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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Recipe Information
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
Instructions
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.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the minced garlic and grated ginger to the pan. Stir fry for 30 seconds until fragrant, being careful not to burn them.
Add the thinly sliced bell pepper and julienned carrot to the pan. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix the coconut milk, soy sauce, lime juice, brown sugar, red chili flakes, and salt until well combined.
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.
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.
Garnish with green onions, fresh cilantro, and crushed peanuts (if using).
Serve immediately and enjoy your Stir Fried Coconut Noodles!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 29.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 876 mg | 19% | |
*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.
