Vegan Coconut Curry Noodles (Honeygrow Copycat)

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.

I love noodle recipes. For another noodle recipe try my ramen salad or my ginger miso soba noodles.

Why you'll love these copycat honeygrow coconut curry noodles with tofu

• This recipe is healthy for you.
• Thanks to the tofu this recipe is high in protein.
• They are vegan, gluten free, egg free, dairy free and plant based.
• They are packed with flavor.
• Thanks to the coconut milk this recipe is full of healthy fats.

Ingredient

• tofu
• oil
• arrowroot starch
• nutritional yeast
• salt
• shallot
• garlic
• curry paste
• ginger
• maple syrup
• curry powder
• turmeric
• vinegar
• soy sauce
• lime
• almond butter
• mint

Substitutions

• tofu - can be subbed with any protein.
• almond butter - can be subbed with any nut or seed butter.

Instructions

1. If using tofu preheat oven to 425 degrees. Toss tofu in oil, starch and spices until evenly coated. Roast for 30 minutes.
2. 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.
3. 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.

Recipe FAQ

Recipe Pro-Tips

Do not leave out the starch for the tofu, this is key to getting it nice and crispy.

Other vegan recipes to try

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vegan coconut curry noodles (honeygrow copycat)

These vegan coconut curry noodles (honeygrow copycat) are a delicious noodle recipe.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course dinner

Cuisine thai american fusion

Servings 3

Calories 612 kcal

Ingredients

  

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Tofu (optional feel free to swap)

• 1 block tofu - pressed and cubed
• 1 tablespoon oil
• 2 tablespoon arrowroot starch/flour or cornstarch
• 1 tablespoon nutritional yeast
• ½ teaspoon 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 tablespoon maple syrup
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 4 tablespoon red curry paste
• 1 tablespoon vinegar
• 1 tablespoon soy sauce
• juice from ½ lime
• 1 tablespoon almond butter
• ½ cup fresh mint - finely chopped

Other ingredients

• 1 pack rice noodles - cooked sub noodles of choice

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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.

Notes

This makes 2-3 servings.

Nutrition

Calories: 612kcalCarbohydrates: 34gProtein: 20gFat: 47gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.02gSodium: 784mgPotassium: 793mgFiber: 9gSugar: 15gVitamin A: 11511IUVitamin C: 63mgCalcium: 290mgIron: 6mg

Keyword vegan coconut curry noodles (honeygrow copycat)

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