Spicy Coconut Noodles Recipe

Introduction

Spicy Coconut Noodles offer a delightful blend of creamy coconut milk, bold red curry, and a hint of heat that will awaken your taste buds. This vibrant and flavorful dish is perfect for a satisfying weeknight dinner or when you want to impress with simple ingredients.

Ingredients

• 200 grams rice noodles
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili flakes
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1 tablespoon peanut butter
• 1 tablespoon sriracha sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
2. Step 2: Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Step 3: Stir in red curry paste and cook for another 1-2 minutes, blending the flavors.
4. Step 4: Pour in soy sauce and sesame oil, mixing well with the garlic, ginger, and curry paste.
5. Step 5: Slowly add coconut milk while stirring constantly to combine smoothly.
6. Step 6: Add vegetable broth and stir until well mixed.
7. Step 7: Incorporate brown sugar, lime juice, chili flakes, salt, and black pepper, stirring until sugar dissolves.
8. Step 8: Bring the sauce to a simmer and cook for 3-5 minutes to let the flavors meld and the sauce thicken slightly.
9. Step 9: Add cooked rice noodles to the pan and toss them in the sauce until evenly coated.
10. Step 10: Stir in peanut butter until melted and the sauce is creamy.
11. Step 11: Mix in sriracha sauce, adjusting amount based on your preferred spice level.
12. Step 12: Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
13. Step 13: Remove from heat and sprinkle chopped cilantro and green onions over the noodles.
14. Step 14: Serve immediately, garnished with extra cilantro and green onions if desired.

Tips & Variations

• For a protein boost, add cooked shrimp, chicken, or tofu to the noodles before serving.
• Use lime zest along with lime juice for a more intense citrus flavor.
• Adjust chili flakes and sriracha to suit your heat preference or substitute with fresh chopped chili for a fresher bite.
• Swap peanut butter for almond or cashew butter to change the nutty undertone.
• Garnish with chopped peanuts or roasted sesame seeds for added texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally and adding a splash of vegetable broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, this recipe is vegan as written, using vegetable broth and no animal products. Just ensure your red curry paste is free from shrimp paste or fish sauce.

What type of noodles works best?

Rice noodles are ideal for their texture and ability to absorb the sauce, but you can also use other noodles like udon or soba depending on your preference.

Spicy Coconut Noodles Recipe

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★★★★★

4.8 from 142 reviews

This Spicy Coconut Noodles recipe is a flavorful and creamy dish featuring rice noodles simmered in a rich coconut milk and red curry sauce, enhanced with garlic, ginger, peanut butter, and a touch of heat from chili flakes and sriracha. Perfect for a hearty vegetarian meal with vibrant Asian-inspired flavors.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Noodles

• 200 grams rice noodles

Sauce and Flavorings

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon peanut butter
• 1 tablespoon sriracha sauce

Garnish

• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions

Instructions

1. Cook Rice Noodles: Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
2. Heat Oil and Aromatics: Heat a large pan or wok over medium heat and add the vegetable oil. When hot, add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
3. Add Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes to allow flavors to meld.
4. Combine Sauces: Pour in soy sauce and sesame oil, stirring to combine with the aromatics and curry paste.
5. Add Coconut Milk and Broth: Slowly add the coconut milk while stirring to blend, then pour in vegetable broth and mix well.
6. Season Sauce: Add brown sugar, lime juice, chili flakes, salt, and black pepper. Stir until sugar dissolves.
7. Simmer Sauce: Bring the sauce to a simmer and cook for 3-5 minutes to thicken slightly and develop flavor.
8. Toss Noodles in Sauce: Add the cooked rice noodles to the pan and toss until they are well coated with the sauce.
9. Add Peanut Butter and Sriracha: Stir in peanut butter to create a creamy texture, then mix in sriracha sauce to your preferred spice level.
10. Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
11. Garnish and Serve: Remove from heat, sprinkle chopped cilantro and green onions on top, and serve immediately. Optionally garnish with extra cilantro and green onions.

Notes

• You can substitute rice noodles with other noodle types like glass noodles or egg noodles as preferred.
• Adjust the amount of chili flakes and sriracha based on your spice tolerance.
• For added protein, consider adding tofu, chicken, or shrimp to the dish.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
• To make this dish gluten-free, ensure the soy sauce is gluten-free or use tamari sauce.

Keywords: Spicy coconut noodles, coconut milk noodles, vegetarian curry noodles, Asian noodle recipe, rice noodle recipe