A busy day with no time to cook prompted me to make a recipe from Quick-Fix Vegetarian even quicker. I adapted the recipe for coconut rice noodles, using leftover cooked linguine instead of preparing rice noodles and added extra coconut milk to make it more saucy and help the noodles heat up more quickly. I tossed in some thawed frozen peas, although the addition of some leftover cooked veggies such as broccoli would have been nice as well, or if you have time, you can sauté other veggies of choice, such as red bell pepper.
A generous sprinkling of cilantro (or parsley, if you’re out of cilantro like I was) and a squeeze of lime added sparkle, with some cashews on top to add a bit of crunch. Well, I had planned to use cashews, but at the last minute I noticed some fried rice noodles in the cupboard, so I used them instead for a nice change. I thought the dish might need some extra heat, so I brought the Sriracha sauce to the table, but it turned out the red pepper flakes provided just the right amount, more as a background of heat rather than being in the forefront. (of course, if you don’t like heat, you can leave it out or use less.) Start to finish, this easy and versatile dinner was ready in about 15 minutes. Now that’s a quick fix!
Spicy Coconut Noodles
Adapted from Quick-Fix Vegetarian.
1 tablespoon neutral vegetable oil
8 ounces extra firm tofu, cut into 1/2-inch dice
3 green onions, chopped
1 1/2 teaspoons grated ginger
1 can unsweetened coconut milk
3 tablespoons soy sauce
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper, or to taste
Salt and freshly ground black pepper
8 ounces cooked rice noodles or linguine
1/2 cup thawed frozen peas
1/4 cup chopped fresh cilantro or parsley
Lime wedges, for garnish
Crushed cashews, for garnish
8 ounces extra firm tofu, cut into 1/2-inch dice
3 green onions, chopped
1 1/2 teaspoons grated ginger
1 can unsweetened coconut milk
3 tablespoons soy sauce
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper, or to taste
Salt and freshly ground black pepper
8 ounces cooked rice noodles or linguine
1/2 cup thawed frozen peas
1/4 cup chopped fresh cilantro or parsley
Lime wedges, for garnish
Crushed cashews, for garnish
Heat the oil in a skillet or wok over medium high heat. Add the tofu and stir-fry until golden brown, about 5 minutes. Add the green onions and ginger and stir-fry another 30 seconds. Reduce heat to low and stir in the coconut milk, soy sauce, sugar, and crushed red pepper. Season with salt and pepper to taste. Add the cooked noodles and peas and toss gently to combine until heated through, about 5 minutes. Taste and adjust the seasoning, adding more soy sauce or sugar if needed, to balance the flavors. Serve sprinkled with the cilantro and garnished with lime wedges and cashews.
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Major YUM!
I was made this spicy coconut noodles for dinner tonight, and it was delicious! I was a little nervous it wouldn't have enough depth of flavor, but it turned out scrumptious. even my hubby was loved eating this…as long as he can use his fingers. thank you for shearing your post.