Best 19 Coconut Noodles Recipes

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Indulge in the tantalizing flavors of Southeast Asia with this culinary journey into the world of coconut noodles. This delectable dish is a harmonious blend of sweet, savory, and spicy notes, showcasing the vibrant flavors of coconut milk, aromatic spices, and fresh herbs. Embark on a taste adventure as we explore the diverse recipes featured in this article, each offering a unique interpretation of this beloved dish. From the classic Thai coconut noodles, bursting with the zest of lemongrass and kaffir lime leaves, to the creamy Malaysian laksa brimming with rich coconut broth and succulent seafood, these recipes capture the essence of Southeast Asian cuisine. Discover the vibrant Burmese khao soi, a delightful noodle soup enhanced with the warmth of curry paste and coconut milk, and the refreshing Vietnamese bun bo hue, featuring a fragrant broth infused with lemongrass and topped with tender beef. Prepare to tantalize your taste buds and embark on a culinary adventure with these exquisite coconut noodle recipes.

Let's cook with our recipes!

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES



Spicy Thai Coconut Shrimp With Rice Noodles image

Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.

Provided by jaetea

Categories     Thai

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup oil
1 cup onion, chopped
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
1/2 teaspoon turmeric
1 (14 ounce) can tomatoes, petit cut
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water or 1/2 cup chicken broth
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
2 teaspoons lemon juice
1/2 lemon zest
1/2 cup fresh cilantro
8 lime wedges

Steps:

  • Heat oil in large skillet or Wok on med-hi heat.
  • Add onions and stir, cook for 3 minutes.
  • Add garlic and ginger, cook 2 minutes.
  • Add next 5 spices, cook 1 minute.
  • Add tomatoes, cook 1 minute.
  • Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
  • Add shrimp, simmer, stirring for 3-5 minutes.
  • Stir in cilantro, lemon juice and zest.
  • Serve over rice noodles with lime wedges.
  • Rice Noodle Cooking Directions:.
  • Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
  • Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
  • Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
  • Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
  • Note: This whole recipe can be cut in half including the rice noodles.

COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES



Coconut-Lime Soup with Chicken and Rice Noodles image

This soup has everything you could wish for in a family-friendly dinner recipe-it's tasty, has vegetables, is easy to make, and it's quick to prepare (only 40 minutes, start to finish).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 10

2 small red Thai chiles, thinly sliced
8 sprigs cilantro
1 1/4 pounds bone-in chicken thighs, skin removed
1 can (14 ounces) unsweetened coconut milk
1 can (14.5 ounces) chicken broth
A 1 1/2-inch piece fresh ginger, peeled
1 fresh kaffir lime leaf
1/4 cup fresh lime juice (from about 5 limes), plus lime halves, for serving
3 tablespoons fish sauce, plus more for serving
Broad flat rice noodles, such as pad Thai noodles

Steps:

  • Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
  • Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.

STIR-FRIED COCONUT NOODLES



Stir-Fried Coconut Noodles image

Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

3/4 pound linguine-style rice noodles
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 can unsweetened coconut milk (1 1/2 to 2 cups)
Nam pla (fish sauce), soy sauce or salt, to taste
Freshly ground black pepper, to taste
Minced cilantro, for garnish

Steps:

  • If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
  • Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
  • Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
  • Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
  • Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.

THAI COCONUT CURRY NOODLES



Thai Coconut Curry Noodles image

I found this recipe on the back of a noodle pack while wandering in the grocery store one day. We really enjoyed it, but added more veggies to make it a little healthier. It's a great weeknight meal, as quite quick to prepare.

Provided by Heydarl

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

350 g fresh egg noodles, flat
250 g ground pork
2 cups snow peas, sliced
1 tablespoon minced garlic clove
1 tablespoon red curry paste
1 cup low-fat coconut milk
1 cup chicken stock
1 tablespoon curry powder
1 pinch turmeric powder
1 tablespoon fish sauce
1 tablespoon lime juice or 1 tablespoon lemon juice

Steps:

  • Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
  • In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
  • Stir in the noodles and snow peas and serve.

COCONUT AND BEEF CURRY WITH NOODLES



Coconut and Beef Curry with Noodles image

Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pound beef sirloin, cut into thin 2-inch-long strips
1 red onion, halved and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1 tablespoon Thai red curry paste
1 can (14 ounces) coconut milk
1 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
8 ounces angel-hair pasta

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate (meat will cook more later), and repeat with remaining tablespoon oil and remaining beef. Setbeef aside, reserving skillet.
  • Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.
  • Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.
  • Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Servebeef curry over pasta.

