Description
A vibrant, one-pan noodle dish with creamy coconut chili sauce and fresh vegetables, perfect for quick weeknight dinners.
Ingredients
- Rice Noodles: 200 grams, tender noodles that soak up the coconut chili sauce
- Coconut Milk: 1 cup, adds creamy richness and balances the heat
- Red Bell Pepper: 1 medium, julienned, adds sweetness and vibrant color
- Carrots: 1 cup, julienned, provides crunch and natural sweetness
- Broccoli Florets: 1 cup, adds earthy flavor and slight bite
- Garlic: 3 cloves, minced, aromatic base for flavor
- Chili Flakes: 1 tsp, adds gentle heat
- Cilantro: 2 tbsp, chopped, for fresh garnish and brightness
Instructions
- Preheat Your Equipment: Heat a large skillet or wok over medium heat for even cooking.
- Combine Ingredients: Mix coconut milk, garlic, and chili flakes in a bowl for the sauce.
- Prepare Your Cooking Vessel: Lightly oil the skillet to prevent sticking.
- Assemble the Dish: Add carrots, bell pepper, and broccoli to the skillet and sauté for 3-4 minutes.
- Cook to Perfection: Pour the coconut chili sauce over vegetables, add noodles, and toss until heated through and coated evenly.
- Finishing Touches: Sprinkle chopped cilantro over the top and give a final toss.
- Serve and Enjoy: Plate immediately, enjoying the aroma and colors that make this dish irresistible.
Notes
- Toast garlic slightly for deeper aroma.
- Keep vegetables crisp to contrast creamy noodles.
- Adjust chili slowly to control spice.
- Use freshly grated coconut if available for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 350 mg
- Fat: 18 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Protein: 7 grams
- Cholesterol: 0 mg
Keywords: One Pan, Coconut Chili, Veggie Noodles, Easy Dinner, Vegan, Weeknight Meal