Green Curry Noodle Bowl

05.12.18

Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!

Jump to Recipe Print Recipe

Green Curry Noodle Bowl with Poached Egg and Spinach | Naturally Ella

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.

Print Pin Rate

Green Curry Noodle Bowl

2 servings

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.

Prep Time: 10

Cook Time: 20

Curry Sauce

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

Noodle Bowl

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.

Notes

Tips + Tricks: Make extra curry sauce and freeze for use in later soups or curry bowls.

Use up leftover ingredients: cilantro, coconut milk, noodles

Prep Time: 10

Cook Time :20

Curry Noodle Bowl

variations

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.

Green Curry Noodle Bowl with Poached Egg | Naturally Ella

One comment on “Green Curry Noodle Bowl”

Alanna Taylor-Tobin says:

05.14.18 at 1:34 am

I'm all over this! <3

Reply

hi.

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.

Virtual hugs, Erin (aka: e.l.l.a.)

A NATURALLY NEWSLETTER