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Saucy Panang Curry Noodle Bowl | Creamy, nutty, saucy panang curry noodles are served with broccoli, cabbage, carrots and tofu for a quick and easy vegetarian lunch or dinner. | SeasonedVegetable.com #noodle #curry #recipe #vegetarian #vegan
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Saucy Panang Curry Noodle Bowl
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Creamy, nutty, saucy panang curry noodles are served with broccoli, cabbage, carrots and tofu for a quick and easy lunch or dinner.
Servings: 6 servings
Calories: 478 kcal
Ingredients
  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 14- ounces extra firm tofu, diced in 1/2-inch to 3/4-inch cubes
  • 1 teaspoon tamari or soy sauce
  • 4 cups chopped broccoli florets (about 2 crowns)
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots (about 2 small carrots)
  • 3 tablespoons red curry paste (<-affiliate)
  • 2 tablespoon peanut butter
  • 1 14.5-ounce can full fat coconut milk
  • 1/2 cup hot water
  • 10- ounces Asian style noodles (<-affiliate)
  • 1 lime, quartered
  • Chopped cilantro, for topping
  • Sriracha, for topping (optional)
Instructions
  1. Heat coconut oil in a large pan over medium heat.
  2. Add diced onion and cook, stirring occasionally for 5 minutes.
  3. Increase heat to medium high and stir in garlic and tofu. Pour tamari or soy sauce over the tofu. Stir tofu around, cook another 5 minutes.
  4. Add broccoli, cabbage and carrots to the pan, stirring to mix well.
  5. Whisk together curry paste, peanut butter, coconut milk and hot water in a small bowl.
  6. Pour curry sauce over vegetables and mix well. Reduce heat to medium low and let vegetables simmer in the panang curry about 10 minutes, or until your preferred doneness.
  7. Meanwhile, cook noodles separately according to packaging.
  8. Divide cooked noodles into separate bowls. Spoon curry over noodles. Garnish with a squeeze of lime, chopped cilantro, and sriracha if desired. Serve immediately.
Recipe Notes

Seasoned Secret

Depending on how spicy I want to make this saucy panang curry noodle bowl, sometimes I use up to 6 tablespoons of red curry paste. You can adjust to your spice preference, and dial it up or down. Alternatively, serve with a side of sriracha chili sauce so everyone can spice their own.

Gluten-Free

Use 100% buckwheat soba noodles or your preferred gluten free long noodle pasta.

Omnivore

Swap out the tofu or add chicken, pork, or beef to this dish. Shrimp is another excellent option.

Check the Fridge

The noodles listed above cook quickly, which is really convenient for making these panang curry noodle bowls. Other noodles you could use include ramen, soba, or whatever long noodles you have in your pantry.

Green or savoy cabbage can be used instead of red. Cauliflower, bell peppers, and snow peas can also be added or swapped in for the vegetables depending on the season. I’ve even been known to throw in a few leafy greens here and there.

From Scratch

Ambitiously want to make your own red curry paste? You can! Check out this recipe for Thai red curry paste from Epicurious. Leave out the shrimp paste for a vegetarian version.