Coconut noodles
Spicy Coconut Noodles
Serves 2
A simple, quick and tasty vegan meal 🙂
Cook Time
20 min
Cook Time
20 min
  1. Rice or Udon Noodles
  2. 1 large can unsweetened coconut milk
  3. 2 tablespoons tomato puree
  4. 1 green chilli (de-seeded and chopped)
  5. 1 teaspoon chilli powder
  6. 1 teaspoon pink himalayan salt
  7. 1 tablespoon chilli paste
  8. 2 sweet peppers (de-seeded and chopped)
  9. 1/2 cup chopped fresh coriander
  10. 1/4 cup shredded coconut, toasted (optional)
  1. Cook the noodles according to the package directions, set aside.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chilli powder, salt, and chilli paste.
  3. Bring to a boil, add the chopped chilli and sweet peppers, then reduce the heat and simmer for 3 to 5 minutes.
  4. Add the fresh coriander.
  5. Stir the noodles into the sauce.
  6. Top with the shredded coconut (if desired).
Adapted from
Eat Plants Not Animals