Ingredients for Coconut Milk Noodles With Asian Veggies
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 cup baby corn (halved or whole)
- 1 cup (about 10) water chestnuts (sliced)
- 1 teaspoon curry powder
- 1 tablespoon grated fresh ginger
- 8 oz dried rice noodles
- 2 tablespoons chopped roasted peanuts
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro (optional)
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How to Make Coconut Milk Noodles With Asian Veggies
- In a medium saucepan, combine 1 can (13.5 oz) full-fat coconut milk, ½ cup water, 1 cup (about 10) water chestnuts (sliced), 1 tablespoon grated fresh ginger, 1 cup baby corn (halved or whole), and 1 teaspoon curry powder.
- Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it simmer gently for 5 minutes, allowing the flavors to meld.
- Add 8 oz dried noodles (your choice – rice noodles, egg noodles, or even spaghetti work well) to the saucepan. Stir to coat the noodles with the sauce.
- Cover the saucepan and cook for 3-5 minutes, or until the noodles are tender but still have a slight bite. Stir occasionally to prevent sticking.
- Remove from heat and stir in 2 tablespoons chopped fresh cilantro (optional).
- Serve immediately, garnished with 1 tablespoon toasted sesame seeds and 2 tablespoons chopped roasted peanuts.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
67g
Fat
29g
Carbs
52g
