Coconut Noodles Recipe
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Coconut Noodles Recipe
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The only way to make a peanut sauce even better is to add some creamy coconut: a match made in the sauce heavens! These smooth and mildly spicy coconut noodles are so versatile. Plus, they're quick and easy to throw together and perfect for "Meatless Monday."
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Ingredients
The Sauce
- ½ cup peanut butter all-natural
- ½ cup coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons ginger finely minced, fresh
- 1 tablespoon honey sub maple syrup for vegan
- 1 tablespoon lime from ½ lime, fresh squeezed juice
- 1 teaspoon sriracha
- 2 cloves garlic finely minced
The Noodles
- 1 lb. soba noodles
- 1 cup edamame frozen
- 2 tablespoons coconut oil
- ½ medium onion thinly sliced
- 1 pint cherry tomato
- 2 bell pepper any color, thinly sliced
- 2 carrot cut into matchsticks
- 1 cup snap peas chopped in half
- 2 small bean sprout handfuls of
- cilantro lime wedges, to serve
- sesame seed
- lime
Instructions
- Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot.
- While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together.
- Add the coconut oil to a large skillet over medium-high heat, sauté onion until translucent, about 3 minutes. Add the cherry tomatoes, bell peppers, and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute.
- Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime wedges on the side.
Nutrition Information
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Serving
1 serving = ⅙ of the recipe
Calories
543kcal
(27%)
Carbohydrates
79g
(26%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Sodium
1249mg
(52%)
Potassium
929mg
(20%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
5209IU
(104%)
Vitamin C
86mg
(96%)
Calcium
119mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 543kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 1249mg | 52% |
| Potassium | 929mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 5209IU | 104% |
| Vitamin C | 86mg | 96% |
| Calcium | 119mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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