Stir Fried Coconut Noodles
Elevate your weeknight dinner game with these delectable Stir Fried Coconut Noodles, a vibrant fusion of creamy coconut milk, aromatic spices, and fresh vegetables. This quick and easy recipe features tender rice noodles bathed in a luscious coconut sauce infused with garlic, ginger, soy sauce, and a hint of lime for a zesty kick. Bright bell peppers, crunchy carrots, and a dash of red chili flakes add color and a touch of heat, perfectly balanced with the sweetness of brown sugar. Garnished with fresh cilantro, green onions, and optional crushed peanuts, these noodles offer a delightful medley of textures and flavors in every bite. Ready in just 30 minutes, this vegan-friendly dish is a comforting, pantry-friendly meal that’s sure to become a family favorite. Perfect for those seeking a flavorful, Asian-inspired recipe packed with bold ingredients!
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Ingredients
- 200 grams rice noodles
- 200 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, finely grated
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 0.5 teaspoon red chili flakes
- 1 large bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 stalks green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons crushed peanuts (optional)
- 0.5 teaspoon salt
- 500 milliliters water
Directions
Step 1
Bring 500 milliliters of water to a boil in a medium pot. Remove from heat, add the rice noodles, and let them soak for 8-10 minutes until soft but firm to the bite. Drain the noodles, rinse them under cold water, and set them aside.
Step 2
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Step 3
Add the minced garlic and grated ginger to the pan. Stir fry for 30 seconds until fragrant, being careful not to burn them.
Step 4
Add the thinly sliced bell pepper and julienned carrot to the pan. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Step 5
In a small bowl, mix the coconut milk, soy sauce, lime juice, brown sugar, red chili flakes, and salt until well combined.
Step 6
Pour the coconut milk mixture into the pan with the vegetables. Bring it to a gentle simmer and let it cook for 2 minutes to allow the flavors to meld.
Step 7
Add the cooked rice noodles to the pan and toss everything together until the noodles are fully coated in the coconut sauce and warmed through.
Step 8
Garnish with green onions, fresh cilantro, and crushed peanuts (if using).
Step 9
Serve immediately and enjoy your Stir Fried Coconut Noodles!
Nutrition Facts
| Serving size | (1199.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 721.1 |
| Total Fat 34.6g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3472.2mg | 0% |
| Total Carbohydrate 94.5g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 29.9g | |
| Protein 13.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 130.0mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 875.7mg | 0% |
Source of Calories