It sort of kind of a little bit happened again.
But not to fear, fellow carb-lovers!
It’s a little more carb-o-rific and a little less zoodle-y this time around, because instead of going full zuke-a-doodle-noodle I mixed some thick-cut zucchini with fresh, fluffy udon noodles.
Sooooo…carbs. But also vegetables!
Which means more room for cupcakes, yes?
(Collective Life as A Strawberry Readership: “Yes!”)
Ahhhh. You guys just get me. ❤️
This recipe comes together soooooooo quickly – just 10 or 15 minutes of prep and another 15 minutes or so of cook time – and you’ll only need one pot (BOOM) because the noodles cook right in the scrumptious coconut curry sauce.
These Udon and Zucchini Noodle Curry Bowls are easily customized – throw in a few handfuls of whatever veggies (carrots, red peppers, etc. etc.) you’ve got lying around!
Other great additions would be crushed peanuts for some extra texture, a few slices of grilled chicken, or a bit of fresh fish or shrimp for a heartier meal.
Also, please please pretty please use FRESH (not dried) udon noodles for this recipe.
The fresh, pillowy noodles are just BETTER. (See the recipe notes if you have questions about noodle varieties!)
⬇️⬇️⬇️ Isn’t this just begging you to swan dive right into it? READYSETGO!
- 2 Tbsp. olive oil
- ½ large yellow onion, diced
- 2 cloves fresh garlic, minced
- salt and fresh ground pepper to taste
- 4 tsp. red curry paste
- 1 tsp. curry powder
- ¼ tsp. ground cumin
- ½ tsp. ground cinnamon
- ⅛ tsp. ground cloves
- dash of nutmeg
- ¼ cup water
- 2 tsp. lemon juice
- 13.5 oz (1 can) coconut milk
- 1 large zucchini
- 16 oz. fresh udon noodles (see recipe notes)
- ½ cup cilantro, roughly chopped
- Heat oil in a large saucepan over medium heat.
- Add onion and garlic and sauté 2-3 minutes until onion is translucent.
- Add salt, pepper, and curry paste to pan and stir to combine.
- Add curry powder, cumin, cinnamon, cloves, and nutmeg to pan and stir to combine. Let cook for 1-2 minutes until spices are toasted and fragrant.
- Add water to pan to deglaze and stir to combine. Make sure to scrape up any browned bits from the bottom of the pan - that's where the flavor is!
- Add lemon juice and coconut milk to pan, stir to combine, and bring sauce to a simmer over medium heat.
- While the sauce is heating up, slice your zucchini into thick matchstick-style noodles. You can use a spiralizer for this if you have one, but I just use a knife or the thickest slicer blade on my mandolin. You want the zucchini "noodles" to be roughly the same size as your udon noodles!
- When sauce is simmering, add fresh udon noodles and stir to combine. Cook according to package directions until noodles have cooked through (usually about 5 minutes).
- Remove pot from heat and stir in the zucchini noodles.
- Top noodles with fresh cilantro and serve immediately.
Use whatever you have on hand in this recipe - add some peas, bell peppers, or any other veggies you need to use up. For added protein, throw in some grilled chicken, shrimp, whitefish, or tofu.
If you do use dried noodles in this recipe, such as dried udon noodles or even just spaghetti, use only 8oz. of the dried noodles and add another ¼ cup of water to the sauce - and keep an eye on it as you may need to make other cooking adjustments. (But I recommend just using the fresh or frozen noodles whenever possible!)