Creamy Vegan Green Curry Noodle Bowls

These creamy vegan green curry noodle bowls are so flavorful with marinated shiitake and tofu and grilled baby bok choy on top of gluten-free rice noodles soaked in coconut-based green curry sauce!


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Creamy Vegan Green Curry Noodle Bowls

Creamy Vegan Green Curry Noodle Bowls



Tofu & Shiitake Marinade

  • 1 block (16 oz) extra firm tofu, pressed and cubed
  • 5 oz shiitake mushrooms
  • 2 tbsp olive oil
  • 2 tbsp arrowroot powder
  • 2 tbsp tamari/liquid aminos
  • 4 tbsp maple syrup
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • pinch salt + pepper

Creamy Green Curry Noodles

  • 8 oz gluten-free rice pad thai noodles
  • ¼ cup green curry paste
  • 1 can (13.6 oz) coconut milk
  • ½ tbsp green turmeric powder
  • 1 tbsp tamari/liquid aminos
  • ¼ tsp salt

Grilled Baby Bok Choy

  • 1 head baby bok choy
  • 12 tbsp olive oil
  • 12 tbsp tamari/liquid aminos


  • sesame seeds
  • fresh cilantro


  1. Start by marinating your tofu and shiitake mushrooms, at least an hour in advance by tossing all marinade ingredients together in a large bowl. Cover and refrigerate until ready to bake
  2. Preheat your oven to 485ºF/250ºC and spread your marinated tofu and shiitake* on a parchment lined baking sheet. Bake for about 20-25 minutes until crispy
  3. Next, while that is baking, cook your pad thai noodles according to package directions with about 2 tbsp of olive oil (to prevent sticking)
  4. While those are boiling, heat a griddle pan (or skillet if you don’t have one) over medium-low heat. Add 1-2 tbsp olive oil and add your washed bok choy to the pan. Sautee the bok choy tossing frequently until it starts to char and crisp up. Set aside
  5. Drain and rinse your noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, tamari, salt, and green turmeric powder and whisk until well combined
  6. Add the noodles to the pot and toss to coat, let them warm for a few minutes
  7. Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro.


*NOTE: you’ll want to avoid getting any extra marinade on your baking sheet- you want just the tofu and shiitake mushrooms. Discard any leftover marinade

Find more of Gina’s recipes on @healthylittlevittles.

Creamy Vegan Green Curry Noodle Bowls

If you loved these creamy vegan green curry noodle bowls, you might also like…

Vegan Snake Bean Vegetable & Tofu Curry from Caroline Griffiths & Vicki Valsamis’ Eat Plants, Be Happy!

Green Curry Rice Noodle Bowl

Vegan Thai Green Curry Noodle Bowl

Or click here for more vegan curry recipes!



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Filipino Pandesal

Food Stories is a new column in which Best...

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Click here to view all of our latest recipes and articles.