coconut rice noodles

These coconut rice noodles are packed with spring green vegetables like asparagus, spinach, and zucchini, and only need about 15 minutes from start to finish. Vegan, gluten free (with brown rice noodles), and with a creamy coconut milk ginger base.

Spring Green Vegetable Coconut Rice Noodles

coconut oil

onion

garlic

ginger

zucchini

sea salt (to taste)

pepper

cayenne pepper (to taste)

400 ml canned coconut milk

vegetable broth

brown rice noodles

green asparagus (woody ends removed)

sprouting broccoli

baby spinach

lime juice

cilantro

In a large pot, heat the oil over low-medium heat. Add the onion and sauté for a couple of minutes, or until softened and fragrant.

Add the garlic, ginger, and zucchini, cook for another minute. Stir in the salt, pepper, and cayenne pepper and cook for another 30 seconds.

Pour the coconut milk and vegetable broth into the pot, cover, and increase the heat to high to bring to a low boil. Prepare the rice noodles according to package instructions while you&#39;re waiting. Do not cook the rice noodles in the broth.

Once the broth has reached a low boil, reduce the heat to medium. Add the asparagus and broccoli, cooking for two minutes, covered, or until the asparagus is bright green and just tender.

Remove from the heat and stir in the spinach. Ladle out into bowls and add the prepared rice noodles.

Top each bowl with a squeeze of lime juice and a few cilantro leaves, and serve hot.

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Spring Green Vegetable Coconut Rice...

Top 1 coconut rice noodles recipes from across the web

The most viewed coconut rice noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spring Green Vegetable Coconut Rice...

The most viewed coconut rice noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine