Creamy Curried Noodles — a plant-based Other recipe by BOSH!
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Creamy Curried Noodles

This one is a proper weeknight hero. We came up with these Creamy Curried Noodles on one of those evenings where the fridge looked a bit sad and we needed something fast, warming, and genuinely delicious. The sauce is the star; coconut milk, curry powder, turmeric, ginger and garlic all whisked together into something that coats every noodle in the most comforting, fragrant way. You've got tender mushrooms, sweet red pepper and cabbage giving it real body and a bit of bite. Trust us, this is going straight into your regular rotation.

Cook: 25 min
Serves 4

Before You Start

  • Microplane or grater (for ginger & garlic)
  • Large frying pan
  • Small bowl

Ingredients

  • 1 large garlic clove
  • 15g fresh ginger
  • 4 tbsp soy sauce
  • 6 tbsp coconut milk
  • 1 ½ tbsp curry powder
  • 1 tsp turmeric powder
  • 4 servings of noodles
  • 1 onion
  • 1 red pepper
  • 200g mushrooms
  • ¼ white cabbage
  • 2 tbsp vegetable oil
  • salt
  • chilli oil

Method

1

For the sauce

  • Grate or crush the garlic clove and ginger. Add them to a small bowl with the soy sauce, coconut milk, curry powder, and turmeric. Mix well and set to one side
2

For the noodles

  • Cook the noodles as per instructions on the packet. Set to one side
3

For the vegetables

  • Peel and slice the onion
  • Deseed and roughly chop the red pepper
  • Slice the mushrooms and cabbage
4

Time to stir fry

  • Heat the vegetable oil In a large frying pan over medium to high heat. Once hot, add the onion, red pepper, mushrooms and cabbage. Stir well and saute for 4-5 minutes, or until soft. Tip in the cooked noodles and stir through the sauce. Allow the sauce to bubble and the noodles to heat through
5

Serve

  • Divide the noodles between 4 bowls and top with a drizzle of chilli oil

Tips & Variations

  • Make it spicier: If you like a bit of heat, add a pinch of chilli flakes or a small chopped red chilli to the pan with the onions. We do this almost every time.
  • Swap the veg: This works brilliantly with whatever needs using up. Courgette, spinach, beansprouts, tenderstem broccoli; all great. We find it's a really forgiving recipe.
  • Noodle choice matters: Rice noodles keep it lighter and are great if you want it gluten-free, but egg-free udon noodles give it a chewier, more satisfying texture. Both work, just cook them according to the packet.

Why This Works

The trick here is mixing the sauce before anything touches the pan. Getting the garlic, ginger, soy, coconut milk and spices combined first means the flavours start to meld together and you're not rushing at the stove. What really makes it sing is that coconut milk and curry powder combo. It sounds simple, but it creates this rich, silky sauce that tastes like it took way longer than 25 minutes to pull off.