Coconut Milk Noodles With Asian Veggies

READY IN: 15mins
Recipe by bluetangerine

Excellent, super-easy recipe that is almost like a creamy Oriental Alfredo-sauce substitute!

Top Review by Anglo Mama in Israel

This turned out to be a tasteless pasty white glob of starch. The recipe called for 3 1/2 oz. of coconut milk and the same amount of water. There's NO WAY you can cook the noodles in that little liquid - 7 oz. total of liquid is nothing! So I think the amounts are off in this recipe. I also couldn't find water chestnuts nor did I have any curry powder so with the ginger and coconut milk and sesame seeds it seemed more of a dessert except I kept biting into the baby corn which really didn't "go" with the rest of the flavors.......

Ingredients Nutrition

Directions

  1. In a small-to-medium saucepan, combine coconut milk, water, water chestnuts, ginger, baby corn and curry powder.
  2. Let simmer on medium heat until light bubbling occurs.
  3. Add noodles and cover.
  4. Let cook for about 3-5 minutes, until noodles are tender.
  5. Serve immediately and sprinkle sesame seeds and peanuts on top.
  6. Enjoy!

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