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–+ servings
Zucchini Coconut Noodles

Zucchini Coconut Noodles

Amy
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
  

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)

Instructions
 

  • 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.
Keyword coconut, gluten-free, healthy, noodles, zucchini
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