THAI COCONUT RICE NOODLES WITH CHICKEN



Thai Coconut Rice Noodles With Chicken image

If you like Pad Thai you will love this. If you love Thai curries, you will love this even more. It's not really that spicy, so add chopped Thai chiles if you like it more hot. It makes a ton, so invite a few of your friends over and have a martial arts film fest. Everybody will be so happy.

Provided by PalatablePastime

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 20

16 ounces angel hair pasta or 16 ounces spaghettini, uncooked
2 tablespoons peanut oil
16 ounces boneless skinless chicken breasts, cut into bite sized pieces
1 cup light coconut milk (NOT Coco Lopez) or 1 cup regular unsweetened coconut milk (NOT Coco Lopez)
1/4 cup creamy smooth cashew butter or 1/4 cup peanut butter
1 tablespoon soy sauce
1 tablespoon fish sauce (or soy sauce if you prefer)
3 garlic cloves, minced
1/2 teaspoon mild curry powder
1 tablespoon brown sugar or 1 tablespoon palm sugar
1/2 teaspoon red cayenne pepper
4 cups baby portabella mushrooms, sliced (crimini)
1 red bell pepper, chopped
10 -12 scallions, sliced
2 tablespoons fresh basil, chopped
1 lime
1/2 cup roasted cashews, chopped
1/2 cup toasted coconut
1/2 cup chopped fresh cilantro
6 hot Thai chiles, minced (optional)

Steps:

  • Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
  • Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
  • Meanwhile, toast coconut if necessary.
  • Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
  • Heat oil in large pan until almost smoking.
  • Add chicken and stir-fry until almost done and nicely browned.
  • Add bell pepper and cook 1-2 minutes.
  • Add mushrooms and cook until they are tender.
  • Add chopped scallions, basil, and the juice of the lime and cook briefly.
  • Stir in sauce mixture and allow to heat.
  • Add cooked noodles and chopped cilantro and toss until thoroughly coated.
  • Allow to heat through then remove from heat.
  • Serve garnished with toasted coconut, chopped cashews, and minced chiles.

Nutrition Facts : Calories 419.3, Fat 12.9, SaturatedFat 4.9, Cholesterol 36.3, Sodium 537, Carbohydrate 58.5, Fiber 3.8, Sugar 4.9, Protein 17.6

GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES



Ginger Turkey Meatballs with Coconut Broth and Noodles image

This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without broth)-perfect for kids or less adventurous eaters. Option Two transforms the dish into a savory noodle bowl with a rich and aromatic coconut broth, which appeals to a wide range of palates. And for those who like it hot, opt for Option Three; whisk in store-bought Thai red curry paste and finish the dish with a ton of fresh toppings. Feel free to customize to everyone's taste by mixing and matching Options One-Three within your family.

Provided by Rhoda Boone

Categories     Dinner 1-2-3     Dinner     Kid-Friendly     turkey     Meatball     Noodle     Sugar Snap Pea     Bell Pepper     Coconut     Small Plates

Yield 4 servings

Number Of Ingredients 24

For the meatballs and noodles:
1 large egg
1 pound ground turkey
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1 scallion, finely chopped
1 garlic clove, finely grated
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon finely grated peeled ginger
1/2 teaspoon kosher salt, plus more
6 ounces sugar snap peas, strings removed
1 medium red, yellow, or orange bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips
4 ounces dried rice noodles, such as pad Thai noodles
2 teaspoons virgin coconut or neutral vegetable oil
For the broth:
1 tablespoon virgin coconut or neutral vegetable oil
2 garlic cloves, finely grated
1 1/2 tsp. finely grated peeled ginger
1 1/2 cups canned unsweetened coconut milk
1 1/2 cups low-sodium chicken broth
2 tablespoons fresh lime juice
1 tsp. soy sauce
3/4 tsp. kosher salt
1/4 cup Thai red curry paste (optional)
Lime wedges, basil leaves, sliced scallion, sliced red chiles, chopped peanuts (for serving; optional)

Steps:

  • Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
  • Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
  • Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15-20 minutes.
  • Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
  • Option 1: For turkey meatballs, plain noodles, and vegetables:
  • To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
  • Option 2: For a mild coconut broth noodle bowl:
  • Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
  • Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
  • Option 3: For a spicy red curry noodle bowl (optional):
  • Whisk curry paste into coconut broth mixture (or keep half of broth "plain" to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
  • Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
  • Do Ahead
  • Meatballs and broth can be made 3 days ahead. Store separately and chill.

