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

Keywords: Customize this dish by adding seasonal vegetables like carrots or broccoli. For added spice, include chili flakes or Sriracha according to taste. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently with a splash of water.