Coconut Milk Noodles With Asian Veggies |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Excellent, super-easy recipe that is almost like a creamy Oriental Alfredo-sauce substitute! Ingredients:
1 (3 1/2 ounce) can coconut milk |
3 1/2 ounces water |
1 (45 ounce) can baby corn |
1 (13 1/2 ounce) can water chestnuts |
1 teaspoon red curry powder |
1 teaspoon ground ginger |
1 (8 ounce) package dry rice noodles |
1/4 cup roasted peanuts |
1 tablespoon sesame seeds |
Directions:
1. In a small-to-medium saucepan, combine coconut milk, water, water chestnuts, ginger, baby corn and curry powder.
2. Let simmer on medium heat until light bubbling occurs.
3. Add noodles and cover.
4. Let cook for about 3-5 minutes, until noodles are tender.
5. Serve immediately and sprinkle sesame seeds and peanuts on top.
6. Enjoy!
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