top of page

Red Curry Coconut Noodles


4-5 Servings

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Total Time:

45 Minutes

On our way home from a camping trip months ago, we grabbed lunch at Longbranch Cafe & Bakery in Carbondale Illinois. I got the Buddha Power Bowl which had a mix of veggies, tofu, cashews, and red curry-coconut sauce rice noodles. The bowl was delicious and inspired me to make my own version that sure tastes close to the original.


  • 1 small yellow onion

  • 1 red bell pepper

  • 1 ½ cups of chopped purple cabbage

  • 1 large zucchini

  • ¼ cup of water

  • 1 package of extra firm tofu

  • 2 tablespoons of cornstarch

  • Sprinkle of salt, pepper, and garlic powder for tofu

  • 3 tablespoons of red curry paste

  • 1 13.5 oz can of coconut milk

  • 1/2 lime, juiced

  • 1 tablespoon of agave

  • 1 teaspoon of fresh ground ginger

  • 1 ½ teaspoons of sea salt

  • Pinch of red pepper flakes (or more to taste)

  • 8 oz of rice noodles

  • 1 cup of cashews


Chop veggies. Add ¼ cup of water to a large skillet and bring to medium heat. Add in chopped onion, cover, and cook for 2-3 minutes. Add in remaining veggies, cover and cook for 6-8 minutes or until veggies start to become tender, stirring frequently and adding more water if needed. Once done cooking, set aside. Bring a large pot of water to a boil for the rice noodles. Press and drain tofu and cut into 1 inch pieces. Sprinkle tofu with cornstarch, salt, pepper and garlic and add to the air fryer at 400 degrees for 10 minutes (or bake at 425 degrees for 12-14 minutes). Add noodles to the boiling water and cook according to the package. Add red curry paste, coconut milk, sea salt, agave, ginger, red pepper flakes and lime to a large skillet (I just used the same skillet that I cooked the veggies in) and bring to a simmer and let simmer for 10 minutes. Once noodles are done cooking, drain, rinse with cold water and add noodles to the sauce. Add a bed of saucy noodles to a bowl topped with veggies, tofu, and cashews.

Recipe Origin:

bottom of page