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Spicy Coconut Noodles

Deliciously Spicy Coconut Noodles You’ll Love to Make

Enjoy a comforting bowl of Spicy Coconut Noodles that balance creamy coconut milk with aromatic spices for a quick, delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Rice Noodles Can substitute with soba or udon noodles.
For the Sauce
  • 2 tablespoons Vegetable Oil Or any neutral oil like canola or avocado.
  • 3 cloves Garlic Minced, fresh garlic preferred.
  • 1 tablespoon Fresh Ginger Minced, or use ground ginger as a substitute.
  • 2-3 tablespoons Red Curry Paste Adjust based on spice tolerance.
  • 60 milliliters Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Sesame Oil Can replace with more vegetable oil.
  • 400 milliliters Coconut Milk Full-fat preferred for best texture.
  • 125 milliliters Vegetable Broth Homemade or store-bought.
  • 1-2 tablespoons Brown Sugar Coconut sugar is a good alternative.
  • 1 tablespoon Lime Juice Or lemon juice.
  • 1 teaspoon Chili Flakes Adjust according to heat preference.
  • to taste Salt
  • to taste Black Pepper
For Garnishing
  • 1/4 cup Cilantro Fresh, chopped.
  • 2 tablespoons Green Onions Chopped, optional.
  • 2 tablespoons Peanut Butter Almond or cashew butter can be used.
  • to taste tablespoons Sriracha Sauce Adjust based on preferred heat.

Equipment

  • large pot
  • Colander
  • Large skillet or wok

Method
 

Cooking Instructions
  1. Boil a large pot of water over high heat, add rice noodles, and cook according to package instructions (4-6 minutes). Drain and set aside.
  2. In a skillet, heat vegetable oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
  3. Stir in red curry paste and cook for another 1-2 minutes until fragrant.
  4. Pour in soy sauce and sesame oil, mixing to combine, and let it simmer for about 1 minute.
  5. Add coconut milk and vegetable broth, stirring continuously. Simmer on low for 3-5 minutes.
  6. Mix in brown sugar, lime juice, and chili flakes, simmer for another 2-3 minutes.
  7. Add drained noodles and toss gently in the creamy sauce, simmer for an additional minute.
  8. Stir in peanut butter and Sriracha sauce, heating for 1-2 minutes.
  9. Adjust seasoning with salt and pepper, garnish with cilantro and green onions, and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 62gProtein: 10gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 10mg

Notes

Store leftover noodles and sauce separately to maintain texture. Reheat with a splash of coconut milk for creaminess.

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