Description
These Creamy Coconut Noodles come together in under 30 minutes and pack so much flavor. These delicious vegan noodles can be enjoyed alone or with a side of veggies and your protein of choice. Minimal ingredients are needed to make these velvety noodles; you may already have most of them on hand!
Ingredients
Scale
- 1 lb 5 oz Asian style noodles*
- 1 cup coconut milk, I used full fat
- 1/4 cup tamari, or soy sauce (I like to use low sodium)
- 1/4 cup pure maple syrup
- 1 tablespoon chili garlic paste, or chili paste of choice
- 1 tablespoon toasted sesame oil
- 1 tablespoon white miso paste
- 1–2 cloves garlic, grated
- 1 teaspoon grated ginger
- Salt, to taste
- oz stir fry noodles*
Instructions
- If using home cooked noodles, prepare your noodles and set them to the side. They will cook for a few minutes in the sauce, so I would recommend cooking them until al dente.
- If using pre-packaged noodles, like I did, you can add them to the pan right when you add the sauce in.
- To a medium sized bowl, add the garlic, ginger, maple syrup, tamari, toasted sesame oil, miso paste, chili paste and pinch of salt. Whisk sauce until everything is mixed together. Pour in the coconut milk and mix again until well combined.
- Heat a large pan over medium heat, add in noodles and then pour sauce over. I like to place the lid on for a few minutes, to help steam the noodles so they’re easier to separate. Cook noodles and sauce together until sauce has thickened a little bit and noodles are completely warmed through, about 7-10 minutes.
- Noodles can be garnished with sliced scallions and toasted sesame seeds, if desired. Allow noodles to cool for a few minutes before enjoying.
Notes
Asian style noodles: rice noodles, soba noodles, ramen noodles, udon noodles, lo mein noodles
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dinner, VEgan
- Method: Stovetop
- Cuisine: Asian Inspired
