Can I use different types of noodles?

Absolutely! You can use any type of noodle you like. Rice noodles, soba noodles, or even spaghetti work well. Just adjust the cooking time accordingly.

Can I add protein to this dish?

Yes, you can! Feel free to add tofu, tempeh, or even some grilled chicken or shrimp. Adjust the cooking time to ensure the protein is cooked through.

Can I add other vegetables?

You bet! Broccoli, bell peppers, carrots, or snap peas would be great additions. Add them to the skillet along with the mushrooms.

What can I use if I don’t have red curry paste?

If you don’t have red curry paste, you can use green curry paste or even a blend of ginger, garlic, and chili flakes for a different flavor profile.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Is this recipe vegan-friendly?

For sure! Just omit the shrimp paste (if using) and make sure your curry paste is vegan-friendly. Many red curry pastes are naturally vegan, but double-check the ingredient list.

I'll never forget the first time I tried red curry noodles. It was at a small, unassuming Thai restaurant tucked away on a side street during my backpacking trip through Southeast Asia. The rich, fragrant broth, the perfectly cooked noodles, and the fresh veggies all came together in a symphony of flavors that completely blew me away. I knew right then and there that I had to recreate this dish at home.

This Red Curry Spinach Noodles with Mushrooms recipe is my take on that unforgettable meal. It’s packed with umami-rich mushrooms, vibrant spinach, and a luscious red curry sauce that’s both comforting and exciting. The best part? It’s surprisingly easy to make, even on a busy weeknight. So you can whip it up in under 30 minutes. Seriously!

Red Curry Spinach Noodles with Mushrooms

Name: Red Curry Spinach Noodles with Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian-Food
Ingredients: 8 oz Noodles; 8 oz Mushrooms; 5 oz Fresh Spinach; 1 tbsp Coconut Oil; 2 cloves Garlic; 1 tsp Ginger; 2 tbsp Red Curry Paste; 1 can (13.5 oz) Coconut Milk; 1/2 cup Vegetable Broth; 1 tbsp Fish Sauce (or Soy Sauce/Tamari); 1 tbsp Lime Juice; 2 tbsp Fresh Cilantro

These Red Curry Spinach Noodles with Mushrooms are a flavor-packed, comforting dish that’s easy to make and perfect for a weeknight meal. This recipe combines tender noodles, hearty mushrooms, and fresh spinach in a creamy, fragrant red curry sauce for a meal that’s both satisfying and nutritious.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

Get Started: Bring a large pot of salted water to a boil for the noodles. While waiting, prep your ingredients: slice the mushrooms, mince the garlic and ginger, and chop the spinach.
Cook the Noodles: Add the noodles to the boiling water and cook according to the package directions. Usually, it takes about 7-10 minutes, depending on the type of noodles you're using. Once cooked, drain them in a colander and rinse with cold water to prevent sticking. Set aside.
Sauté Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the minced garlic and ginger, cooking for about 1-2 minutes until fragrant. Be careful not to burn them!
Add Mushrooms: Toss in the sliced mushrooms and cook for about 5-7 minutes, until they are softened and lightly browned. If using other veggies like bell peppers or broccoli, add them now and cook for another 3-5 minutes.
Stir in Curry Paste: Stir in the red curry paste and cook for about 1-2 minutes, allowing the flavors to meld. The paste should become fragrant and coat the mushrooms and vegetables evenly. If you like a spicier dish, add a bit more curry paste!
Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce the heat and let it simmer for about 5-10 minutes, allowing the sauce to thicken slightly. Don't forget to stir occasionally.
Add Spinach and Fish Sauce: Stir in the chopped spinach and fish sauce (or soy sauce/tamari for a vegan option). Cook until the spinach wilts, which should only take about 1-2 minutes. Do you have a prefered brand of fish sauce? I find that the quality really impacts the final dish!
Combine Noodles and Sauce: Add the cooked noodles to the skillet with the sauce. Toss everything together until the noodles are evenly coated with the red curry sauce. Make sure every strand is lovingly covered.
Final Touches: Squeeze in the lime juice and sprinkle with chopped cilantro. Taste and adjust seasonings as needed. Add more fish sauce (or soy sauce/tamari) for saltiness, lime juice for acidity, or red curry paste for heat. How are the smells?
Serve Immediately: Serve the noodles hot, garnished with extra cilantro, a sprinkle of sesame seeds, or a wedge of lime. Enjoy your delicious Red Curry Spinach Noodles with Mushrooms!