Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Spicy Curry Noodles

Email Spicy Curry Noodles

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Spicy Curry Noodles

Active Time: 25 minutes   |   Total Time: 45 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 3 shallots, coarsely chopped
  • 3 cloves garlic, smashed
  • 2-inch piece of ginger, cut into small pieces
  • 2 teaspoons ground coriander
  • 1 tablespoon chili paste, such as sambal oelek, plus more for serving
  • ½ bunch fresh cilantro
  • 3 tablespoons grapeseed or canola oil
  • 13.5-ounce can coconut milk
  • 1 tablespoon curry powder
  • 1¼ teaspoons kosher salt
  • 1½ teaspoons sugar
  • 3 to 3½ cups water or vegetable broth
  • 4 ounces vermicelli rice noodles
  • ¼ head green cabbage
  • 1 cucumber
  • ½ cup peanuts

In a food processor, combine the shallots, garlic, ginger, coriander, and chili paste. Cut off 12 stems from the bunch of cilantro then cut into 1-inch pieces and put into the processor (save the cilantro bunch for later). Puree until a paste forms.

In a large pot, heat the oil over medium heat. Add the paste and cook, stirring often, for 3 or 4 minutes to cook out some of the water. Reduce the heat to medium-low and cook, stirring often and scraping the bottom of the pot with a wooden spoon, for 15 to 20 minutes, until slightly caramelized. Be careful of burning.

Add the coconut milk, curry, cayenne, salt, sugar, and 3 cups of the water to the pot and whisk to combine. Increase the heat to medium and simmer for 10 minutes. If it’s a little too intense for you, add the remaining ½ cup of water.

While the curry cooks, bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 3 minutes, until tender. Drain the noodles and shake out excess water. Divide among bowls.

Finely shred the cabbage. Cut the cucumber into ½-inch pieces. Cut off the long stems from the cilantro, leaving short, leafy sprigs.

Spoon the curry into the bowls. Top with the cabbage, cucumber, peanuts, and cilantro sprigs. Add a little more chili paste if you like it spicier.

This recipe was printed from:

Do it Step-by-step

Dscf0677 Dscf0283 Dscf0287 Dscf0290 Dscf0293 Dscf0295 Dscf0307


Want Something Else?

Beet Salad with Walnuts and Dill
Beet Salad

Active: 15 minutes  |  Total: 1 hour 15 minutes