Coconut Milk Noodles with Asian Veggies
Creamy, aromatic, and packed with vibrant flavors, Coconut Milk Noodles with Asian Veggies is a quick and satisfying dish that’s perfect for weeknights. This 30-minute recipe features tender rice noodles bathed in a luscious coconut milk sauce, enhanced by the bold flavors of garlic, ginger, and soy sauce. Crisp, colorful veggies like julienned carrots, snow peas, and baby bok choy add both nutrition and crunch, while a splash of lime juice and optional sriracha provide a delightful balance of tang and heat. Garnished with fresh cilantro and green onions, this plant-based meal is as visually stunning as it is delicious. Easy to make and brimming with Asian-inspired flavors, this dish is sure to become a family favorite! Perfect for those seeking vegetarian, dairy-free, or gluten-free dinner options.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 heads Baby bok choy, chopped
- 100 grams Snow peas, trimmed
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 teaspoon Sriracha or chili paste (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 stalks Green onions, chopped (for garnish)
Instructions
Bring a large pot of water to a boil, remove it from heat, and soak the rice noodles according to the package instructions (typically 8-10 minutes). Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the julienned carrots, red bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften but remain crisp.
Add the chopped bok choy to the skillet and stir-fry for an additional 2 minutes until the greens wilt slightly.
Pour in the coconut milk, soy sauce, lime juice, and brown sugar. If desired, add the sriracha or chili paste for a spicy kick. Stir to combine and bring the mixture to a gentle simmer for 3 minutes.
Add the drained rice noodles to the skillet, tossing gently to coat them evenly in the coconut milk sauce.
Cook for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
Remove from heat and divide the noodles into bowls. Garnish with chopped cilantro and green onions before serving.
Serve hot and enjoy this creamy, aromatic dish!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 51.3 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
