Post sponsored by GE Appliances. See below for more details.
It’s no secret that I love a good noodle bowl, especially when it’s topped with an egg. However, I realized I’ve never shared one of my favorite ways to eat noodles: bathed in a delicious broth. These noodles get help from my favorite green curry sauce (where you’ve seen in this potato curry and this green bean curry). Best of all, if you prep the curry sauce ahead of time, these noodles are a perfect 15-minute meal. Plus, if you’re feeling like you want to make everything from scratch, a homemade green curry paste is the perfect addition.
I’m excited to partner with GE on this noodle bowl. It’s been amazing to have six burners on their Cafe range to test all my recipes on (because any given day I have three recipes going on the burner). This noodle bowl comes together quick, making your lunch or dinner ready in no time.
A delicious green-packed lunch, this noodle bowl features udon noodles with a creamy coconut curry sauce, spinach, and a poached egg. Leave the egg out for a vegan meal.
- 2 teaspoons coconut oil
- 2 cloves garlic (peeled + minced
- 1 small jalapeno (deseeded and diced)
- 1 tablespoon minced ginger
- 2 scallions, diced
- 3 tablespoons thai green curry paste
- 2 tablespoons lime juice
- 2 teaspoons cane sugar
- 1/2 cup whole-fat coconut milk
- ⅓ cup loosely packed cilantro
- 1 ½ cups low-sodium vegetable broth
- 1 ½ cups water
- 4 ounces uncooked udon noodles
- 2 cups baby spinach
- Salt, to taste
- 2 poached egg
- Toasted coconut flakes, for serving
- Cilantro, for serving
- In the stockpot you will eventually make the noodles, heat the coconut oil over medium. Add in the garlic, jalapeno, ginger, and scallion. Cook until fragrant and tender, 3 to 4 minutes. Transfer to a blender with the curry paste, lime juice, sugar, coconut milk, and cilantro. Puree until smooth.
- Place the broth and water in a pot. Bring to a boil, reduce to a simmer, and add the noodles. Cook the noodles until just tender then stir in the curry sauce and spinach. Cook for another minute or so, just until the spinach is tender. Taste and add salt as desired.
- Divide the noodles into two bowls and top with poached eggs, coconut flakes, sliced scallion greens, and chili flakes if desired.
Tips + Tricks: Make extra curry sauce and freeze for use in later soups or curry bowls.
Use up leftover ingredients: cilantro, coconut milk, noodles
Curry Noodle Bowl
Greens: swap out the spinach for chard, kale, or collards. For any other variety, you may need to cook the greens for a bit longer to ensure they aren’t overly crisp.
Heat level: Add red chili flakes to the curry base or do as I did and the top the bowl with a sprinkle of chili flakes.
Noodles: swap out the udon noodles for your favorite noodle. If you’re looking to make this meal gluten-free, swap out the udon noodles for brown rice noodles or your favorite veg noodle.
Disclosure: This recipe was created in partnership with GE Appliances. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.