Vegan Broccoli Curry Noodles
Prep time
Cook time
Total time
Chewy noodles in a rich Japanese curry sauce with tender broccoli spears and thick slices of red onion.
Serves: 4
  • 1 tbsp Amarillo Yellow Coloring
  • 1 cup of water, divided
  • 2 8-oz packages shirataki fettuccine noodles
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • ½ red onion, sliced
  • 10oz frozen broccoli spears
  • 1 tsp red pepper flakes
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 14.5oz vegetable broth
  • 1 tbsp cornstarch
  • Furikake (optional)
  1. Add Amarillo Yellow Coloring to ½ cup of hot water and stir to dissolve.
  2. Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.
  3. Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.
  4. Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.
  5. Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.
  6. Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.
  7. Drain the noodles and add them to the skillet.
  8. Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.
  9. If you’d like, sprinkle on a bit of furikake.
  10. Enjoy!
Nutrition Information
Calories: 193 Fat: 16 Saturated fat: 2 Carbohydrates: 13 Sugar: 2 Sodium: 365 Fiber: 5 Protein: 5
Recipe by The Eat More Food Project at