Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fork twirling a bite of udon noodles in a shallow white bowl.

One Pot Udon and Zucchini Noodle Curry Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Main Dish
  • Cuisine: Inspired by Japanese and Indian Cuisines
  • Diet: Vegetarian

Description

Easy vegetarian noodle curry bowls - perfect for Meatless Monday!

Ingredients

Scale
  • 2 Tbsp. olive oil
  • 1/2 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
  • 1/4 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • dash of nutmeg
  • 1/4 cup water
  • 2 tsp. lemon juice
  • 13.5 oz (1 can) coconut milk
  • 1 large zucchini
  • 16 oz. fresh udon noodles (see recipe notes)
  • 1/2 cup cilantro, roughly chopped

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic and sauté 2-3 minutes until onion is translucent.
  3. Add salt, pepper, and curry paste to pan and stir to combine.
  4. 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.
  5. 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!
  6. Add lemon juice and coconut milk to pan, stir to combine, and bring sauce to a simmer over medium heat.
  7. 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!
  8. 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).
  9. Remove pot from heat and stir in the zucchini noodles.
  10. Top noodles with fresh cilantro and serve immediately.

Notes

Use FRESH udon noodles (frozen is ok) instead of dried noodles in this recipe - they taste so much better! I buy frozen udon noodles at my grocery store, but if you don't have the thick, chewy udon available to you Amazon has a similar package here.

Use whatever veggies you have on hand in this recipe - add some peas, bell peppers, or anything else you need to use up. For extra 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 1/4 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!)

Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

Find it online: https://www.lifeasastrawberry.com/udon-zucchini-noodle-curry-bowls/