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–+ servings
Coconut Noodles in a dinner bowl

Creamy Peanut Coconut Noodles

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
The only way to make a peanut sauce even better is to add some creamy coconut: a match made in the sauce heavens! These smooth and mildly spicy coconut noodles are so versatile. Plus, they're quick and easy to throw together and perfect for "Meatless Monday."

Ingredients

The Sauce

  • ½ cup all-natural peanut butter
  • ½ cup coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons finely minced fresh ginger
  • 1 tablespoon honey, sub maple syrup for vegan
  • 1 tablespoon fresh squeezed lime juice, from ½ lime
  • 1 teaspoon Sriracha
  • 2 cloves garlic, finely minced

The Noodles

  • 1 lb. soba noodles
  • 1 cup frozen edamame
  • 2 tablespoons coconut oil
  • ½ medium onion, thinly sliced
  • 1 pint cherry tomatoes
  • 2 bell peppers, any color, thinly sliced
  • 2 carrots, cut into matchsticks
  • 1 cup snap peas, chopped in half
  • 2 small handfuls of bean sprouts
  • Cilantro, sesame seeds, and lime wedges, to serve

Instructions 

  • Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot.
    1 lb. soba noodles, 1 cup frozen edamame
    image for recipe instruction
  • While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together.
    ½ cup all-natural peanut butter, ½ cup coconut milk, 3 tablespoons soy sauce, 2 tablespoons finely minced fresh ginger, 1 tablespoon honey, 1 tablespoon fresh squeezed lime juice, 1 teaspoon Sriracha, 2 cloves garlic
    image for recipe instruction
  • Add the coconut oil to a large skillet over medium-high heat, sauté onion until translucent, about 3 minutes. Add the cherry tomatoes, bell peppers, and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute.
    2 tablespoons coconut oil, ½ medium onion, 1 pint cherry tomatoes, 2 bell peppers, 2 carrots, 2 small handfuls of bean sprouts, 1 cup snap peas
    image for recipe instruction
  • Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime wedges on the side.
    Cilantro, sesame seeds, and lime wedges, to serve
    image for recipe instruction
Serving: 1 serving = ⅙ of the recipe, Calories: 543kcal, Carbohydrates: 79g, Protein: 23g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 1249mg, Potassium: 929mg, Fiber: 6g, Sugar: 12g, Vitamin A: 5209IU, Vitamin C: 86mg, Calcium: 119mg, Iron: 6mg