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Spicy Coconut Noodles

Irresistibly Creamy Spicy Coconut Noodles You’ll Love

Savor the flavors of Southeast Asia with these vegan-friendly Spicy Coconut Noodles, featuring a creamy coconut milk sauce and customizable spice levels.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Rice Noodles Can substitute with soba or udon.
For the Sauce
  • 2 tablespoons Vegetable Oil Can substitute with canola or sunflower oil.
  • 3-4 cloves Garlic Fresh is recommended.
  • 1 tablespoon Ginger Fresh is recommended.
  • 2 tablespoons Red Curry Paste Adjust to control heat levels.
  • 3 tablespoons Soy Sauce Use gluten-free tamari for gluten-free option.
  • 1 tablespoon Sesame Oil Optional but recommended.
  • 400 ml Coconut Milk Essential for creaminess.
  • 1 cup Vegetable Broth Use chicken broth for non-vegan option.
  • 2 tablespoons Brown Sugar Coconut sugar works as a healthier alternative.
  • 1 tablespoon Lime Juice Essential for brightness.
  • 1 teaspoon Chili Flakes Adjust based on spice preference.
For Toppings
  • 1 bunch Fresh Cilantro Can substitute with parsley if needed.
  • 2 stalks Green Onions Omit if needed.
  • 2 tablespoons Peanut Butter Can use almond or cashew butter.
  • Sriracha Sauce Optional, based on spice tolerance.
  • Salt & Black Pepper To taste.

Equipment

  • large pot
  • colander
  • large pan
  • Tongs

Method
 

Step-by-Step Instructions for Spicy Coconut Noodles
  1. Cook the noodles by boiling a large pot of water. Add rice noodles and cook according to package instructions, usually for 4-6 minutes. Drain and rinse under cold water.
  2. In a large pan, heat vegetable oil over medium heat. Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
  3. Stir in red curry paste and cook for an additional 1-2 minutes until the paste releases its flavors.
  4. Pour in soy sauce and sesame oil, stirring constantly. Slowly add coconut milk and let the sauce simmer for 2-3 minutes.
  5. Add vegetable broth, brown sugar, lime juice, and chili flakes. Simmer for another 3-5 minutes to combine flavors.
  6. Gently toss the drained noodles in the sauce using tongs until thoroughly coated.
  7. Stir in peanut butter until fully integrated. Adjust heat with sriracha and season with salt and black pepper to taste.
  8. Plate the noodles and garnish with cilantro and green onions. Serve immediately with a lime wedge.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Use high-quality rice noodles to prevent mushiness. Store noodles and sauce separately if keeping leftovers.

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