Sweet Green Curried Noodles

Get wokin' with this plant-based meal swap.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!

Another delicious plant-based meal swap that'll take your dinner game to a whole new level. These green curried noodles featuring our coconut milk are beyond tasty + packed with veggies. Give that wok a workout! 


  • 1 pkg wide rice noodles, cook per package instructions
  • 2 3oz jars of green curry paste
  • 4 cups Go Coconuts coconut milk
  • 2 Tablespoons olive oil or avocado oil
  • 2 Tablespoons minced garlic
  • 1/4 cup minced sweet yellow onion
  • 2 cups mushrooms, sliced 
  • 2-3 cups broccolini, cut into bit-sized chunks
  • bean sprouts
  • sliced radish
  • sliced green onion
  • micro-greens
  • sesame seeds
  • red pepper flakes


In wok or large saucepan, add olive oil. Once hot, add garlic + move around until it becomes aromatic, about 1 minute. Add onion + stir until they reduce, about 2-3 minutes (add additional oil as needed to ensure pan doesn't dry out). Add mushrooms + broccolini, sautee for approximately 5 minutes. Add coconut milk + curry paste, stir until fully combined. Cover + bring to simmer for 5 minutes. Cook noodles per package instructions. Fill two bowls with noodles and pour curry sauce on top, along with mushrooms and broccolini. Garnish as desired.