ZUCCHINI COCONUT NOODLES
Provided by Jeanine Donofrio
Yield serves 2
Number Of Ingredients 17
Steps:
- Heat coconut oil over low heat. Add most of the scallions, grated ginger and the lemongrass piece (whole, you'll remove it later). Add the coconut milk and fish sauce and simmer over low heat, stirring occasionally, while you prep everything else. (about 20 mins). Add lime juice and a pinch of sugar. Taste and adjust. If it becomes too thick as it reduces, add a few tablespoons of water.
- Dice & deseed your tomatoes and add those to the pan.
- Prep zucchini noodles and set those aside.
- Chop amaranth leaves and add those to the pan. Stir them in until just wilted.
- Add basil and stir until wilted.
- Turn heat off, remove the lemongrass piece, add zucchini noodles and serve into bowls immediately (you don't want the zucchini noodles to cook).
- Top bowls with cilantro, crushed peanuts, and serve with chili-garlic sauce.
ZUCCHINI NOODLES IN COCONUT MILK
The Zucchini Noodles in Coconut Milk recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Rinse and finely grate zucchini.
- Rinse basil, shake dry, pluck leaves and finely chop.
- In a pot, bring coconut milk, 50 ml (approximately 3 tablespoons) water, grated zucchini and noodles to a boil. Simmer on low heat until noodles are just al dente, about 3 minutes, stirring constantly. Stir in oil and basil. Check temperature before feeding.
Nutrition Facts : Calories 220 kcal, Fat 7 g, SaturatedFat 4 g, Protein 7 g, Carbohydrate 30 g, Sugar 0 g, Cholesterol 38 mg
5-INGREDIENT ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE RECIPE BY TASTY
Here's what you need: peanut butter, siracha, lime, water, medium zucchinis, green onions, kosher salt
Provided by Alix Traeger
Categories Dinner
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
- Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
- Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
- Divide the noodles between serving bowls. Garnish with the dark scallion parts.
- Enjoy!
Nutrition Facts : Calories 515 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 10 grams, Protein 21 grams, Sugar 15 grams
STIR-FRIED COCONUT NOODLES
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
- Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
- Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
- Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
- Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
COCONUT ZUCCHINI NOODLES AND SPICED MEATBALLS
Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.
Provided by Alejandro Junger
Categories HarperCollins Curry Coconut Meatball Zucchini Wheat/Gluten-Free Lemongrass Broccoli Cilantro Lamb Ginger Dinner
Yield 2-3 servings
Number Of Ingredients 21
Steps:
- First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.
- Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it's nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
- Serve with a garnish of cilantro and a squeeze of lime.
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