Curry Rice Flake Noodles

This recipe for curry rice flake noodles is one you want to have in your weeknight rotation. It's a spicy, rich, fragrant vegan dinner recipe that everyone will love.

5 from 11 votes

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 584kcal

Equipment

Large pot

Ingredients

1 teaspoon neutral oil
1 large shallot, peeled and diced
1–2 Thai chili peppers, trimmed and minced; optional
3 scallions, trimmed and minced; white and green parts kept separate
14.5- ounce can full-fat coconut milk
4 ounces Panang curry paste (or use your favorite vegan Thai curry paste)
8 ounces fresh baby corn or use drained, canned baby corn
1 red bell pepper, trimmed, seeded, and thinly sliced
1 pound firm tofu, pressed and cut into small cubes
8 ounces rice flake noodles
Salt to taste

For serving:

Instructions

Sauté the aromatics:

Heat 1 teaspoon neutral oil in a large pot over medium-high heat. Add the shallot, Thai chili peppers, and scallion whites. Cook for 4–5 minutes until the shallot becomes translucent. Season with a pinch of salt.

Crack the coconut:

Scoop out the solid fat layer from the can of coconut and add it to the aromatics in the pot. Cook, stirring regularly, for 7–10 minutes until the coconut separates. The water will evaporate, and you will notice oil bubbling vigorously in the coconut.

Fry the curry paste:

Add the curry paste to the coconut in the pot and cook for 2–3 minutes until fragrant. Stir to combine well.
Pour in the remaining liquid from the can of coconut and stir to incorporate. Bring to a boil and then reduce heat. Add the baby corn, sliced bell pepper, and tofu. Simmer, stirring occasionally, for 10–15 minutes or until the baby corn is tender.

Soak the rice flake noodles:

If using rice flake noodles, soak them in hot water from the tap for 5 minutes. They will soften, but will not be completely tender. If using rice or another variety of rice noodles, simply cook them according to package instructions as the curry simmers.

Finish the curry:

Drain the rice flake noodles and add them to the curry. Stir gently to combine and simmer for 5–10 minutes until tender. Gently stir the noodles regularly to keep them from sticking to each other. Turn off the heat once the noodles have absorbed most of the curry broth and are soft.

To serve:

Spoon the curry rice flake noodles onto a large platter. Serve with minced scallion greens on top, crispy shallots, and lime wedges, if desired. Enjoy!

Nutrition

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