Go Back
+ servings
Yellow Curry Noodles held above bowl with chopsticks
Print Recipe
5 from 6 votes

Vegan Yellow Curry Noodles

Vegan Yellow Curry Noodle Bowls are for dinner on Sweet Caramel Sunday! These delicious bowls are packed with flavour and taste. You are going to love them!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Australian
Keyword: vegan, vegan noodles, vegan yellow curry noodle bowls, vegetarian noodles
Servings: 2
Calories: 208kcal
Author: Adrianne

Ingredients

  • 2 tbsp peanut oil
  • t tsp pepper
  • 1 tbsp salt
  • 1 500g firm tofu organic
  • jar yellow curry paste without shrimp
  • 1 400ml light coconut cream
  • 2 70g cup of brown rice noodles either flavour as you will only use the noodles
  • 1 410g baby corn spears can
  • ½ bunch fresh coriander leaves cilantro for my American friends
  • 375 grams mushrooms thinly sliced
  • 1 tsp lime juice
  • 1 tbsp brown sugar
  • 2 long red chillis thinly sliced

Instructions

  • Cut the tofu in half long ways, then repeat until you have small bite sized pieces 
  • Add the a splash of peanut oil to a medium size fry pan at a medium heat. Add the tofu, season with salt and pepper, cook for 10 mins, using a pair of tongs to turn the pieces till they are lightly brown and crispy. Then remove from heat and rest on paper towel to drain off any excess oil.
  • In a medium sized sauce pan, add the other splash of peanut oil. Then add the curry paste and let sizzle for a minute. Fry it in the pan for 2-3 minutes at a medium temperature. 
  • Add the coconut cream, lime juice and sugar to the saucepan, stir to mix together well. Once the sauce is bubbling and the colour is a consistent yellow turn the heat to a simmer. 
  • Add the mushrooms and corn to the curry paste, continue to simmer 
  • Pour boiling water into the noodle cups and let stand for 3 minutes, drain water once cooked 
  • Add noodles to serving bowls, follow by curry sauce, Top with crispy tofu pieces. Garnish with coriander leaves and chilli 

Notes

  1. For full vegan buy the jar of yellow curry paste that is suitable for vegans (alot use shrimp paste)
  2. For non vegans, use fish sauce instead of lime juice 
  3. For the noodles, discard the seasoning and dried vegetable packet, you only need the noodles 
  4. Brown rice noodles are less common than white noodles, but they are a lot better for you. They are in the same aisle as the normal noodles. My favourite brand is called 'Yoodles'. 

Nutrition

Serving: 0g | Calories: 208kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 3504mg | Potassium: 741mg | Fiber: 2g | Sugar: 12g | Vitamin A: 590IU | Vitamin C: 69.9mg | Calcium: 12mg | Iron: 1.4mg