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Spicy Coconut Noodles

Irresistibly Creamy Spicy Coconut Noodles in 30 Minutes

Delight in these Spicy Coconut Noodles, a quick and flavorful dish made with creamy coconut milk and aromatic spices, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Rice Noodles can swap with soba, udon, or spaghetti
For the Sauce
  • 2 tablespoons Vegetable Oil any neutral oil
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger minced, fresh preferred
  • 1 tablespoon Red Curry Paste adjust for desired spiciness
  • 1 tablespoon Soy Sauce substitute with tamari for gluten-free
  • 1 tablespoon Sesame Oil can substitute with any light oil
  • 1 can (400ml) Coconut Milk essential for flavor
  • 1 cup Vegetable Broth chicken broth is an alternative
  • 1 tablespoon Brown Sugar maple syrup can be used
  • 1 tablespoon Lime Juice fresh lime is best
  • 1 teaspoon Chili Flakes adjust according to taste
  • 1/2 teaspoon Salt taste and adjust as needed
  • 1/2 teaspoon Black Pepper freshly ground preferred
For Garnish
  • 1/4 cup Chopped Cilantro can substitute with parsley
  • 1/4 cup Chopped Green Onions can use shallots or regular onions
  • 1 tablespoon Peanut Butter can substitute with almond or cashew butter
  • 1 tablespoon Sriracha Sauce adjust to taste or substitute with other chili sauce

Equipment

  • large pot
  • pan
  • Colander

Method
 

Step-by-Step Instructions for Spicy Coconut Noodles
  1. Bring a large pot of water to a rolling boil. Add rice noodles and cook according to package instructions for 4 to 6 minutes. Drain and set aside.
  2. In a large pan, heat vegetable oil over medium heat until shimmering, about 1-2 minutes.
  3. Add minced garlic and ginger to the hot oil, sauté for 1-2 minutes until golden.
  4. Stir in red curry paste and cook for another 2-3 minutes.
  5. Add soy sauce and sesame oil, simmer for about a minute.
  6. Gradually add coconut milk, stir thoroughly and bring to a gentle simmer for 2-3 minutes.
  7. Pour in vegetable broth and simmer for another 2-3 minutes.
  8. Add brown sugar, lime juice, chili flakes, salt, and black pepper, and stir until dissolved.
  9. Let the sauce simmer for about 3-5 minutes until thickened.
  10. Add the drained rice noodles to the sauce, tossing gently to coat. Cook for an additional 1-2 minutes.
  11. Stir in peanut butter and sriracha sauce, mixing thoroughly and warm for an extra minute.
  12. Remove from heat, serve in bowls and garnish with cilantro and green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For optimal flavor, balance the rich coconut milk with lime juice and avoid overcooking the noodles.

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