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–+ servings
Zucchini Coconut Noodles
Amy

Zucchini Coconut Noodles

Zucchini Coconut Noodles bring together the crisp freshness of zucchini with the creamy richness of coconut in a dish that’s both light and indulgent. Ready in just 20 minutes, this recipe is perfect for a quick, nourishing meal that feels like a treat.
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Servings: 2
Ingredients Method

Ingredients
  

for the coconut broth
  • 1 tablespoon coconut oil
  • 2-3 scallions, chopped (reserve some for garnish)
  • 1 teaspoon minced fresh ginger
  • 1 cup full fat coconut milk
  • 1 approx. 4-inch piece of lemongrass
  • splash of fish sauce (or tamari)
  • juice of 1 juicy lime & some zest
  • pinch of coconut sugar
  • salt & pepper
everything else
  • 1 bunch amaranth greens (or spinach)
  • 2 roma tomatoes, diced
  • 3 zucchinis, sliced thin (ideally with a julienne peeler), or rice noodles
  • small handful basil leaves
  • small handful cilantro leaves
  • crushed, toasted peanuts
  • chile-garlic sauce, or sriracha
  • tofu or other cooked protein (optional)

Method
 

  1. Heat coconut oil over low heat. Add most of the scallions, grated ginger and the lemongrass piece (whole, you'll remove it later).
  2. Add the coconut milk and fish sauce and simmer over low heat, stirring occasionally, while you prep everything else. (about 20 mins).
  3. 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.
  4. Dice & deseed your tomatoes and add those to the pan.
  5. Prep zucchini noodles and set those aside.
  6. Chop amaranth leaves and add those to the pan. Stir them in until just wilted.
  7. Add basil and stir until wilted.
  8. Turn heat off, remove the lemongrass piece, add zucchini noodles and serve into bowls immediately (you don't want the zucchini noodles to cook).
  9. Top bowls with cilantro, crushed peanuts, and serve with chili-garlic sauce.
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