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How to make Curry Noodles

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!
Course Entree
Cuisine Asian
Keyword 30 minute curry, curry noodles, noodle bowls, red curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 706kcal


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