking, but the end result is spectacular!

The tofu is crispy on the outside, soft on the inside and is the perfect addition to these red curry noodles!

How to make Vegan Red Curry

Easy Vegan Red Curry Noodles

The Secret to Vegan Red Curry

The type of curry we're referring to today is Thai red curry. If you actually make Thai red curry from scratch, it can be a little tricky.

The base of red curry is coconut milk, but it's the spices and the “paste” that give it flavor. The paste requires traditional Thai ingredients like fresh galangal, lemongrass, and kaffir lime which definitely aren't a staple you'll find at the grocery store. While you could certainly explore your local Asian food market, I'm all about buying it.

The brand I like is Thai Kitchen – the ingredients are 100% pure, it's got great flavor, it's gluten-free and vegan, and it's sold almost everywhere. I keep it in my pantry at all times because it allows me to make vegan red curry in an instant with just a few simple ingredients!

Vegan Red Curry With Ramen Noodles

The Ultimate Red Curry Noodles

These red curry noodles aren't like a traditional curry. Rather than it being a brothy soup-like texture that you serve over rice, these noodles are saucy. The coconut milk-based sauce is on the thicker side, but it ends up making the dish easier to eat and just delicious!

When  you look at the instructions it might seem like there's a lot going on, but it's actually just three simple components that, if you do them in order, won't take you long at all:

  1. Crispy tofu: Get this in the oven first, then move onto the other steps.
  2. Vegan red curry sauce: Next, get this going and let it simmer while you make component three.
  3. Noodles and veggies: Cook the noodles according to the package and add the veggies into the same pan when they have 2 – 3 minutes left in their cooking.

And if you follow that order, your dinner will be ready in just about 30 minutes! Simple and absolutely scrumptious!

Vegan Red Curry with Tofu and Vegetables

Now before I let you run off and make this fabulous dish, I do just want to chat about meal prepping this dish. I think you definitely could make it ahead, but the noodles will most likely get very mushy when you reheat.

So what I would suggest is if you are going to meal prep this recipe is keeping the sauce, veggies, and tofu together and either cooking the noodles right before you're going to eat it or serve it over rice instead ????These curry noodle bowls are legit and you're going to absolutely LOVE them!

Vegan Red Curry Noodle Bowls

More Vegan Curry Recipes You'll Love!

Vegan Red Curry Noodle Bowls

These healthy vegan red curry noodle bowls are flavorful, saucy and easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 706kcal
Print Pin
How to make Curry Noodles
4.42 from 75 votes


for the curry sauce:

for the add-ins:


  • Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
  • Prepare the sauce: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.
  • Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.
  • Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with scallions and sprinkle with sesame seeds.



Calories: 706kcal | Carbohydrates: 78g | Protein: 17g | Fat: 36g | Saturated Fat: 30g | Sodium: 617mg | Potassium: 814mg | Fiber: 9g | Sugar: 8g | Vitamin A: 9275IU | Vitamin C: 96.5mg | Calcium: 121mg | Iron: 6.1mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. This recipe is friggin fantastic, I swapped the tofu for shrimp, and added some chilies just because my husband likes some spice. Turned out great!

  2. Love this recipe! A great twist with the curry paste on traditional ramen. It’s a regular in our house!

  3. I wanted to love this but the recipe feels off… It’s more like a soup than a noodle dish because of the two whole cans of coconut milk. I also thought it tasted very bland since the only flavor comes from the curry paste and tamari. I would recommend using only one can of coconut milk and adding in some lime juice, salt, hoisin, and possibly sambal oelek if you want to taste any spice. I don’t normally leave recipe reviews but this took me over an hour to make and was a bit of a let down…

    • aw sorry, this recipe wasn’t a hit for you! your flavor recommendations sound great, if you try any of them let us know how it turns out!

  4. Just a heads up: there is a vegan red curry paste referenced prior to the actual recipe, but the paste linked in the ingredient list is a different product and not vegan (fish sauce/anchovies).

  5. Hi there,
    I plan on making this tomorrow evening for a friend and want to ensure I get it right; do the veggies only need to boil with the noodles for 3 noodles to cook through or would you suggest sautéing?

    • You’ll add the veggies with 3 minutes left in the cooking process for the noodles. This just makes sure they’re cooked when you add them into everything else. Hope that helps/answers your question!

  6. Love this recipe, have made it a few times- thank you ! Could you please tell me, is the nutrition amounts at the end of the recipe for all 4 servings or just one?

  7. So I would make this again, the flavors were great. However, something went wrong with the noodles. I used ramen noodles from a maggi pack..and it became super mushy (my son said it was “slimy”) and most of the sauce was absorbed by them. Anyone else run into this?

  8. i baked the tofu as per directions, but that created dry rubber bands in the meal that I had to throw out. Thai food is generally a combination of sweet, sour salty spicy…. This dish needed some sweetness and spiciness to make it more balanced.for me. I also added chopped nuts for texture and additional flavor, and cilantro. It needed some lime to finish off.

  9. Just made this for lunch today and it was a hit in the house! Made some modifications like only using 1 can of coconut milk (full fat), 3 garlic cloves, 2 tbsp of soy sauce (instead of tamari), and it still tasted fabulous. The noodles made the dish feel very fancy, when it didn’t take much time, and we even tasted the curry with some brown rice and it seemed to work incredibly well with that as well. As an FYI, the thai red curry paste linked here is the version with fish 🙂 but there is a vegan version out there. Will definitely be making this again! You’re the best!

  10. I made this tonight and it was great! I changed a few things by adding sesame oil to the sauteed onion and garlic, some snow peas to the veggie mixture, and crushed red pepper for some extra spice. I also added some olive oil, soy sauce, and arrowroot powder to the tofu to make sure it got nice and crispy in the oven. Delicious!

  11. I actually can’t believe I haven’t commented on this recipe already. It is, truly, one of my very favorites. I make it pretty regularly (including last night, when it was 93 degrees outside and my husband looked at me like I was crazy). I always add a ton more veggies noodles and coconut milk – I like it soupy – and I love having the leftovers. Thank you!

  12. While I enjoyed the ease of preparing this dish, I thought the outcome fell short. The flavors were solid but it was just too mushy. Maybe I cooled the noodles too long or it was the type that I used but the texture was very meh.

  13. Thank you so much for the recipe! We just made it and really enjoyed it. Nice and flavourful. We put only one can of coconut milk because otherwise it would have been too liquidy for us and we added sesame oil to it as well. A great weeknight meal!

  14. Can I sub red curry paste for a green or yellow curry paste? Would that significantly change the taste?

  15. Made this and it was DELICIOUS!
    Took me about an hour though.. Between chopping veggies and I simmered mine for longer to make sure veggies soaked up all the flavor too!
    Thank you Alyssa for all your yummy yummy recipes..

  16. Just made it and it was a hit. It only took 30 minutes to make and it looked like I spend the whole afternoon making it. I will make this again. Thanks!

  17. I made this tonight and followed the recipe exactly. It still needed something, so I added some more salt and a squeeze of lime juice. That made it perfect!

    • Per serving. If you wanted to reduce the calories, swap full fat coconut milk or lite and use zucchini noodles 🙂

  18. This recipe looks very appealing and I want to make it this week. I do have a question about the tofu – you don’t mention having to squeeze/press the tofu of water; is this step not necessary? Looking forward to trying many of your recipes – you have a great website.


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