CURRY NOODLES WITH SHRIMP AND COCONUT



Curry Noodles With Shrimp and Coconut image

Here is a quick, zesty summer meal, easy to throw together after a day at the beach. You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.

Provided by David Tanis

Categories     dinner, noodles, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

12 ounces rice noodles (vermicelli)
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
6 allspice berries
2 tablespoons coconut oil
1 medium onion, finely diced, about 2 cups
2 tablespoons finely chopped lemongrass
1/2 teaspoon grated garlic
2 teaspoons grated ginger
Salt and pepper
1 1/2 teaspoons turmeric
1/8 teaspoon cayenne
Zest and juice of 1 lime
1 teaspoon fish sauce
2 cups coconut milk
1 pound shrimp, peeled and deveined
1 pint cherry tomatoes, halved
1/2 cup slivered scallions
Cilantro, basil and mint leaves, for garnish

Steps:

  • Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
  • Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
  • Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
  • Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
  • Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
  • Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 19 grams, Sodium 735 milligrams, Sugar 3 grams, TransFat 0 grams

LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES



Lemongrass Coconut Curry Soup with Zucchini Noodles image

This is a perfect soup to add leftover chicken!

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 17

1 tablespoon coconut oil
1 stalk lemongrass, diced
1 tablespoon Thai green curry paste
1 clove garlic, finely chopped
½ teaspoon minced fresh ginger
⅛ teaspoon red pepper flakes
2 cups vegetable broth
½ cup water
2 medium zucchini, cut with a spiralizer
1 cup sliced mushrooms
1 cup snow peas
1 cup baby bok choy, chopped
⅓ cup scallions, diced
1 lime, juiced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup cilantro, chopped

Steps:

  • Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
  • Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
  • Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g

COCONUT RICE NOODLES WITH GINGER AND TURMERIC



Coconut Rice Noodles with Ginger and Turmeric image

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

Provided by Chris Morocco

Categories     Bon Appétit     Curry     Dinner     Noodle     Coconut     Garlic     Ginger     Honey     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

Kosher salt
5 oz. rice vermicelli
2 Tbsp. virgin coconut oil or vegetable oil
1 small red onion, thinly sliced
4 garlic cloves, thinly sliced
1 (1") piece ginger, peeled, finely grated
1 tsp. ground turmeric
1 tsp. coarsely ground black pepper, plus more
1 (13.5-oz.) can unsweetened coconut milk
1 1/2 tsp. honey
1 Tbsp. fish sauce
Toasted unsweetened shredded coconut (for serving)

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
  • Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

RICE NOODLES WITH COCONUT-CASHEW SAUCE



Rice Noodles with Coconut-Cashew Sauce image

Make and share this Rice Noodles with Coconut-Cashew Sauce recipe from Food.com.

Provided by Carol Bullock

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (14 ounce) can coconut milk
1/2 cup water
6 slices fresh ginger, sliced about 1/4 inch thick
2 tablespoons lime juice
2 serrano chilies, cut in half
8 cloves garlic, peeled
1 teaspoon ground coriander
1/2 cup packed fresh cilantro leaves
2 tablespoons fresh mint leaves
1 teaspoon salt
1 tablespoon natural sugar
1 cup toasted cashews
12 ounces uncooked rice noodles
3 green onions, finely minced
lime wedge
torn cilantro leaf (optional)
finely minced green onion (optional)
minced cashews, lightly toasted (optional)
shredded coconut, lightly toasted (optional)
minced cucumber, peeled and seeded,if necessary (optional)

Steps:

  • Combine the coconut milk and water in a medium-sized saucepan.
  • Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
  • Lower the heat to a simmer, and cook uncovered for 10 minutes.
  • Remove from the heat and stir in the sugar.
  • At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
  • Strain the mixture through a fine sieve into a bowl.
  • Press all the liquid from the garlic, ginger, cilantro, etc.
  • ,then discard the solids that remain in the sieve.
  • Place the cashews in a blender, and then pour in the coconut milk mixture.
  • Puree until smooth.
  • Heat a potful of water to a boil.
  • Add the noodles, and cook them according to the directions on the package.
  • Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
  • Immediately add the minced green onion and all the sauce.
  • Toss well and enjoy!

COCONUT NOODLES



Coconut Noodles image

This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."

