Spicy Coconut Milk Noodles
Creamy, vibrant, and packed with bold flavors, Spicy Coconut Milk Noodles is a quick and satisfying dish that's perfect for weeknight dinners or an indulgent weekend treat. This vegan-friendly recipe combines silky rice noodles with a luscious coconut milk and red curry paste-based sauce, delivering a delightful balance of spice, sweetness, and tang. Crisp julienned carrots and bell peppers, along with tender baby spinach, add color and texture, while fresh cilantro, green onions, and optional toasted sesame seeds provide a fragrant finishing touch. Ready in just 35 minutes, this one-pan dish is ideal for those craving a comforting, Thai-inspired meal packed with layers of flavor. Whether you're a spice lover or prefer a milder taste, this dish can easily be customized to suit your heat preferences.
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Recipe Information
Ingredients
- 400 ml coconut milk (full-fat)
- 250 g rice noodles
- 2 tbsp vegetable oil
- 3 units garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 0.5 tsp red chili flakes (optional)
- 500 ml vegetable broth
- 1 unit carrot, julienned
- 1 unit bell pepper, thinly sliced
- 100 g baby spinach
- 2 tbsp fresh cilantro, chopped
- 2 units green onions, sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
Soak the rice noodles in warm water according to the package instructions until soft. Drain and set aside.
In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute to enhance its flavor.
Pour in the coconut milk and vegetable broth, stirring to combine. Add the soy sauce, brown sugar, and lime juice, and mix well. If you'd like it spicier, add the red chili flakes.
Bring the mixture to a gentle simmer and add the julienned carrot and sliced bell pepper. Cook for 5-7 minutes until the vegetables are tender but still slightly crisp.
Add the baby spinach and stir until wilted, about 1-2 minutes.
Add the soaked rice noodles to the pan and toss gently to coat them in the sauce. Cook for 1-2 minutes until heated through.
Remove from heat and garnish with chopped cilantro, sliced green onions, and toasted sesame seeds, if desired.
Serve warm and enjoy your Spicy Coconut Milk Noodles!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 21.3 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 979 mg | 21% | |
*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.
