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Penang vegetable noodle bowl

Serves: 4
Prep: 10
Cook: 20

    A bowlful of piping hot noodles in a spicy sauce packed with vegetables – delicious comfort food that’s so simple to prepare.

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    • 200g rice noodles
    • 105g vegan Penang paste
    • 400g can lite coconut milk
    • 1 cup reduced-salt vegetable stock
    • 200g Thai marinated tofu, sliced
    • 4 cups vegetables of choice
    • ¼ cup coriander
    • 1 lime, juiced
    • 1 fresh chilli, sliced (optional)


    1. Place noodles in a large heatproof bowl and cover with boiling water. Cover and stand for 10 minutes.
    2. Heat wok, add Penang paste and saute for 30 seconds.
    3. Gradually whisk in coconut milk and stock. Add tofu then bring to the boil, reduce heat and simmer for 10 minutes.
    4. Add vegetables of choice and simmer for another 5 minutes or until vegetables are just tender. Add juice and coriander.
    5. Drain noodles and divide between 4 serving bowls. Top with Penang curry and garnish with extra coriander, sesame seeds and chilli.


    • For a creamier Penang curry, replace stock with extra coconut milk.
    • For an extra quick meal, buy 400g of pre-prepared stir fry vegetables.

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