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Curried Veggie Noodles

Curried Veggie Noodles

4rating out of 5

(87 reviews from our customers)

Prep Time

30 min



We’ve based these noodles on one of our favourite Chinese street food stalls. There’s something about the sauce and sticky noodles that makes eating them both very messy and extremely pleasurable. The curried coconut sauce dresses the noodles in a slick silky sauce, while the vegetables are quickly stir-fried to retain crunch.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 tin of pineapple
1 red onion
3 wheat noodle nests †
1 green pepper
1/2 tsp chilli flakes
1 soy sauce sachet (8ml) †
10g toasted sesame seeds †
1 spring onion
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
1 tbsp curry powder
You Will Need
Flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 1 red onion
  • 3 wholewheat noodle nests<span class="strong">†</span>
  • 1 green pepper
  • Fiery chilli flakes
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 1 spring onion
  • 50g solid coconut cream
  • 1 tbsp curry powder
Typical Values per 100g per serving
Energy 726 kJ
173 kcal
2441 kJ
582 kcal
of which saturates
6.5 g
5 g
21.9 g
16.9 g
of which sugars
21.1 g
6.1 g
71.1 g
20.6 g
Fibre 4.1 g 13.7 g
Protein 4.8 g 16.2 g
Salt 0.41 g 1.36 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 red onion
red onion
3 wholewheat noodle nests
wholemeal wheat flour (gluten) (47%), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), salt, firming agent: ( e501, e500v)
1 green pepper
green pepper
Fiery chilli flakes
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
10g toasted sesame seeds
sesame seeds
1 spring onion
spring onion
50g solid coconut cream
white coconut kernal 100%
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
  • Allergens highlighted by † (gluten, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle ready for step 5

De-seed and roughly chop the green pepper(s) into chunky strips

Peel and slice the red onion(s) into 8(16) wedges

Drain the pineapple rings (reserve the juice for step 3) and cut 2(all) of them into small bite-size pieces (approx 1 cm)


Heat a small pot on a medium-low heat

Add the curry powder, chilli flakes (careful, adjust the amount to your preferred heat level) and 1 tsp (1.5 tsp) flour

Cook on a medium heat for 30 seconds - 1 min


Add the coconut milk to the pot and whisk to fully combine

Add a pinch of salt, a couple of spoonfuls of the reserved pineapple juice and the soy sauce- increase the heat to medium

Reduce by half until the sauce is the same consistency as double cream, then set aside until serving


Heat a large wide-based pan with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the onion and green pepper

Stir-fry on a medium-high heat for 4-8 min or until starting to colour, then add the pineapple and stir-fry for a further minute


Transfer the cooked vegetables to a plate, reserving the pan for the next step

Add plenty of boiling water to the pan for your noodles

Add the wheat noodles and cook on a medium heat for 4-5 min or until cooked but with a slight bite


Meanwhile, finely slice the spring onion(s) discarding the root ends


Drain the noodles and add them to the vegetables (off the heat)

Add half of the coconut sauce and mix well


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Dish up the noodles and drizzle the remaining sauce over

Sprinkle the spring onion and sesame seeds over to garnish


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