Green Curry Noodle Bowl

Post sponsored by GE Appliances. See below for more details.

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.

I'm excited to partner with GE on this noodle bowl. It's been amazing to have six burners on their Cafe range to test all my recipes on (because any given day I have three recipes going on the burner). This noodle bowl comes together quick, making your lunch or dinner ready in no time.

Green Curry Noodle Bowl

Print Recipe

Print Recipe

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.

• Author: Erin Alderson
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

• 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
• ½ 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

Instructions

• 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

EXPLORE GE APPLIANCES

I'm about three months into using the new appliances and I can't believe what a workhorse the oven is. The six burners are perfect to keep moving forward quickly while the double ovens help me tackle 2+ recipes at a time.

As for the refrigerator, it keeps the spinach and herbs fresh- making this meal perfect and fresh (as well as holding all the fresh produce for the other recipes I might be developing!)

GE Café™ Series 30" Slide-In Front Control Gas Double Oven with Convection Range
GE Profile™ Series 30" Wall-Mount Glass Canopy Chimney Hood
GE® 20.8 Cu. Ft. French-Door Refrigerator

Disclosure: This recipe was created in partnership with GE Appliances. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.