Wednesday, 20 June 2018

What We Ate Wednesday--Coconut Lime Sauce Noodle Bowl

Hello lovelies! It is that time of year when you want to eat lighter foods as the thought of standing over your cooker makes you want to cry.

Or maybe that's just me.

We eat lots of noodle bowls this time of year as they come together quickly and taste good cold. The noodles I buy are brown rice noodles from Tesco that come in little nests. You pour boiling water from the kettle over them and 4 minutes later....pasta is done. Just about as long as it takes to stir fry the vegetables.

We do several variations of these with mostly the same vegetables, just a different sauce. And that's absolutely OK.

This one has quickly become a favourite and seems to make it into the rotation more than the others. If you use 2 noodle nests, it makes enough for 4-5 bowls. Perfect for two greedy vegans (with some leftovers.)

Coconut Lime Sauce Noodle Bowl

crushed garlic (we use about 4 cloves)
a TB of peeled and chopped ginger root
100g curly kale, destemmed and torn into bite sized pieces (about 4 cups)
half a pepper, sliced into strips
half a carrot, cut into matchsticks
1 tin of chickpeas, drained and rinsed
2 noodle nests
2 TB sesame seeds (for garnish)

165ml coconut milk (I buy these tiny tins of coconut milk that are this size --see picture below--but this is roughly a half a cup plus a few TB coconut milk if you can 't get it in wee tins like me)
3 TB lime juice (from a bottle is fine)
1/2 tsp liquid sweetener (I use Golden Syrup)
1/4 tsp salt
2 TB tamari/soy sauce
1 TB toasted sesame oil
1/2 tsp chilli flakes

1. Make your sauce and set aside.
2. Tear up your noodle nests and put them in a small pot and boil your kettle.
3.  In a large pot cook your garlic and ginger in a splash of oil or water until the kettle boils.
4. Pour the boiling water over the noodle nests and set your time for whatever the package directions say--mine say 4 minutes. When done, drain the noodles and set aside.
5. As soon as you add the water to the noodles throw all the ingredients in a large pot and cook until softened. You may need to add a splash of water to help the kale along.
6. When it is ready, add the noodles and the sauce and heat until the sauce is bubbling.
7. Sprinkle with sesame seeds.

Image result for full moon coconut milk
We have discovered these wee tins of coconut milk that are 4 for £1 at B&M Bargains. They are 165ml and perfect to add to a recipe. No more having to separate the coconut milk, freeze the other half or remember to have a second coconut recipe later in the week.

Stay tuned next week for some more quick and cool summer recipes.


  1. Looks like a good summer supper for your ma, but not for your step-pa. There's a couple of "irritable" ingredients in there.

  2. Yum yum! I upped the kale so I could use a whole can of coconut milk. And I am lazy so I blitzed the pepper and carrot in the food processor instead of cutting into ribbons.