Creamy Peanut Coconut Noodles Recipe

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  • Creamy Peanut Coconut Noodles Recipe

    Homemade take away is the inexpensive version of ‘real’ take away. And it can be just as yummy!

     A bowl filled with comforting and creamy peanut coconut noodles to warm your belly! With just a few simple steps, you can make your family a hearty, wholegrain noodle meal. Garnish with roasted peanuts for added crunch.

    Prep Time:
    Cook time:
    Servings: 4

    INGREDIENTS:

    • brown rice noodles: one 350 gm packet
    • coconut oil: 1 tablespoon (or peanut oil)
    • shallots, thinly sliced: 2 (or 1 small red onion) plus extra for garnish
    • garlic cloves, minced: 3
    • ginger, minced: 4 cm piece
    • peanut butter: 1/2 cup
    • coconut milk (full fat): 1 can
    • noodle water, reserved: 1/2 cup
    • soy sauce: 2 tablespoons
    • curry powder: 1 teaspoon
    • chilli flakes: 1 teaspoon (optional)
    • bean sprouts: 1/2 cup
    • coriander leaves, roughly chopped: 1/2 cup (plus more for garnish)
    • roasted peanuts: 1/4 cup (for garnish)
     

    DIRECTIONS:

    Step 1: Cook noodles according to package instructions (reserve cooking water).

    Step 2: In a large pan with high sides, heat oil. Add sliced shallots (or onion) and cook until translucent (about 3-5 minutes).

    Step 3: Add minced garlic and ginger to the pan. Cook for an additional 2 minutes.

    Step 4: Whisk in the peanut butter, coconut milk, reserved noodle water, soy sauce, ground curry powder and chilli flakes. Cook for approximately 3-5 minutes, actively whisking.

    Step 5: Fold bean sprouts and coriander leaves into the sauce.

    Step 6: Add cooked noodles to the pan, and toss until the noodles are evenly coated with the peanut-coconut sauce. Garnish with extra coriander, shallots and chopped peanuts.

    More fast and simple family recipes:

     

    Creamy Peanut Coconut Noodles Recipe

    Ditch take out and make an easy, creamy noodle dish in less than 30 minutes!

    By
    Published:
    Prep Time:
    Cook time:
    Servings: 4

    Ingredients:

    • brown rice noodles: one 12 oz package
    • coconut oil: 1 tablespoon (or peanut oil)
    • shallots, thinly sliced: 2 (or 1 small red onion)
    • garlic cloves, minced: 3
    • ginger, minced: 2 inch piece
    • creamy peanut butter: 1/2 cup
    • coconut milk (full fat): 1 can
    • pasta water, reserved: 1/2 cup
    • soy sauce: 2 tablespoons
    • curry: 1 teaspoon
    • chilli flakes: 1 teaspoon (optional)
    • bean sprouts: 1/2 cup
    • coriander leaves, roughly chopped: 1/2 cup (plus more for garnish)
    • scallions, thinly sliced: 1/4 cup (plus more for garnish)
    • roasted peanuts: 1/4 cup (for garnish)

    Directions:

    Step 1: Cook noodles according to package instructions (resreve cooking water).

    Step 2: In a large saute pan with high sides, heat oil. Add sliced shallots (or onion) and cook until translucent (about 3-5 minutes).

    Step 3: Add minced garlic and ginger to the pan. Cook for an additional 2 minutes.

    Step 4: Whisk in the peanut butter, coconut milk, reserved pasta water, soy sauce, ground curry, and chilli flakes. Cook for approximately 3-5 minutes, while actively whisking.

    Step 5: Fold bean sprouts, coriander leaves, and sliced scallions into the sauce.

    Step 6: Add cooked noodles to the pan, and toss until the noodles are evenly coated with the peanut-coconut sauce. Garnish with extra coriander leaves scallions, and chopped peanuts.