• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Recipes » Udon Noodles with Thai Coconut Vegetables

    Udon Noodles with Thai Coconut Vegetables

    Published: Jan 23, 2014 · Modified: Feb 4, 2021 by Kate Ford · This post may contain affiliate links.

    Udon Noodles with Thai Coconut Vegetables
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!
    20 Min Meals | Vegetarian & Vegan

    Its been really interesting to read your comments and replies this month as I've posted a picture a day on Twitter and Facebook of what we're having for dinner during 'Veganuary'.  Two photos in particular have had a particularly good response and a number of you have asked for recipes, so here goes:

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    You might also like to take a look at my Thai Green Curry Noodles which are similarly quick, easy and delicious!

    Udon Noodles with Thai Coconut Vegetables

    Udon Noodles with Thai Coconut Vegetables

    Kate Ford | The Veg Space
    Deliciously savoury and spicy noodles in a creamy coconut sauce.
    No ratings yet
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main
    Cuisine Asian
    Servings 4 servings
    Calories 423 kcal

    Ingredients
      

    • 2 tablespoon sunflower oil
    • 250 g selection of vegetables sliced (I used 1 onion, 1 red pepper, chestnut mushrooms, and a pack of baby corn and sugar snap peas)
    • 2 tablespoon Thai Green Curry Paste check it is vegetarian - see here for some suggestions
    • 400 ml tin light coconut milk
    • 1 vegetable stock cube
    • 1 red chilli seeds removed and finely sliced.
    • 250 g dried Udon Noodles I used ASDA's
    • 1 lime

    Instructions
     

    • Heat the oil in a large deep frying pan or saucepan, and add the vegetables.  Fry gently for 5 minutes until beginning to soften, then add the thai curry paste and cook for a further 1-2 minutes.
    • Pour in the coconut milk, add the chilli and crumble in the stock cube.  Simmer for 5 minutes then taste and season with salt if required.
    • Add the noodles to the pan and simmer for a further 3-4 minutes until they are just cooked through.  Quarter the lime, and serve a wedge with each portion.
    • Easy peasy!

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1servingCalories: 423kcalCarbohydrates: 57gProtein: 12gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1034mgPotassium: 186mgFiber: 7gSugar: 7gVitamin A: 4488IUVitamin C: 28mgCalcium: 33mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    SHARE BY EMAIL SHARE TO FACBOOK
    Udon Noodles & Thai Vegetables | The Veg Space

    If you like the look of this recipe. why not take a look at my Pinterest Board Noodles: Vegetarian & Vegan

    Follow Kate Ford | The Veg Space's board Noodles: Vegetarian and Vegan on Pinterest.

    « Sweet Potato Rounds with Goat's Cheese and Cranberry
    Roasted Butternut Squash filled with spicy lentil dhal »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Jolene says

      April 08, 2014 at 12:45 pm

      Delicious! Mine & my family's new favorite meal:)

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
    • Vegan Clotted Cream
    • Easy Vegan Carrot Cake
    • Vegan Sausage Rolls with sage and red onion

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
    • Vegan Clotted Cream
    • Easy Vegan Carrot Cake
    • Vegan Sausage Rolls with sage and red onion

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    441 shares