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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 mins
Cook Time 25 mins


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