Coconut Curry No Cook Veggie Noodles Recipe
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
416 kcal
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Course
Dinner
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Cuisine
North American
Coconut Curry No Cook Veggie Noodles Recipe
Description
The Coconut Curry No Cook Veggie Noodles Recipe highlights a blend of coconut milk and tahini mixed with Thai red curry and harissa paste, enhanced by fresh aromatics including shallot, garlic, and ginger. The dressing is blended smooth and poured over julienned zucchini, carrots, and eggplant ribbons, allowing the vegetables to soften slightly as they marinate. The sauce balances richness from coconut and tahini with the heat from curry and harissa, accented by tangy lime juice.
The raw vegetable noodles maintain a crisp texture that contrasts with the creamy sauce. Sesame seeds add a finishing touch of nuttiness and subtle crunch. This dish works well as a light meal or a flavorful side, especially in warm weather when raw preparations are appealing. The gentle softening during marination improves the palatability and melds the flavors without cooking the noodles.
Preparation requires a spiralizer or julienne peeler for creating the veggie noodles. Letting the mixture rest for about 10 minutes permits the sauce to infuse the vegetables without losing their fresh snap. The overall flavor profile combines creaminess, mild spice, and citrus brightness, making it a distinctive raw vegetable salad with an exotic twist.
Ingredients
Coconut Curry Sauce
- 14 ounce coconut milk canned
- 4 tablespoons tahini
- 1 tablespoon Thai red curry paste
- 1 tablespoon soy sauce gluten-free if needed
- ½ tablespoon harissa paste
- 1 medium shallot
- 1 large garlic clove
- 1 inch ginger peeled, piece
- lime juice from 1
Veggie Noodles
- 3 medium zucchini
- 2 large carrot
- 1 globe eggplant
- cilantro a handful
- sesame seeds to garnish
Instructions
- Place all the coconut curry sauce ingredients into your blender and blend on high until smooth. Note: if you don't have a high-powered blender, you'll want to finely mince the shallot, garlic, and ginger before adding them to your blender.
- Using a julienne peeler, a mandolin with a ¼ inch blade, a spiralizer, or a sharp knife, cut the zucchinis, carrots, and eggplant into long thin strips. Save the seedy middles of the zucchinis and eggplant for another use.
- Place the veggie noodles into a large bowl and add the cilantro. Pour all of the sauce over the top and toss to coat. Let the sauce sit for about 10 minutes, or until the noodles begin to soften. Serve the noodles with some sesame seeds sprinkled over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 416kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 338mg | 14% |
| Potassium | 1163mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 7020IU | 140% |
| Vitamin C | 38mg | 42% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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