My Coconut Lime Noodles are quick and easy to make and packed with so much flavor! These noodles are creamy, tangy, and refreshing, making them the ultimate vegan comfort food. This recipe comes together in about 20 minutes and is perfect for a side dish, or you can serve it with veggies/protein for a full meal.
When it comes to summer dinners, it’s important that they’re quick and easy to make, packed with flavor, and refreshing enough to enjoy outside. This Coconut Lime Noodle Recipe ticks all the boxes and can be enjoyed as a side dish or main meal. I like to it serve with tofu and veggies for a plant-based lunch or dinner the whole family will love.
Why You’ll Love These Flavorful Noodles
- Easy to make – I love this noodle recipe because it takes only about 20 minutes, from start to finish, to prepare. I can easily throw it together for a last-minute lunch or side dish to accompany dinner.
- Full of flavor – The coconut lime sauce requires a few ingredients, but there’s a good chance you already have them on hand. The coconut milk is creamy and pairs well with the other ingredients, specifically the fresh lime juice and zest. You can also add in extra chili paste if you want some heat.
- Versatile – I usually make this recipe for a quick lunch, but it can also be enjoyed as a side dish or filling dinner. It goes great with veggies and a plant-based protein like tofu, tempeh, or chickpeas. You can also enjoy it with chicken if you’re not a vegetarian.
Why Your Body Will Love These Tasty Noodles
Coconut Milk – Coconut milk is a good source of healthy fats, including medium-chain triglycerides. MCTs are a type of fat that’s easily absorbed and utilized by the body for energy, and can be used to aid in weight loss.
Limes – Fresh limes are a great source of vitamin C and antioxidants. Both nutrients help support and boost the immune system by increasing the production of white blood cells, which are essential for the body to fight off infections.
Coconut Lime Noodle Recipe Ingredients
- Noodles – I suggest an Asian-style noodle for this recipe. I love these Thai wheat noodles that come pre-cooked, but you can also use rice noodles or udon-style noodles that you cook beforehand.
- Coconut Milk – I used full-fat coconut milk because I love how rich it makes this sauce, but lite coconut milk can also be used. This is a savory dish, so be sure to use unsweetened coconut milk.
- Lime – I like to add both fresh lime juice and zest to this recipe. I recommend using the juice from a fresh lime, rather than bottled juice, because it will give the sauce the freshest lime flavor. Both will work, though.
- Tamari – You can use tamari or soy sauce for this recipe. I prefer using low-sodium versions to be a bit healthier.
- Maple Syrup – Pure maple syrup is my go-to sweetener when a sauce recipe calls for it. You could also use honey, agave syrup, or even date paste.
- Toasted Sesame Oil – Toasted sesame oil adds a rich, nutty flavor and is often used in my Asian-inspired recipes. A neutral-flavor oil or extra coconut milk can be substituted if needed.
- White Miso Paste – You can typically find white miso paste at most grocery stores. I found mine at Trader Joe’s, and the little bag is great for storage. Yellow miso paste can also be used.
- Chili Paste – I’ve been using this chili garlic sauce (pictured above) for a while now, and I love its flavor and the perfect balance of spice. However, any kind of chili sauce or paste can be used in this recipe. Chili crunch can also be substituted.
How To Make Creamy Coconut Lime Noodles
- To a medium-sized bowl, add the coconut milk, lime juice, maple syrup, tamari, toasted sesame oil, miso paste, chili paste, garlic, and a pinch of salt. Whisk the sauce until everything is mixed and well combined.
- Heat a large pan over medium heat, and pour in the sauce. Let the sauce cook for a few minutes, until any lumps in the coconut milk have dissolved and the sauce is starting to bubble, about 3 minutes. Add in the cooked noodles and mix them with the sauce. Cook the noodles and sauce together until the sauce has thickened slightly and the noodles are completely warmed through, about 7-10 minutes.
- Add in the lime zest, mix everything, and turn the heat off. The noodles can be garnished with sliced scallions, cilantro, and extra lime zest. Let the noodles cool for a few minutes before enjoying them.
Recipe Frequently Asked Questions
- These coconut noodles are vegan.
- To make this recipe gluten-free, use gluten-free noodles, such as rice noodles. Also, make sure you are using a gluten-free tamari or soy sauce.
- How many servings does this recipe make? It makes about four side-dish-sized portions or two large portions.
- How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. Reheat in the microwave or in a skillet on the stovetop.
- Are these noodles spicy? Mine were a little spicy, but I attribute that to the chili garlic sauce I used. You can make yours as spicy or as mild as you like.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Vegetarian Noodle Recipes?
Sweet and Spicy Stir Fry Noodles
Noodles with Cabbage and Carrots
Print
Coconut Lime Noodles
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Vegan
Description
My Coconut Lime Noodles are quick and easy to make and packed with so much flavor! These noodles are creamy, tangy and refreshing, making them the ultimate vegan comfort food. This recipe comes together in about 20 minutes and is perfect for a side dish or you can serve with veggies/protein for a full meal.
Ingredients
- 1 lb 5 oz cooked Asian style noodles*
- 1 cup coconut milk, I used full fat
- 2 tablespoons fresh lime juice
- 1/4 cup tamari, or soy sauce (I like to use low sodium)
- 1/4 cup pure maple syrup
- 1 tablespoon white miso paste
- 1 teaspoon toasted sesame oil
- 1–2 cloves garlic, grated
- 2 teaspoons lime zest
- Chili garlic paste, or chili crunch to taste, depending on how spicy you want it to be**
- Salt, to taste
- Sliced green onion and cilantro for serving, if desired
Instructions
- To a medium-sized bowl, add the coconut milk, lime juice, maple syrup, tamari, toasted sesame oil, miso paste, chili paste, garlic and pinch of salt. Whisk sauce until everything is mixed together and well combined.
- Heat a large pan over medium heat, and pour in the sauce. Let sauce cook for a few minutes, until any lumps in the coconut milk have dissolved and sauce is starting to bubble, about 3 minutes. Add in the cooked noodles and mix the noodles with the sauce. Cook noodles and sauce together until sauce has thickened a little bit and noodles are completely warmed through, about 7-10 minutes.
- Add in the lime zest, mix everything together and turn the heat off. Noodles can be garnished with sliced scallions, cilantro and extra lime zest. Let the noodles cool for a few minutes before enjoying them.
Notes
*I love using the pre-cooked Thai Wheat Noodles from Trader Joe’s for this recipe. They can either be thrown right into the pan with the sauce and they will slowly cook and separate in there. OR you can add the noodles to boiling water for a few minutes, beforehand, to help them break up before adding them into the sauce. Either way will work.
**I used 1 tablespoon of chili garlic paste and mine was definitely on the spicy side.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Vegan, Dinner
- Method: Stovetop
- Cuisine: American
Leave a Reply