Provided by Amanda Hesser

Categories     dinner, main course

Time 20m

Yield serves 4

Number Of Ingredients 19

1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes
1 teaspoon fish sauce
Sea salt
1/4 cup peanut oil
1/4 teaspoon turmeric
1 small sweet onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon sweet paprika
20 1-inch cubes fish cake, deep-fried
5 cups chicken broth
1/4 cup roasted chickpea flour
2/3 cup coconut milk
13 peeled shallot lobes, one of them finely sliced and soaked in water
3/4 pound boiled spaghetti-size egg noodles
2 hard-boiled eggs, thinly sliced
2 scallions, sliced
Handful of deep-fried rice noodles
1 lime, cut into wedges
Red chilies, roasted in a pan and then coarsely ground

Steps:

  • Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
  • Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
  • In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
  • To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.

KANOM JEEN NAM-PRIK (RICE NOODLES WITH SPICY SHRIMP AND COCONUT)



Kanom Jeen Nam-Prik (Rice Noodles With Spicy Shrimp and Coconut) image

Provided by Christine Muhlke

Categories     dinner, weekday, main course

Time 1h

Yield Serves 4

Number Of Ingredients 17

2 medium shallots, unpeeled
2 large cloves garlic, unpeeled
1 small (1/2-inch) round galangal
1 teaspoon kosher salt
1 14-ounce can coconut milk
3/4 cup mung beans
1/2 cup firmly packed shredded fresh (or frozen and defrosted) coconut
1/4 cup vegetable oil
2 teaspoons to 1 1/2 tablespoons chili ++powder, as needed
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup unsalted roasted peanuts, roughly chopped
1/4 cup palm sugar
1/4 cup fish sauce
Juice of 1 lime
Cooked Thai kanom jeen noodles, Japanese tomoshiraga noodles or white rice
Thinly sliced green mango or papaya Handful cooked green beans, thinly sliced into rounds
Deep-fried sliced shallots, garlic and chilies

Steps:

  • In a 450-degree oven or over an open flame from the stovetop, grill or broiler, roast the shallots, garlic and galangal until blackened. Peel and discard the skins, finely chop, then pound in a mortar or purée in a food processor to make a paste. Stir in the salt and set aside.
  • Skim off 1/2 cup of the creamy part of the can of coconut milk and set aside; pour the rest in a medium pot. Add 2 cups of water. Bring to a boil, then add the mung beans, reduce the heat and simmer for about 15 minutes.
  • Meanwhile, place a wok over low heat, then add the shredded coconut. Stir continuously until browned, 3 to 5 minutes. Transfer the coconut to a plate to cool. Clean the wok, return to the heat and add the oil. When the oil is hot, add the reserved paste and stir until fragrant, 1 to 2 minutes. Pour in the reserved coconut cream and cook, stirring, until a layer of oil appears, 3 to 5 minutes. Add the chili powder, beginning with 2 teaspoons and adding more to taste. Stir well for 30 seconds, then turn off the heat.
  • Place the shrimp in the simmering coconut milk and poach until just pink, about 2 minutes. Remove the shrimp with a slotted spoon and roughly grind two-thirds of the shrimp in a food processor. Combine the whole and puréed shrimp in a small bowl and set aside.
  • Add the chili-paste mixture to the pot of coconut milk. Add the peanuts and two-thirds of the toasted coconut, crumbling it as you add it to the pot. Add the shrimp, palm sugar and fish sauce. Remove from heat and add lime juice to taste. Adjust the sugar, fish sauce and lime juice as needed; the dish should be sweet, sour and salty, with a kick of heat from the chili. Before serving, stir in the remaining toasted coconut. Serve over cooked noodles or rice and garnish with green mango, sliced green beans and fried shallots, garlic and chilies.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 52 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 2524 milligrams, Sugar 18 grams, TransFat 0 grams

TOFU EGG NOODLES IN COCONUT SAUCE



Tofu Egg Noodles In Coconut Sauce image

Perfect for dinner parties, this Asian fusion noodle dish is hearty and filling. All the flavors play together nicely and the coconut peanut butter sauce is a real treat.

