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curry recipes

Dinner Recipe

 Ginger, Garlic and Tenderstem Noodle Curry

ginger noodle curry vegan

Ginger, Garlic Noodle Curry Recipe

This noodle curry is packed with flavour from using lots of fresh ginger and garlic, paired with crunchy tenderstem and silky smooth udon noodles.Whether it’s a week night dinner, cooking for friends or instead of ordering from Wagamamas, this noodle dish will hit the spot.

Ingredients Breakdown

Udon / Wheat Noodles- I’ve used a medium noodle, so a little thicker than an udon. However you can use udon noodles, or if you’re gluten free, rice noodles or soba noodles.

Ginger- This is a key ingredient as it gives the curry a beautiful fragrant and slight kick to the dish. You can either grate the ginger or finely dice it.

Tamari- I love using a bit of tamari in most dishes as it gives a lovely umami flavour.

Ginger- I use 4 cloves for this recipe however please feel free to use just three, especially if they’re large cloves.

ginger noodle curry vegan lucy and lentils recipe

Tips For Cooking This Recipe

Fresh Ginger- If you half the pice of fresh ginger then grate one half and finely chop the other half. The finely chopped half will be added at the beginning of the recipe as instructed, then add the grated half after you’ve added the coconut milk.

Timing the Tenderstem- By simply adding the tenderstem to the dish right at the end, then placing a lid over the top, helps steam the vegetable. Be sure to only steam for around 4-5 minutes to prevent it going soggy.

Fresh Lime- This is an important ingredient as adds the acidity. If you half the lime, add half of the juice at the beginning with the vegetable stock, then squeeze the remaining half over the curry once finished (or just a little squeeze over each serving bowl).


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ginger noodle curry vegan

Ginger, Garlic & Tenderstem Noodle Curry

Delicious, vibrant and full of flavour - this noodle curry is really simple to put together and tastes just as good as your favourite takeaway. Perfect for making when you have friends over for dinner.
Prep Time 5 minutes
Cook Time 25 minutes


For the stock

  • 1 white onion
  • 3 cloves garlic
  • thumb size piece of fresh ginger
  • 1 red chilli
  • 1 400 ml tin coconut milk
  • 1 tbsp tamari
  • 1 tsp turmeric
  • 1 tsp cumin
  • 700 ml veg stock made using stock cube and water

Veg & Noodles

  • 3 spring onions
  • 1 courgette
  • 2 peppers
  • 5-6 Tenderstem
  • 1 pack ribbon noodles if gluten free use soba or flat rice noodles
  • 1/2 lime squeezed

Garnish With

  • 2 spring onions
  • 1 tbsp sesame seeds toasted is even more delicious
  • large pinch salt
  • tsp chilli flakes optional for extra heat
  • 1/2 lime squeezed to garnish each dish at the end


  • Use either a large pot or a deep pan, pop it on a medium heat with a drizzle of sesame oil
  • Finely dice the onion, ginger and chilli then add to the pan and fry for around 5 minutes
  • Once they have softened add the minced garlic and cook for a further 1-2 minutes
  • Roughly chop the peppers, courgette and spring onion into bite size chunks, add to the pan with the tamari and the squeeze of 1/2 lime
  • After 5-6 minutes of frying add the veg stock, turmeric and cumin and bring to a simmer for around 10 minutes
  • Turn the heat right down then add the coconut milk, noodles and Tendertem, pop a lid on top and leave to steam for around 5 minutes
  • Garnish with sesame seeds, finely chopped spring onion, chilli flakes and a pinch of salt then add the other squeeze of 1/2 lime just before serving
  • Enjoy!
Keyword ginger noodles, noodle curry, tenderstem noodle, vegan noodles

If you like this recipe why not try my Lemongrass & Pak Choi Curried Noodle Dish.

Lemongrass vegan noodle curry