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One Pot Curry Noodles


This one pot curry noodle dish was our go-to for our family’s “meatless Mondays.”  It was so popular in our household that we began enjoying it for more than that.  At its base is a creamy coconut curry that is simple yet satisfying.  Veggies mingle in either rice or buckwheat noodles to give it more texture and body but you could also top it with chicken teriyaki or seared tuna.  The latter is something I often do for an easy packed lunch on the go or for when I want to feature this dish as a more prominent entree.  I’ve also been playing around with the stock to coconut ratio and found that twice as much stock creates a play on a ramen/soup bowl that is equally as delicious.

The best part of these noodles is that from start to finish, it only takes about 15 minutes.  One pot means less dishes and more time to enjoy your meal.  My recipe begins with a super basic homemade curry powder which is something I use often for my Korean curry rice.  The curry gets toasted in butter, which if you’re using vegan butter or coconut oil, incidentally makes this entire dish vegan.  This step is important as it helps define the characteristics of each spice.  Taking a simple recipe then employing careful considerations while making it makes all the difference.  No one has to know that your dish only took 15 minutes to whip up.

The second flavor boost comes in the form of tamari.  Though it’s best recognized as the gluten free soy sauce, I find that the difference is that it has a richer and deeper flavor.  I’ve been cooking with it more and more lately.  The third and final flavor component is the stock.  I’m a huge advocate for homemade stock as it not only cuts down on waste, it has a full flavor profile that you just can’t get with store-bought.  Today, I’m using veggie stock but you could use chicken or even lobster!  It’s these certain tweaks that really elevates this simple dish.

5.0 from 1 reviews

One Pot Curry Noodles
Prep time

Cook time

Total time


Serves: 2 servings

Curry Powder
  • ½ ts fresh ginger or ¼ ts dried
  • ½ tb cumin
  • ½ tb coriander
  • ½ ts turmeric
1 tb butter
    5 oz buckwheat or rice noodles
      ½ c plain coconut milk
        2 tb tamari
          1½ c stock
            2 c frozen mixed veggies

              1. To create the curry powder, mix everything together.
              2. In a pot/pan, melt the butter and add in all the curry powder.
              3. “Toast” this mixture for 3-5 minutes. Add in a healthy pinch of salt.
              4. Add in the coconut milk stir and cook until it thickens.
              5. Add in the tamari.
              6. Coat the noodles with the sauce then add in all the stock. The noodles should take no more than 5-10 minutes to cook through.
              7. In the last few minutes of cooking, stir in the veggies.
              8. If desired, garnish with scallions, sesame seeds, thai basil, cilantro, peanuts, etc.


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