If you’ve caught yourself ordering takeout too often, adding simple meal-prep recipes to your routine can save time and money. These vegan creamy red curry instant noodles are now a favorite for quick, satisfying lunches. They taste rich and complex, yet are incredibly easy to prepare: layer ingredients in a glass jar, refrigerate, then when you’re ready to eat, add hot water. Let it sit for 2–3 minutes, stir, and enjoy directly from the jar or poured into a bowl. This method makes portable, flavorful lunches that are perfect for work or busy days.
What You Need For These Vegan Cup O’ Noodles:
- Vegan bouillon cubes: I used a no-chicken flavor to keep it vegan and savory.
- Brown sugar, red curry paste, chili sauce, rice wine vinegar: These seasonings go in the bottom of the jar to build the soup base.
- Coconut milk: Canned coconut milk gives the soup its creamy texture.
- Mushrooms, carrots, baby spinach: Add these after the flavoring for texture and nutrition.
- Rice noodles: I used rice noodle ramen, but any rice noodles or ramen nests will work.
- Scallions and limes: Place scallions on top of the jar and tuck a lime wedge on the very top—remove the wedge before pouring hot water and squeeze it in when ready to eat.
These vegan creamy red curry instant noodles are more than a convenient meal—they’re something you’ll look forward to. The aroma of the curry and coconut milk is irresistible and often draws coworkers’ curiosity. Beyond the smell, the layered flavor—sweetness from brown sugar, heat from chili sauce, and the tart brightness from lime—makes a satisfying lunch that doesn’t feel like a compromise.
Why Should You Make This Simple Vegan Lunch?
- It’s extremely quick to assemble—perfect for busy weeks.
- Budget- and time-friendly meal prep that keeps well in the fridge.
- The finished noodles are genuinely delicious and comforting.
- This recipe makes four jars, giving you ready-to-eat lunches for several days.
- Flexible: add any vegetables you have on hand to use them up.
Vegan Creamy Red Curry Instant Noodles (Meal Prep)
Equipment
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4 glass jars with lids
Ingredients
- 4 Vegan bouillon cubes (no-chicken flavor)
- 4 teaspoons Brown sugar
- 8 teaspoons Vegan Thai red curry paste
- 4 teaspoons Chili sauce or chili crisp
- 4 teaspoons Rice wine vinegar
- 1 cup Canned coconut milk
- 4 Baby bella mushrooms, sliced thin
- 1/4 cup Shredded carrots
- 1 cup Baby spinach
- 4 nests (≈2 oz each) Ramen or rice noodles
- 2 Scallions, chopped
- 4 wedges Lime wedges
Instructions
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Prepare four clean glass jars. In each jar add one vegan bouillon cube, 1 teaspoon brown sugar, 2 teaspoons red curry paste, 1 teaspoon chili sauce, and 1 teaspoon rice wine vinegar.
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Pour 1/4 cup canned coconut milk into each jar to add creaminess to the broth.
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Add one thinly sliced mushroom to each jar, then divide the shredded carrots and baby spinach evenly among the jars.
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Break up each noodle nest if needed and press one nest into each jar. You may need to break a few pieces so the noodles fit comfortably.
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Top the noodles with chopped scallions and place a lime wedge on the very top of each jar. Secure lids and refrigerate.
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Store in the refrigerator for up to 5–7 days.
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When ready to eat, open the jar and remove the lime wedge; set it aside.
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Pour hot water into the jar to the top, replace the lid, and let it steep for 2–3 minutes so the noodles soften and the flavors meld.
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Remove the lid, stir to dissolve the flavorings from the bottom, then squeeze the lime into the soup and mix again.
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Enjoy straight from the jar or pour into a bowl. Adjust seasoning or add extra chili sauce to taste.
Video
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