Spicy Coconut Noodles
Dive into a bowl of comfort with these Spicy Coconut Noodles, a vibrant dish packed with bold flavors and wholesome ingredients. This recipe combines silky rice noodles with a creamy coconut milk base infused with the warm heat of red curry paste, zesty lime juice, and aromatic garlic and ginger. Crisp vegetables like julienned carrots, red bell peppers, and fresh spinach add crunch and nutrients, while soy sauce and a touch of brown sugar create a perfectly balanced sauce. Quick and easy to make in just 30 minutes, this dish is ideal for weeknight dinners or when you're craving something spicy and satisfying. Garnish with fresh cilantro, green onions, and optional toasted sesame seeds for a restaurant-quality finish. Perfect for lovers of Thai-inspired cuisine, this one-pot recipe is a must-try for noodle enthusiasts!
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Recipe Information
Ingredients
- 250 g rice noodles
- 400 ml coconut milk
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 cups spinach leaves
- 2 green onions, chopped
- 2 tbsp cilantro, chopped
- 0.5 tsp crushed red pepper flakes
- 1 tsp toasted sesame seeds (optional, for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Mince the garlic and grate the ginger. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
Stir in the red curry paste and cook for another 30 seconds to release its aroma.
Pour in the coconut milk, stirring well to combine with the curry paste. Let it come to a gentle simmer.
Add the soy sauce, brown sugar, lime juice, and crushed red pepper flakes to the skillet. Mix thoroughly and taste; adjust with more soy sauce or sugar if needed.
Toss in the julienned carrot and sliced red bell pepper, cooking for 3-4 minutes until slightly tender but still crisp.
Add the spinach leaves to the skillet and cook for another minute until wilted.
Gently fold the cooked rice noodles into the sauce, ensuring they are well-coated. Heat through for 2-3 minutes.
Remove from heat and serve the noodles in bowls.
Garnish each serving with chopped green onions, cilantro, and toasted sesame seeds if desired. Enjoy immediately!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 52.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2115 mg | 45% | |
*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.