Provided by maya

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 6

Number Of Ingredients 14

4 eggs
1 tablespoon soy sauce, or to taste
1 tablespoon sesame oil, or as needed
canola oil, or as needed
1 (12 ounce) package extra-firm tofu, cubed
2 cups sliced fresh mushrooms
2 cups broccoli florets
¼ cup chopped cashews
1 (10 ounce) package frozen shelled edamame (green soybeans)
1 (16 ounce) package egg noodles
½ cup unsweetened soy milk
½ cup peanut butter
¼ cup reduced-fat coconut milk
1 teaspoon tahini

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir eggs and soy sauce together in a bowl. Heat a non-stick skillet over medium heat; pour in egg mixture and cook until firm, 3 to 5 minutes. Slide eggs onto work surface and cut into bite-size cubes.
  • Heat sesame oil and canola oil in a large skillet over medium heat. Add tofu; cook until golden brown on all sides, 8 to 10 minutes. Transfer tofu to a plate. Add mushrooms and broccoli to skillet; cook until broccoli is tender, 5 to 7 minutes.
  • Place cashews in a baking dish; cook in preheated oven, tossing occasionally to avoid burning, until toasted, 8 to 12 minutes.
  • Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot, 1 to 2 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
  • Combine soy milk, peanut butter, coconut milk, and tahini together in a large saucepan over medium heat. Stir until peanut butter and tahini have dissolved, 2 to 4 minutes. Add egg, tofu, mushroom and broccoli mixture, edamame, and egg noodles; toss to combine. Top with toasted cashews to serve.

Nutrition Facts : Calories 695.1 calories, Carbohydrate 70.5 g, Cholesterol 186.7 mg, Fat 32.9 g, Fiber 7.4 g, Protein 35.3 g, SaturatedFat 6.5 g, Sodium 382.7 mg, Sugar 6 g

COCONUT NOODLES



Coconut Noodles image

The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 13

Coarse salt
1 package (8 ounces) thin dried rice noodles
1 can (14 ounces) unsweetened coconut milk
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 cup loosely packed fresh cilantro, plus more for garnish
1/2 cup loosely packed fresh basil, plus more for garnish
4 garlic cloves
1 piece (2 inches) peeled fresh ginger, cut into 1/8-inch-thick rounds
2 small fresh red chiles, halved, stems removed
2 tablespoons Asian fish sauce (optional)
1 fresh lemongrass stalk, bottom 4 inches only, crushed
1 tablespoon sugar
1 to 2 tablespoons fresh lime juice

Steps:

  • Bring a large pot of water to a boil; add salt. Cook noodles until al dente, about 2 minutes. Drain; rinse with cold water. Set aside.
  • Bring coconut milk and chicken stock to a gentle simmer in a medium saucepan over medium-low heat. Meanwhile, process cilantro, basil, garlic, ginger, and 1 chile in a food processor until coarsely chopped, 5 seconds. Add cilantro mixture, fish sauce (if desired), lemongrass, and sugar to broth; simmer 6 minutes. Discard lemongrass.
  • Add noodles; cook until just heated through, about 1 minute. Remove from heat. Stir in lime juice. Finely chop remaining chile. Divide noodles among bowls; top with cilantro, basil, and chile.

RED COCONUT CURRY NOODLES



Red Coconut Curry Noodles image

Easy! Quick to Make! Delicious! What more could you ask for in a dish? This could be a light main dish, or a side. You can leave out the chicken, add more or different veggies, make it spicier, or less spicy. Make it your own!

Provided by AlaskaPam

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 chicken breasts, sliced into thin strips (boneless, skinless)
2 (14 ounce) cans coconut milk
1 tablespoon red curry paste (Thai curry paste)
1 tablespoon ginger, freshly grated
1 tablespoon cilantro, chopped
1/4 cup Thai sweet chili sauce
2 1/4 cups chicken broth
1 (13 1/2 ounce) package rice noodles
1 yellow onion, halved and sliced
2 red peppers, cored and sliced thinly
1 cup broccoli, slaw or 1 cup thinly sliced matchstick carrot
1 teaspoon salt, to taste

Steps:

  • In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the "fat" instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
  • Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
  • Add the red pepper, broccoli slaw and/or carrots and noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
  • Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

LEMONGRASS-COCONUT NOODLES WITH SPICY CHINESE MEATBALLS



Lemongrass-Coconut Noodles with Spicy Chinese Meatballs image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

8 ounces Chinese egg noodles
1 tablespoon toasted sesame oil
4 ounces ground beef or veal
4 ounces ground pork
1 tablespoon peeled and finely grated ginger
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon red chili flakes
1/2 teaspoon toasted Sichuan peppercorns, ground with mortar and pestle
1/2 teaspoon sea salt
Freshly ground black pepper
3 scallions, finely chopped
2 cloves garlic, finely minced
1 large egg yolk
1/2 cup peanut oil, for frying
1 tablespoon peanut oil
1 tablespoon shrimp paste
1 stalk lemongrass, outer leaves discarded, finely chopped
One 14-ounce can coconut milk
1 tablespoon fish sauce
1 tablespoon Sriracha
1/4 cup fresh chopped cilantro leaves

Steps:

  • Bring a large saucepan of water to a boil. Stir in the egg noodles and cook until just tender, about 8 minutes. Drain, transfer to a bowl, drizzle the sesame oil over them, toss to coat, and reserve.
  • For the meatballs: Mix together the beef, pork, ginger, fish sauce, vinegar, chili flakes, peppercorns, salt, some black pepper, the scallions, garlic and egg yolk in a large bowl until well combined. Roll the mixture into 12 meatballs using your hands, wetting them if necessary.
  • Heat the oil in a wok over high heat and fry the meatballs, working in batches and turning with a slotted spoon until golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain the wok and wipe it clean with a paper towel.
  • For the sauce: Heat the peanut oil in the wok over high heat. Add the shrimp paste and stir-fry until toasted, and then stir in the lemongrass and coconut milk and boil until reduced by half, about 5 minutes. Add the fish sauce, Sriracha and cooked meatballs and briefly simmer to reheat them in the sauce. Transfer the meatballs to a plate. Toss the noodles in the sauce until well coated and hot.
  • Transfer the noodles to a platter, top with the warm meatballs, and garnish with chopped cilantro sprinkled over the top. Serve immediately.

COCONUT SEVAI (RICE NOODLES)



Coconut Sevai (Rice Noodles) image

This is one of my favorite easy-to-make Indian recipes. Although I try to make it the best as I can, my grandma is THE BEST at this... the smell of which reminds me of my school days! Please watch out for measurements.. may not be wholly American!

Provided by Vaish

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 6

Number Of Ingredients 10

14 ounces rice noodles
1 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon black mustard seed
2 dried red chile peppers, chopped
3 tablespoons brown lentils
4 tablespoons roasted peanuts
¾ cup shredded or flaked coconut
¼ cup water
fresh cilantro, for garnish

Steps:

  • Place noodles in a medium size pot and add water, just to cover. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside.
  • Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with cilantro and serve.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 48.1 g, Fat 17.9 g, Fiber 5.4 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 423.8 mg, Sugar 1.4 g

GRILLED THAI CHICKEN FILLETS WITH COCONUT NOODLES



Grilled Thai Chicken Fillets With Coconut Noodles image

Adapted from a Donna Hay recipe from "no time to cook". Use a gluten-free Thai green curry paste and fish sauce to make this recipe suitable for a gluten-free diet. A quick and simple dinner

Provided by Jubes

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast fillets, halved lengthways (2 make thinner chicken fillet pieces)
4 teaspoons thai green curry paste, stote purchased bottled sauce is fine (check gluten-free if required for diet)
2 tablespoons oil
1 lime, cut into wedges for serving
200 g dried ricestick noodles
2 teaspoons sugar or 8 -10 drops of stevia liquid
2 tablespoons lime juice
8 green onions, slice on an angle
1 cup coriander leaves (cilantro)
1 -2 long green chili, sliced
200 ml coconut milk
2 tablespoons fish sauce (check gluten-free if required for a gf diet)

Steps:

  • To make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, or until tender, drain and rinse well until cool.
  • Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
  • Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
  • To serve as a cold dish, you can now divide this among the serving plates.
  • This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
  • For the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. You may need to add a little extra oil if required, depending on how thick the green curry paste is.
  • Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
  • Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.

Nutrition Facts : Calories 385.2, Fat 20, SaturatedFat 11.1, Cholesterol 42, Sodium 731.6, Carbohydrate 45.3, Fiber 3.2, Sugar 5.1, Protein 9.6

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to make coconut noodles, so feel free to adjust the recipe to your liking.
  • If you don't have time to make the coconut milk from scratch, you can use canned coconut milk. Just be sure to choose a brand that is unsweetened and has no additives.
  • Coconut noodles can be served hot, cold, or at room temperature. They are also a great make-ahead meal, so you can enjoy them throughout the week.
  • To make a vegan version of this dish, simply omit the fish sauce and use vegetable broth instead of chicken broth.

Conclusion:

Coconut noodles are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your liking. So next time you are looking for a quick and easy meal, give coconut noodles a try!

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