Peanut Coconut Noodles

I absolutely love fresh noodles and I so love that they can be easily bought at the supermarket here. Not so long ago I was experimenting with fresh noodles, so this recipe inspiration came together. The combination of the curry paste, the coconut cream and the peanut butter makes this such a fragrant dish. I also found it extremely filling, so you definitely don’t need a whole lot on your plate.

Hope you get to make this! 🙂

  • Servings: 4-serving
  • Difficulty: medium
  • Print

I absolutely love fresh noodles and I so love that they can be easily bought at the supermarket here. Not so long ago I was experimenting with fresh noodles, so this recipe inspiration came together. The combination of the curry paste, the coconut cream and the peanut butter makes this such a fragra

Summary

  • Course: main course

Ingredients

pack of 1 noodles
1 onion sliced
pack of 1 broccoli slaw (brocolli, cabbage, carrots…)
1 capsicum sliced
2 cups spinach
1 1/2 cups peanut butter
2 tbsps garlic paste
1 can coconut cream / milk
1 tbsp red curry paste
1 tbsp coconut oil
2 tbsps soy sauce
1/3 cup chopped peanuts

Steps

  1. Cook the noodles according to package instructions. You can use spaghetti or fettucine. I bought some fresh noodles so used that in this recipe and it made it so yum! I saved some of the pasta water to help me make the sauce for the dish, so save about 1/3 cup.
  2. In a large pan, add the onions, capscium and garlic to the coconut oil. Have the heat on medium low and let this cook for around 3 mins. Next add the packet of broccoli slaw (store bought or use a combo of shredded cabbage, carrots and broccoli).
  3. Let this cook for 4 minutes or so, then add the spinach, curry paste, soy sauce, peanut butter (smooth or crunchy) and about 1/3 cup of the pasta water.
  4. Use a whisk to help break down the chunky peanut butter . Add the chopped peanut butter and give it all a good mix.
  5. Final step is to add the cooked noodles and give it a toss.
  6. Serve warm.

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