Ingredients for Spicy Coconut Milk Noodles
- Medium Egg Noodles
- Vegetable Oil
- 1/2 medium onion, finely chopped
- Red Chile
- Garlic Cloves
- Fresh Ginger
- Ground Coriander
- Turmeric
- 2 stalks lemongrass, finely chopped
- 1 (13.5 oz) can full-fat coconut milk
- Vegetable Stock
- Cabbage
- Green Beans
- Mushrooms
- Unsalted Peanuts
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How to Make Spicy Coconut Milk Noodles
- Bring a large pot of water to a boil. Add 8 oz dried noodles (your choice of type) and cook according to package directions. Drain and set aside.
- While noodles cook, prepare the aromatics: Finely chop 1/2 medium onion, 1-2 red chilies (adjust to your spice preference), 2 cloves garlic, 1/4 cup chopped fresh coriander, 1 inch piece of ginger (grated), 1 teaspoon turmeric, and 2 stalks lemongrass (finely chopped).
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the onion, chilies, garlic, coriander, ginger, turmeric, and lemongrass. Sauté for 5 minutes, or until fragrant and slightly softened.
- Pour in 1 (13.5 oz) can of full-fat coconut milk and 1/2 cup of chicken or vegetable stock. Bring to a gentle simmer.
- Add 1 cup of your favorite vegetables (e.g., broccoli florets, sliced bell peppers, carrots) and the drained noodles to the wok.
- Cover and simmer for 5 minutes, or until vegetables are tender-crisp and noodles are heated through.
- Stir in 1/2 cup roasted peanuts (roughly chopped) before serving. Garnish with extra coriander if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
109g
Carbs
9g
