Peanut and coconut noodles
Peanut and coconut noodles is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This main course has 841 calories, 31g of protein, and 46g of fat per serving. For $2.38 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2126 would say it hit the spot. A mixture of green bell pepper, canned coconut milk, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Eat Good 4 Life. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is super. Peanut butter coconut tofu with noodles, thai coconut peanut chicken noodles, and Spicy Peanut Coconut and Prawn Noodles are very similar to this recipe.
Servings: 4
Ingredients:
12 oz broccoli slaw
1 full fat can coconut cream, or coconut milk
1 tbsp coconut oil
4 garlic cloves
1 green pepper, sliced
1/4 cup reserved pasta water
1/3 cup chopped peanuts
1 tbsp red curry paste
1/2 cup organic smooth peanut butter
2 tbsp soy sauce
3 oz fresh organic spinach
12 oz thin whole wheat spaghetti
Equipment:
frying pan
whisk
Cooking instruction summary:
Prepare spaghetti according to package instructions.In a large skillet add the coconut oil and sliced pepper. Cook for 3-5 minutes. Add the garlic cloves and broccoli slaw and cook for another 3 minutes or so. Add the coconut cream, pasta water, curry paste, soy sauce and peanut butter. With a wire whisk, whisk until the peanut butter dissolves and the sauce is properly combined with the veggies.Add the fresh spinach and chopped peanuts and incorporate well. Turn heat off and toss the cooked pasta with the sauce. Serve while still warm.Note: I used 1/4 cup of the reserved pasta water because I used coconut cream. If you use coconut milk you may need just 1-2 tbsp of the reserved pasta water.Recipe adapted from Momtastic
Step by step:
1. Prepare spaghetti according to package instructions.In a large skillet add the coconut oil and sliced pepper. Cook for 3-5 minutes.
2. Add the garlic cloves and broccoli slaw and cook for another 3 minutes or so.
3. Add the coconut cream, pasta water, curry paste, soy sauce and peanut butter. With a wire whisk, whisk until the peanut butter dissolves and the sauce is properly combined with the veggies.
4. Add the fresh spinach and chopped peanuts and incorporate well. Turn heat off and toss the cooked pasta with the sauce.
5. Serve while still warm.Note: I used 1/4 cup of the reserved pasta water because I used coconut cream. If you use coconut milk you may need just 1-2 tbsp of the reserved pasta water.Recipe adapted from Momtastic
Nutrition Information:
covered percent of daily need
