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Coconut Curry Noodle Bowl

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Coconut Curry Noodle Bowl
  • 4 Servings
  • mins Prep Time
  • mins Total Time
  • 350 Cal/Serving

Nutritional Facts

Cal./Serving 350
Total Fat
Saturated Fat
Trans Fat
Dietary Fiber


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.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!