Description
Creamy coconut noodles with a spicy kick, fresh herbs, and a touch of lime, perfect for a quick weeknight meal or flavorful lunch.
Ingredients
Scale
- 200 grams rice noodles
- 400 ml full-fat coconut milk
- 2–3 whole red chilies, thinly sliced
- 3 garlic cloves, minced
- 1-inch ginger root, peeled and sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- A small handful fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Bring a large pot of water to boil and cook rice noodles until tender. Drain and set aside.
- In a medium saucepan, combine coconut milk, garlic, ginger, soy sauce, and sesame oil. Heat gently over medium heat until fragrant and warmed through.
- Add cooked noodles to the sauce, tossing to coat evenly.
- Let noodles simmer briefly to absorb flavors.
- Stir in fresh cilantro and adjust seasoning with lime juice.
- Plate noodles in bowls, garnish with extra chili slices and lime wedges.
- Serve immediately and enjoy.
Notes
- Toast garlic and ginger lightly for deeper flavor.
- Adjust spice gradually to your taste preference.
- Store sauce and noodles separately if making ahead to avoid sogginess.
- Use full-fat coconut milk for a richer texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spicy coconut noodles, coconut milk noodles, rice noodles recipe, vegan noodle recipe, quick weeknight noodles