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Bowl of quick spicy coconut noodles garnished with herbs and chili

Quick Spicy Coconut Noodles

A quick and flavorful dish featuring tender noodles coated in a rich, spicy coconut sauce with your choice of protein and crisp vegetables. Perfect for a weeknight meal when you crave something exotic and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rice noodles dry
  • 1 can full-fat coconut milk 13.5 oz
  • 2 tbsp red curry paste
  • 1 cup chicken or vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • 8 oz chicken breast or firm tofu sliced
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
For Garnish
  • fresh cilantro chopped
  • chili flakes optional

Equipment

  • Large pot
  • Large pan or wok
  • Knife
  • Cutting board

Method
 

Preparation
  1. Cook rice noodles according to package directions; drain and set aside.
  2. Slice chicken or tofu, chop bell pepper and broccoli, and mince garlic and grate ginger.
Cooking
  1. Heat a large pan or wok over medium heat. Cook sliced chicken or tofu until browned, then remove from the pan.
  2. Add minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant. Stir in red curry paste and cook for 1 minute.
  3. Pour in coconut milk and broth, bringing the mixture to a simmer. Add bell pepper and broccoli, cooking until the vegetables are tender-crisp.
  4. Return the cooked protein to the pan. Stir in soy sauce, brown sugar, and lime juice, then add the prepared noodles and toss to coat.
Serving
  1. Serve the noodles immediately, garnished with fresh cilantro and optional chili flakes.

Notes

For extra heat, add more red curry paste or a pinch of cayenne pepper. This recipe is also great with shrimp or a variety of other vegetables like snap peas or carrots.