Coconut Curry Noodle Bowl & Some fun at Noodlecat

Last week, I had the absolute pleasure of getting a sneak peak tasting at the new Noodlecat restaurant that is opening soon at one of Cleveland’s best lifestyle centers, Crocker Park. Jonathon Sawyer is the culinary genius behind Noodlecat, among his other local Cleveland restaurants The Greenhouse Tavern and Trentina. Noodlecat’s quick serve style of handmade noodle bowls are what noodle dreams are made of. I got to try the Curry Cauliflower Noodle bowl which was an awesome blend of vegetables, noodles, and spice with a touch of sweetness. Although I love a good ramen soup bowl, I really liked that this noodle bowl had a thicker sauce that made the homemade noodles the star of the show.

Chef Sawyer’s noodle bowl inspired me to make the latest recipe for Dramaless Food. Today was a pretty cold, rainy fall day so a comfort food noodle bowl was the perfect option for lunch! The sauce for these noodles turned out great and left just enough of a spicy taste to make you want another bowl! Thank you again to Chef Sawyer and the team at Noodlecat for a fun meal and the “noodlespiration!”

Coconut Curry Noodle Bowl with Roasted Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 TBSP Olive Oil
  • 2 Cloves Pressed Garlic
  • 1 cup Sweet Onion, diced
  • 1 TBSP Red Curry Powder
  • 1 TBSP Garam Masala
  • 1 TSP Ground Cinnamon
  • ½ TSP Ground Tumeric
  • ½ TSP Ground Cumin
  • 1 can Lite Coconut Milk
  • ¼ cup Hot Sauce
  • ½ cup Vegetable Broth
  • 2 sleeves Udon Noodles (Japanese style wheat noodles)
  1. In a Dutch Oven, heat the olive oil over medium heat.
  2. Add the diced onion and garlic, cooking until the onions are soft
  3. In a small bowl, combine the spices and then add to the onions/garlic
  4. Stir the onions and spices until everything is well blended together, then gently stir in the coconut milk.
  5. Add the hot sauce and vegetable broth to the sauce, stir and bring to a simmer
  6. Cook the Udon Noodles according to the package directions
  7. Putting it all together
  8. Add about a cup of noodles to a bowl, top with two or three ladles of the curry sauce. Top with the roasted vegetables of your choosing. I used cauliflower, broccoli, and sweet potatoes…stay tuned for that post soon!





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