Looking for a quick, satisfying meal that’s bursting with bold flavors? Spicy Coconut Milk Noodles might just be your new favorite recipe! With creamy coconut milk, a spicy kick, and chewy noodles, this dish combines rich textures and flavors to create restaurant-quality meal in your own kitchen. Plus, it’s endlessly customizable, making it suitable for any diet or occasion.Why You’ll Love Spicy Coconut Milk Noodles:Rich and Creamy: Coconut milk creates a luscious, velvety sauce that coats every noodle perfectly.Perfectly Spicy: Adjust the heat to your preference for a dish that warms you from the inside out.Quick and Easy: Ready in under 20 minutes, it’s ideal for busy nights.Customizable: Use your favorite noodles, proteins, or veggies to make it your own.Variations and Substitutions:Add Protein: Add shrimp or chicken for extra protein.Gluten-Free: Use gluten-free noodles and tamari instead of soy sauce.Extra Veggies: Include broccoli, zucchini, mushrooms, or snap peas for a more nutritious meal.Frequently Asked QuestionsQ: Can I make Spicy Coconut Milk Noodles ahead of time?A: Yes! You can prepare the sauce ahead and store it in the fridge for up to 3 days. Reheat gently (adding a little water to loosen if needed) and toss with freshly cooked noodles before serving.Q: Is this dish very spicy?A: It can be, depending on how garlic paste you use. Start small and adjust to taste. You can also omit chili or add extra coconut milk to reduce the spice level.Q: How do I store leftovers?A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.Serving Suggestions- Pair these noodles with a side of Crunchy Thai Salad or Pork Dumplings for a complete meal.Are you looking for more yummy noodle recipes? Check out some of my favorites!Viral Trader Joe’s Beef + Noodle Salad30-Minute Chicken RamenBetter Than Take-Out Beef Lo Mein
Ingredients
- 2 teaspoons avocado oil
- 7 cloves garlic minced
- 1 ½ tsp fresh minced ginger
- 1 ½ tsp lemongrass paste optional
- 1 ½ tbsp soy sauce
- 1 ½ tbsp garlic chili paste
- 12 oz uncooked ramen noodles seasoning packets discarded
- 2 cans 13.5oz per can unsweetened full fat coconut milk
- ½ cup water
- ¾ tsp sea salt
- 1 lime quartered
- 4 scallions sliced
- ¼ cup fresh cilantro
Instructions
- Heat large saucepan over medium heat and add teaspoons avocado oil garlic, ginger and optional lemongrass paste. Stir for a minute or two, then add the soy sauce and garlic chili paste, stirring, for another minute.
- Pour in the coconut milk. Stir to combine everything, then bring it to a simmer, lower the heat and leave it for 3-5 minutes.
- Add the noodles directly into the broth add ½ cup water and salt. Stir, then cover, simmering for the time indicated on package directions.
- Divide the noodles and between bowls, spooning extra sauce into each bowl. Squeeze a wedge of lime over each bowl, then top with the scallions and cilantro.
Tried this recipe?Let us know how it was!
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