One of my favorite things about knowing how to cook is being able to recreate some of my favorite restaurant dishes at home. Once upon a time I was obsessed with Honey Grow's curry noodles. It was always such a treat when my mom would take me out to HoneyGrow. These Vegan Coconut Curry Noodles (honeygrow copycat) are a riff on HoneyGrow's curry noodles and I think I like this version even better!
These coconut curry noodles are a perfect weeknight meal. It does make a couple of servings so it is a great meal to share or to have leftovers the next day. I love tofu and it is one of my favorite protein sources, but if you wanted to simplify this recipe you could sub out the tofu for chickpeas. Even if you do include the tofu this is a 30 minute meal.
This recipe is a perfectly balanced meal. There are healthy fats from the coconut, protein from the tofu and fiber from the veggies. Not to mention the anti inflammatory properties in the herbs and spices.
These copycat honeygrow coconut curry noodles with tofu are
- easy to make
- high in protein
- healthy for you
- vegan, gluten free, egg free, dairy free and plant based
- packed with flavor
- full of healthy fats
What ingredients do I need for red curry noodles with tofu?
- tofu
- oil
- arrowroot starch
- nutritional yeast
- salt
- shallot
- garlic
- curry paste
- ginger
- maple syrup
- curry powder
- turmeric
- vinegar
- soy sauce
- lime
- almond butter
- mint
How do I make thai inspired coconut curry noodles with crispy tofu?
- If using tofu preheat oven to 425 degrees. Toss tofu in oil, starch and spices until evenly coated. Roast for 30 minutes.
- While tofu is cooking heat oil in a pan over medium heat. Add shallots and cook for 5 minutes. Add bell pepper, garlic, and carrots plus a pinch of salt and pepper. Cook for another 5 minutes. Add coconut milk and the next 8 ingredients. Simmer for 10- 15 minutes.
- Add fresh mint, cooked noodles and tofu to sauce and stir to combine. Let cool for 5 to 10 minutes, the sauce will thicken as it cools. Serve and enjoy.
Other vegan recipes to try
If you make these Vegan Coconut Curry Noodles (Honeygrow Copycat), please leave me a rating and review. This is the best way to support me!
PrintVegan Coconut Curry Noodles (Honeygrow Copycat)
These vegan coconut curry noodles (honeygrow copycat) are a delicious noodle recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
Ingredients
This makes 2-3 servings
Tofu (optional feel free to swap)
- 1 block tofu - pressed and cubed
- 1 tbsp oil
- 2 tbsp arrowroot starch/flour or cornstarch
- 1 tbsp nutritional yeast
- ½ tsp salt
Curry
- 1 shallot - finely chopped
- 2 garlic cloves - minced
- ½ inch piece ginger - minced
- 1 red bell pepper - finely chopped
- 2 carrots - finely chopped
- 1 can full fat coconut milk
- 1 tbsp maple syrup
- 1 tsp curry powder
- 1 tsp turmeric
- 4 tbsp red curry paste
- 1 tbsp vinegar
- 1 tbsp soy sauce
- juice from ½ lime
- 1 tbsp almond butter
- ½ cup fresh mint - finely chopped
+ 1 pack rice noodles finely chopped
Instructions
- If using tofu preheat oven to 425 degrees. Toss tofu in oil, starch and spices until evenly coated. Roast for 30 minutes.
- While tofu is cooking heat oil in a pan over medium heat. Add shallots and cook for 5 minutes. Add bell pepper, garlic, and carrots plus a pinch of salt and pepper. Cook for another 5 minutes. Add coconut milk and the next 8 ingredients. Simmer for 10- 15 minutes.
- Add fresh mint, cooked noodles and tofu to sauce and stir to combine. Let cool for 5 to 10 minutes, the sauce will thicken as it cools. Serve and enjoy.
Morgan
This tofu coconut curry was absolutely delicious!!! The flavors and texture Came together so perfectly and I paired with brown rice and it truly hit the spot. I will definitely be making this again very soon! I highly recommend this recipe!
★★★★★