Description
Indulge in the warmth and richness of Miso Coconut Curry Noodles, a delightful dish that combines chewy rice noodles with creamy coconut milk and savory miso. This recipe is perfect for cozy evenings or impressing guests with its vibrant flavors and aromas. Quick to prepare, it allows for customization based on your favorite vegetables, making it a versatile addition to your weeknight dinner rotation.
Ingredients
Scale
- 8 oz rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp miso paste (white or red)
- 2 cups mixed fresh vegetables (bell peppers, zucchini, spinach)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- Fresh cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add oil and sauté minced garlic and ginger until fragrant (about 1 minute).
- Pour in coconut milk and stir in miso paste until well combined. Simmer gently until slightly thickened.
- Add chopped vegetables to the skillet and cook until tender yet vibrant (about 5 minutes).
- Mix cooked noodles into the skillet, tossing gently to coat with the curry sauce.
- Remove from heat and finish with lime juice and chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 23g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg