Curry Noodles

Curry Noodles — made with vegetables, tofu, rice noodles, and curry powder — are full of flavor. Healthy Yellow Curry Rice Noodles come together quickly, making them a terrific dinner for busy weeknights. This easy recipe from Vegan on a Budget by Nava Atlas is vegan and gluten-free.

Curry Noodles

There’s really nothing like a big bowl of noodles. You can find a noodle recipe for just about any type of cuisine you’re craving, they’re fun to eat, and they’re extremely versatile.

This recipe is from Nava Atlas’s newest cookbook Vegan on a Budget. With inexpensive veggies and budget-friendly rice noodles, it really is an economical dinner option. Seasoned with both soy sauce and curry powder, it combines Asian and Indian influences.

How to make Yellow Curry Rice Noodles

• This recipe couldn’t be easier to make!
• First you mix together the sauce ingredients.
• Then you cook the noodles according to the package instructions.
• Next you stir-fry the vegetables.
• And finally, you add the noodles, sauce, and peas to the pan and mix everything together.

Sometimes when mixing noodles and veggies together, the veggies can fall to the bottom or sides of the pan. I’ve found that using tongs helps mix everything together well.

Nava’s recipe calls for very thin rice noodles, but alas, the grocery store was out of them when I went shopping. I used slightly thicker noodles instead.

The flavor of your noodles will depend on the type of curry powder you use. Some are spicy and some are sweet. I like Penzeys Curry.

Vegan on a Budget

I’ve had many people ask me if eating vegan is expensive. I’ve been meat-free my entire adult life, so I don’t have anything to compare it to. But I always tell them that beans and rice are way cheaper than steak. Sure, you can blow your grocery budget on fancy cashew cheeses and Impossible Burgers, but if you stick with the basics, your wallet will thank you.

Nava Atlas’s new cookbook Vegan on a Budget is here to prove my point. It contains 125 wallet-friendly recipes made with whole-food ingredients that can be found in pretty much any grocery store.

Nava starts the book with meal planning tips to save money (and time) at the grocery store. She also includes a list of bargain staples to keep on hand. There’s even info on how to save food, so it doesn’t linger at the back of the fridge and go to waste.

The recipes in Vegan on a Budget are economical without sacrificing flavor. You’ll find such dishes as Ramen Noodle Vegetable Soup, Lasagna-Like Pasta Casserole, Curried Chickpea Burgers, and Big Batch Brownies.

Chapters in Vegan on a Budget include:

• Everyone Loves Soups and Stews
• A Fresh Flash in the Pan: Skillets and Stir-Fries
• Cozy Casseroles and other Baked Dishes
• Noodling Around in the Kitchen
• Plant-Based Bliss on Bread: Sandwiches, Burgers & Pizzas
• Seriously Fun Cool Dishes & Platters
• Sweet Treats
• A Few Basic Recipes

If you want delicious food without breaking the bank, you need Vegan on a Budget!

Yellow Curry Rice Noodles

Nava Atlas

Inspired by a dish known as “Singapore Noodles,” this recipe combines Asian and Indian influences. This tasty and pleasantly offbeat dish is seasoned with both soy sauce and curry. Inexpensive rice noodles are a nice change of pace from regular pasta and are widely available in the Asian foods section of most supermarkets. For this recipe, make sure to get rice-stick noodles, also known as rice vermicelli, rather than the wide rice noodles used for making Pad Thai. This one-dish meal can be completed with any kind of simple salad.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 279 kcal

Ingredients

  

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• 8 ounces rice-stick noodles (rice vermicelli)
• 1 large onion quartered and thinly sliced
• 2 cloves garlic minced
• 1 cup baby carrots halved (if thin) or quartered lengthwise
• 1 red bell pepper cut into narrow, 2-inch-long strips
• 1 green bell pepper cut into narrow, 2-inch-long strips
• 1 tablespoon neutral vegetable oil such as safflower oil
• 1 (8-ounce) package baked tofu cut into narrow strips
• 1 cup frozen green peas thawed

SAUCE

• ¼ cup soy sauce or tamari
• 1 teaspoon natural granulated sugar
• 2 teaspoons good-quality curry powder
• 2 teaspoons grated fresh or squeeze-bottle ginger to taste

Instructions

 

• Combine all the ingredients for the sauce with ¼ cup of water in a small bowl, then whisk together. Set aside until needed.
• Cook the noodles according to the package directions, then drain. Transfer to a cutting board and chop in several directions to shorten.
• Meanwhile, prepare the vegetables as directed before beginning to stir-fry.
• Heat the oil in a large skillet or stir-fry pan. Add the onions, garlic, and carrots, and stir-fry over medium-high heat for 4 minutes. Add the red and green bell peppers and tofu strips and stir-fry for 3 to 4 minutes longer.
• Add the cooked noodles to the pan, along with the sauce and peas. Toss quickly and stir-fry just until everything is well heated through. Serve at once.

Notes

Recipe reprinted with permission from Vegan on a Budget by Nava Atlas. 

Calories: 279kcal

Tried this recipe?Tag @diannewenz on Instagram!

More noodle recipes you might enjoy include:

• Coconut Curry Noodles with Butternut Squash
• Sesame Noodles
• Tofu and Shirataki Noodle Stir-Fry
• Thai Tofu Noodle Bowls
• Tempeh and Pumpkin Noodle Bowl