Creamy Curry Noodle Bowls
Updated Nov 20, 2025, Published Apr 28, 2020
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A Flavor-Packed Gluten-Free Dinner
If you’re craving a bowl of comfort that’s creamy, vibrant, and loaded with texture, these Creamy Curry Noodle Bowls deliver everything you want in a cozy meal. They pair crispy baked tofu, roasted shiitake mushrooms, and charred bok choy with silky rice noodles coated in a rich coconut green curry sauce. Even better, the entire dish is naturally gluten-free and optionally vegan, making it a satisfying dinner option for nearly any dietary preference.
What makes this recipe stand out is the perfect balance between creamy and crisp. The tofu and mushrooms bake until golden and chewy, while the noodles soak up a luxurious curry sauce that’s both comforting and fragrant. In the end, every bite feels layered, warm, and deeply flavorful—exactly what you want from a noodle bowl.
Table of Contents
Why You’ll Love These Noodle Bowls
These bowls strike a harmonious balance of textures and flavors. The heat from the green curry paste blends beautifully with the richness of coconut milk, while the turmeric adds warmth and a gorgeous golden color. The marinated tofu brings sweet-and-savory notes, the shiitake mushrooms add depth, and the baby bok choy provides freshness and char.
Even better, this dish comes together with surprising ease. Though it looks restaurant-worthy, the steps are straightforward, and much of the cooking happens simultaneously. This makes it ideal for weeknight dinners when you want bold flavor without complicated prep.
What You’ll Need
This noodle bowl comes together with a flavorful lineup of ingredients:
- Extra-firm tofu
- Shiitake mushrooms
- Olive oil
- Arrowroot powder
- Tamari, soy sauce, or coconut aminos
- Pure maple syrup
- Garlic and onion powder
- Rice pad Thai noodles
- Green curry paste
- Coconut milk
- Turmeric
- Baby bok choy
- Sesame seeds and fresh cilantro for garnish
Tips for the Best Results
Press the Tofu Well
Removing excess moisture helps the tofu crisp up beautifully in the oven and hold its texture once added to the bowls.
Don’t Skip the Arrowroot
Coating the tofu and mushrooms gives them a lightly crispy exterior that contrasts perfectly with the creamy noodles.
Char the Bok Choy
Searing the bok choy adds smokiness and depth, preventing the finished dish from becoming too rich.
Use High-Quality Curry Paste
Green curry paste varies widely in heat and flavor. Choose one you love for the best results.
Serving Suggestions
These creamy noodle bowls make a full and satisfying meal on their own, but they also pair well with:
- Cucumber salad
- Steamed edamame
- Pickled vegetables
- Gluten-free spring rolls
- Extra lime wedges for brightness
For extra protein, you can add more tofu or incorporate chickpeas for a heartier bowl.
Storage & Reheating
Although best enjoyed fresh, leftovers can be stored and reheated:
- Refrigerate: Store for up to 3 days in an airtight container.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of coconut milk to loosen the sauce if needed.
- Note: Tofu will soften once refrigerated but still tastes delicious.
Frequently Asked Questions
Is green curry paste gluten-free?
Many brands are naturally gluten-free, but always check the label. Some contain wheat-based ingredients depending on the manufacturer.
Can I make this noodle bowl vegan?
Absolutely. Use tamari or coconut aminos, and confirm your curry paste is vegan. The recipe is naturally dairy-free.
Can I use a different type of noodle?
Yes! Gluten-free ramen, rice vermicelli, or soba (buckwheat-only) noodles also work well.
Can I substitute the tofu?
Definitely. Try chickpeas or grilled vegetables for a different take.
Is this dish spicy?
Green curry carries mild to medium heat, but you can adjust by adding more coconut milk or choosing a paste with lower spice.
Can I add more vegetables?
Of course! Bell peppers, broccoli, snap peas, or spinach are all excellent additions to stretch the bowl even further.
More Tofu Dishes:
Crispy Rice with Szechuan Tofu
Seasonal Salad with Baked Lemon Tofu Bits
Creamy Curry Noodle Bowls
Ingredients
Tofu & Shiitake Marinade:
- 1 (14-ounce) block extra-firm tofu, – pressed and cubed
- 4 ounces shiitake mushrooms
- 2 tablespoons olive oil
- 2 tablespoons arrowroot powder
- 2 tablespoons gluten-free tamari, soy sauce, or coconut aminos
- 4 tablespoons pure maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch kosher or fine sea salt
- Pinch freshly ground black pepper
Creamy Curry Noodles:
- 8 ounces gluten-free rice pad Thai noodles
- 2 tablespoons olive oil
- ¼ cup green curry paste
- 1 (13.5-ounce) can coconut milk
- 1½ teaspoons turmeric powder*
- 1 tablespoon gluten-free tamari, soy sauce, or coconut aminos
- ¼ teaspoon kosher or fine sea salt
Grilled Baby Bok Choy:
- 1 head baby bok choy
- 1-2 tablespoons olive oil
- 1-2 tablespoons gluten-free tamari, soy sauce, or coconut aminos
Garnishes:
- Sesame seeds
- Fresh cilantro
Instructions
- Start by marinating the 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.
- Preheat the oven to 485°F. With a slotted spoon, scoop out the marinated tofu and mushrooms from the marinade and spread onto a parchment-lined baking sheet. Discard the marinade. Bake for about 20-25 minutes until the tofu is crispy.
- Meanwhile, cook the pad Thai noodles according to package directions with about 2 tablespoons olive oil added to the water to prevent sticking.
- While the noodles are cooking, heat a griddle pan (or skillet if you don't have one) over medium-low heat. Add 1-2 tablespoons olive oil and add the bok choy to the pan. Sauté the bok choy, tossing frequently until it starts to char and crisp up. Set aside.
- Drain and rinse the noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, turmeric powder, tamari, and salt, and whisk until well combined. Add the noodles to the pot, toss to coat, and let them warm back up for a few minutes.
- Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
