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Spicy Coconut Noodles: Quick, Creamy Bliss in Every Bite

Delicious vegan-friendly Spicy Coconut Noodles ready in 25 minutes, combining creamy coconut milk with aromatic spices for a flavor explosion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Rice noodles Base of the dish, these noodles absorb the vibrant sauce.
  • 2 tbsp Vegetable oil Used for sautéing aromatics.
For the Sauce
  • 3 cloves Garlic Adds aromatic depth.
  • 1 tbsp Ginger Brings a zesty kick and warmth.
  • 2 tbsp Red curry paste Source of heat and complexity.
  • 2 tbsp Soy sauce Provides umami flavor.
  • 1 tbsp Sesame oil Adds a nutty aroma.
  • 1 cup Coconut milk Key ingredient, offering rich creaminess.
  • 1 cup Vegetable broth Loosens coconut milk for better consistency.
  • 1 tbsp Brown sugar Balances heat and saltiness.
  • 1 tbsp Lime juice Cuts through richness with tartness.
  • 1 tsp Chili flakes Adjust spice level based on preference.
  • 1 tsp Salt Enhances all flavors.
  • 1 tsp Black pepper Adds subtle spice and depth.
For the Garnish
  • 1/4 cup Cilantro Fresh herbal note.
  • 1/4 cup Green onions Mild onion flavor and crunch.
  • 2 tbsp Peanut butter Grants a velvety texture.
  • 1-2 tsp Sriracha sauce Introduces tangy heat.

Equipment

  • large pot
  • Colander
  • Large pan or wok

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of water to a boil. Add rice noodles and cook for 5-7 minutes until al dente, then drain and rinse under cold water.
  2. In a large pan, heat vegetable oil over medium heat until shimmering.
  3. Sauté minced garlic and ginger for 1-2 minutes until fragrant and slightly golden.
  4. Stir in red curry paste and cook for another 1-2 minutes until fragrant.
  5. Pour in soy sauce and sesame oil, stirring to blend for about a minute.
  6. Gently add coconut milk, stirring until well mixed and creamy.
  7. Pour in vegetable broth and simmer for 2-3 minutes.
  8. Add brown sugar, lime juice, chili flakes, salt, and black pepper, stirring until dissolved.
  9. Simmer on low for 3-5 minutes to thicken slightly.
  10. Add cooked rice noodles, tossing to coat well and warm through.
  11. Remove from heat and stir in peanut butter and sriracha sauce.
  12. Serve garnished with cilantro and green onions, with a lime wedge on the side.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 8gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Always taste the sauce before serving to adjust flavors. Store leftovers separately for best texture.

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