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Thai Coconut Vegetable Udon Noodles Recipe

20 Min Meals | Vegetarian & Vegan

It’s been great reading your comments as I posted a picture a day on Twitter and Facebook showing what we ate for Veganuary. Two of the photos got lots of requests for the recipes, so here is one of the most popular dishes:

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You might also enjoy my Thai Green Curry Noodles, another quick, easy and delicious option.

📖 Recipe

Udon Noodles with Thai Coconut Vegetables

Udon Noodles with Thai Coconut Vegetables

Kate Ford | The Veg Space

Deliciously savoury and spicy noodles in a creamy coconut sauce.
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Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course
Main
Cuisine
Asian
Servings
4 servings
Calories
423 kcal

Ingredients

  • 2 tablespoon sunflower oil
  • 250 g selection of vegetables, sliced (for example: 1 onion, 1 red pepper, chestnut mushrooms, baby corn and sugar snap peas)
  • 2 tablespoon Thai green curry paste (check it is vegetarian)
  • 400 ml tin light coconut milk
  • 1 vegetable stock cube, crumbled
  • 1 red chilli, seeds removed and finely sliced
  • 250 g dried udon noodles
  • 1 lime, quartered

Instructions

  1. Heat the oil in a large deep frying pan or saucepan. Add the vegetables and fry gently for 5 minutes until they begin to soften. Stir in the Thai green curry paste and cook for another 1–2 minutes.
  2. Pour in the coconut milk, add the chilli and crumble in the stock cube. Simmer for 5 minutes, then taste and season with salt if needed.
  3. Add the noodles to the pan and simmer for a further 3–4 minutes until they are just cooked through. Serve with a wedge of lime for each portion.
  4. Easy peasy!

Nutrition

Serving: 1 serving
Calories: 423 kcal
Carbohydrates: 57 g
Protein: 12 g
Fat: 17 g
Saturated Fat: 8 g
Sodium: 1034 mg
Potassium: 186 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 4488 IU
Vitamin C: 28 mg
Calcium: 33 mg
Iron: 1 mg
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Udon Noodles & Thai Vegetables | The Veg Space

If you like this recipe, check out the Pinterest board “Noodles: Vegetarian & Vegan” for more noodle ideas and inspiration.