Photo of One-Pot Curry Noodles by WW

One-Pot Curry Noodles

Total Time
35 min
20 min
15 min
Sweet peppers, carrots, onions, and cabbage are all cooked down in just one pot for this go-to meatless main dish. Coconut milk, fresh grated ginger, and curry paste give it an Asian flair, while the linguini ties it all together. Just make sure to use a large soup pot so the pasta has plenty of room to absorb the broth and expand in the pan. You'll be adding lots of fresh lime juice and lime zest, but you'll still want to serve the noodles with lime wedges, as well as some hot sauce, alongside.


Uncooked linguini

6 oz

Sweet red pepper(s)

1 large, thinly sliced

Uncooked carrot(s)

1 large, cut into match-stick thin strips (about 1 c)

Uncooked red onion(s)

1 small, thinly sliced

Thai curry paste

1 Tbsp, red variety

Ginger root

2 tsp, peeled, grated

Vegetable broth

3 cup(s)

Canned unsweetened light coconut milk

1 cup(s)

Uncooked savoy cabbage

2 cup(s), shredded, or thinly sliced

Lime zest

1 tsp

Fresh lime juice

1½ Tbsp

Table salt

½ tsp


¼ cup(s), fresh, chopped


  1. Combine pasta, pepper, carrot, onion, curry paste, ginger, broth and coconut milk in a large soup pot; bring to a boil over high heat. Cook, uncovered, stirring and turning pasta frequently with tongs, 8 minutes.
  2. Stir in cabbage; cook, stirring, until pasta is al dente and liquid has reduced to a saucy consistency, about 2 minutes more. Remove pan from heat; stir in lime zest, lime juice and salt. Serve sprinkled with cilantro.
  3. Serving size: 1 1/3 c