2 ratings

Coconut Curry Noodle Bowl

Try this healthier version of a noodle bowl

Created by Chef Chloe Coscarelli for Nasoya.


  • 8 Ounces udon or rice noodles
  • 2 Tablespoons vegetable or coconut oil
  • 6 cloves garlic, minced
  • 1 Tablespoon minced ginger
  • 2 Tablespoons red curry paste
  • 1 Teaspoon turmeric
  • 1 (1-pound) package Nasoya extra-firm tofu, drained and cubed
  • 2 Teaspoons sea salt
  • 2 (13.5-ounce) cans coconut milk
  • 1 Tablespoon brown sugar
  • 1 Tablespoon lime juice
  • Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge


  1. Bring a large pot of heavily salted water to a boil over high heat.
  2. Add the noodles and cook according to package directions.
  3. Drain and rinse with cold water, reserving pot for later use.
  4. In the reserved pot, heat the oil over medium heat. Add the garlic, ginger, curry paste, and turmeric. Stir for 1 minute until fragrant.
  5. Add the tofu and salt, and gently toss until tofu is coated. Add the coconut milk, cooked noodles, brown sugar, and lime juice.
  6. Cook over medium heat until heated through and adjust seasoning to taste.
  7. Serve into bowls and garnish with fresh herbs, cashews, and a lime wedge.