30-Minute Vegan Red Curry Noodle Bowls #vegetariandinner #glutenfree

30-Minute Vegan Red Curry Noodle Bowls #vegetariandinner #glutenfree

These sound vegetarian red curry noodle bowls are delightful, saucy and overly simple to make! Presented with vegetables, fresh tofu, and without gluten noodles as well!

These veggie lover red curry noodle bowls are prepared in only 30 minutes and are presented with a luscious rich coconut sauce, with vegetables and firm bits of tofu. It's one of those suppers that can be made for a fast weeknight supper or delighted in as a fancier night out on the town in choice. We've done both and we're cheerful eating this regardless of what the event!

These red curry noodles aren't care for a conventional curry. Instead of it being a brothy soup-like surface that you serve over rice, these noodles are saucy. The coconut milk-put together sauce is with respect to the thicker side, however it winds up making the dish simpler to eat and simply tasty!

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30-Minute Vegan Red Curry Noodle Bowls #vegetariandinner #glutenfree

for the tofu:

  • 1 block extra firm tofu
  • Cooking spray
  • Salt
  • Pepper

for the curry sauce:

  • 1 tablespoon coconut oil
  • 1 large shallot
  • 4 garlic cloves , minced
  • 2 tablespoons grated ginger (about 2")
  • 1/4 cup red curry paste
  • 1 (14.5oz) can full-fat coconut milk
  • 1 (14.5oz) can lite coconut milk
  • 3 tablespoons low sodium tamari

for the add-ins:

  • 1 (10 oz) package gluten-free ramen noodles or rice noodles
  • 2 cups broccoli florets (+ stems, optional)
  • 1 cup sliced carrots
  • 1 cup sliced red pepper
  • 1 bunch scallions
  • Sesame seeds to sprinkle


  1. 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.
  2. 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.
  3. 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.
  4. 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.

For more detail : bit.ly/2ZjKtm1

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