Coconut Lime Noodles with Crispy Ginger and Chili Oil
Get ready to twirl your fork into a bowl of pure bliss! These Coconut Lime Noodles are creamy, zesty, and topped with crispy ginger for the ultimate crunch. Add a drizzle of spicy chili oil, and you've got a dish that's bold, fresh, and downright irresistible—let's cook it up!
4.4 out of 5 (5 ratings)
Prep Time
20 minutes
Cook Time
15 minutes
Servings
4 servings
Cuisine
Asian Fusion
Ingredients
- •200g rice noodles
- •1 tablespoon vegetable oil
- •2 tablespoons fresh ginger, julienned
- •2 red chilies, thinly sliced
- •1/4 cup chili oil
- •1 can (400ml) coconut milk
- •2 tablespoons soy sauce
- •1 tablespoon lime juice
- •1 teaspoon fish sauce
- •1 tablespoon brown sugar
- •1 cup baby spinach leaves
- •2 green onions, thinly sliced
- •1/4 cup fresh cilantro, chopped
- •Lime wedges for serving (optional)
Instructions
- 1
Cook the rice noodles according to the package instructions. Drain and set aside.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the julienned ginger and cook, stirring occasionally, until golden and crispy. Remove the crispy ginger with a slotted spoon and set aside on a paper towel-lined plate.
- 3
In the same pan, add the sliced red chilies and cook for 1-2 minutes until slightly softened. Stir in the chili oil, then remove from heat and set aside.
- 4
In a separate saucepan, pour in the coconut milk and bring it to a gentle simmer over medium heat. Add the soy sauce, lime juice, fish sauce, and brown sugar. Stir until the sugar has dissolved and the sauce is smooth.
- 5
Add the cooked rice noodles to the coconut lime sauce, tossing gently to coat the noodles evenly. Cook for 1-2 minutes to let the flavors meld together.
- 6
Stir in the baby spinach leaves and allow them to wilt slightly. Remove the pan from heat.
- 7
Transfer the noodles to serving bowls. Top with the crispy ginger, chili oil mixture, sliced green onions, and chopped cilantro.
- 8
Serve with lime wedges on the side for an extra burst of freshness, if desired.
Nutrition Information
Calories
420 calories
Protein
6g
Carbs
48g
Fat
22g
Frequently Asked Questions
Q: Can I use a different type of noodle instead of rice noodles?
A: Yes, you can substitute rice noodles with other noodles like soba, udon, or even spaghetti if that's what you have on hand. However, keep in mind that the texture and cooking times may vary. Adjust the cooking time accordingly and ensure they are not overcooked before adding to the sauce.
Q: What can I use as a substitute for fish sauce?
A: If you don't have fish sauce or prefer not to use it, you can replace it with soy sauce or tamari for a vegetarian option. For a similar depth of flavor, you can also use a mix of soy sauce and a small amount of miso paste or a splash of Worcestershire sauce (if not vegetarian).
Q: Can I make this recipe less spicy?
A: To reduce the spiciness, you can use only one chili or omit the chilies altogether. You can also decrease the amount of chili oil or replace it with a mild sesame or vegetable oil. For a completely mild version, leave out both the fresh chilies and chili oil and focus on the lime and coconut flavors.
Q: How should I store leftovers, and how long will they last?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of coconut milk or water to loosen the noodles and prevent them from drying out. Reheat gently over low heat on the stovetop or in the microwave.
Q: Is there a way to add more protein to this dish?
A: Yes, you can add protein by including cooked shrimp, chicken, tofu, or even a fried egg on top. If using tofu, pan-fry it until crispy before adding it to the dish. For shrimp or chicken, cook them separately with a bit of oil and season lightly with salt before mixing them into the noodles.
Q: Can I prepare any components in advance?
A: Yes, you can prepare several components ahead of time. Cook and store the rice noodles, chop the vegetables and herbs, and make the crispy ginger up to 24 hours in advance. Keep everything stored in separate airtight containers in the refrigerator, then assemble and heat the dish when ready to serve.
Q: What can I use if I don’t have fresh ginger?
A: If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger as a substitute in the coconut sauce. However, you won’t be able to make the crispy ginger topping. Instead, you can garnish the dish with fried shallots or toasted garlic for a similar crispy texture.
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