Description
Creamy Tomato Coconut Noodles are a cozy, flavor-packed dish that blends creamy coconut milk with rich tomato sauce for a comforting, lightly spiced bowl of noodles. It’s quick, satisfying, and perfect for a weeknight dinner that feels special without any fuss.
Ingredients
Units
Scale
- 200 g noodles (rice noodles or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes (optional)
- 1 can (400 ml) coconut milk
- 1 cup (240 ml) tomato puree or crushed tomatoes
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- Salt and pepper, to taste
- Juice of 1/2 lime
- Fresh basil or cilantro, for garnish
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic, onion, and ginger; sauté until fragrant and softened.
- Stir in chili flakes, tomato puree, soy sauce, and brown sugar. Let simmer for 5 minutes.
- Pour in coconut milk and stir until the sauce becomes smooth and creamy. Simmer for another 5–7 minutes, allowing the flavors to blend.
- Season with salt, pepper, and lime juice to taste.
- Add the cooked noodles to the pan and toss to coat evenly in the sauce.
- Serve warm, garnished with fresh basil or cilantro.
Notes
- Use rice noodles for a gluten-free option.
- Adjust spice level by adding more or less chili flakes.
- Great with added veggies like spinach, bell peppers, or mushrooms.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg