Asian Coconut Peanut Rice Noodles with Vegetables
This dinner is everything; It’s sweet from the peanut butter, creamy from the coconut milk, crunchy from the peanuts and veggies, salty from the soy sauce, spicy from the Sriracha and sour from the lemon!! The noodles bring all the flavours together and it is absolutely delicious.
Every time I make this recipe it turns out different, solely based on the ingredients I have on hand. Sometimes have broccoli, carrots and chicken. Other times I have tofu, pickled red onions and sesame seeds. The sauce is always the same, but you can add any vegetable or protein you like or have handy. This recipe is so versatile- and can be easily tailored to suit your unique palette!
1 can coconut milk
1/4 cup natural peanut butter
2 tbs sriracha (more or less depending on your heat preference)
1 tbs soy sauce
1/2 lemon, juiced
1 tsp chilli flakes
3 cm piece of ginger, finely grated
1 clove garlic, chopped
1 tbs grape-seed oil (or vegetable)
Chopped peanuts or sesame seeds for garnish
1 pack rice virmachelli noodles
Any vegetable and protein you want, I like to use:
1 head broccoli, chopped
1 large carrot, julienned
2 green onions, sliced for garnish
1 pack extra firm tofu, cubed and seared
In a large pan on medium high heat add oil, ginger, garlic and chilli flakes. Stir for 1 minute then add the coconut milk, peanut butter and stir till smooth. Add sriracha, soy sauce and lemon juice and let simmer for 5 minutes. Taste for seasoning and adjust to your taste. Cook the noodles according to the package. I like to steam my vegetables and then add them to the sauce with the noodles. Mix everything together and top with crunchy chopped peanuts, a squeeze of lemon juice and freshly chopped green onions.