I love it when a vegan staple is comforting and fresh at the same time! These Butternut Coconut Noodles accomplish that intersection really well. A tangle of noodles meets a luxurious and wonderfully flavored sauce, some wilted greens, lots of fresh herbs, and an irresistible smoky coconut crunch finish for a little textural contrast. This recipe comes together in about an hour, mostly with a little whirring in the blender on the stovetop.
Some tips for making these Butternut Coconut Noodles:
- This recipe calls for squash puree! I like to cook a squash halved in a 400 degree oven for about 40 minutes or until tender. Then I scoop out all the meat and use it in soups or recipes. A small honeynut squash (the squishy/sweet relative of butternut) gave me the perfect amount for this recipe.
- Smoky Coconut Crunch is optional if you’re looking for a slightly easier/less fussy supper. I love the contrast of textures and flavors, but the noodles are delicious without it.
- I used brown rice spaghetti here and it worked really nicely. Any noodle you like should be good.
- You could make up part of the sauce ahead of time! Once you’ve mixed the squash/coconut milk puree with the roasted shallots and spices, seal it in a jar and refrigerate for up to a week.
What should I serve with these noodles? I recommend some simply seasoned and seared tofu cubes/triangles or even crumbled into this sticky ginger tempeh would be great. I like nice little dabs of chili crisp on mine for some extra heat.
Fans of this recipe might enjoy my Creamy Vegan Orzo Risotto with Butternut Squash and Brussels Sprouts or this Ginger Sweet Potato Coconut Milk Stew.
Greens, Herbs and Smoky Coconut Crunch with Butternut Coconut Noodles
These delicious butternut coconut noodles are easy to prepare and perfectly spiced with ginger, garlic, coriander, turmeric and chilies. This vegetarian staple has a rich texture contrasted with a smoky coconut crunch. Ready in about an hour, green onions, basil and baby spinach make these noodles extra nutritious.
serving 3 -4
material
Butternut Coconut Noodles
- 1 the cup Butternut Squash Puree
- 1 the cup Vegetable extract
- 1 the cup Full fat coconut milk
- 1 table spoon Tamari
- 1 table spoon Avocado or coconut oil
- 1 big shallot, finely diced
- 3 cloves Garlic, minced
- 2-inch pieces Ginger, minced
- ½ teaspoon The soil is yellow
- ½ teaspoon ground coriander
- ½ teaspoon Green chillies
- Sea salt and black pepper, to taste
- 1 table spoon Lemon juice
- 16 oz (454 g) long noodles of choice
- 4 the cup Baby spinach, lightly packed
- 1 the cup Fresh basil leaves, chopped (plus extra for garnish)
- 3-4 Green onion, chopped (plus extra for garnish)
- Chili crisp, to serve (optional)
Comment
- I like to cook a squash halved in a 400 degree oven for about 40 minutes or until tender. Then I scoop out all the meat and use it in soups or recipes. A small honeynut squash (the squishy/sweet relative of butternut) gave me the perfect amount for this recipe.
- Smoky Coconut Crunch is optional if you’re looking for a slightly easier/less fussy supper. I love the contrast of textures and flavors, but the noodles are delicious without it.
- I used brown rice spaghetti here and it worked really nicely. Any noodle you like should be good.
instructions
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Make smoky coconut flakes. Preheat the oven to 300°F and line a large baking sheet.
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Place the coconut flakes on the baking sheet. In a small bowl, whisk together the oil, maple syrup, tamari, smoked paprika, salt, liquid smoke, and pepper. Pour the mixture over the coconut on the baking sheet. Massage the oil and spice mixture into the coconut, trying to coat each piece as evenly as possible. Spread the coconut in a single layer.
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Slide the baking sheet into the oven. Bake for 23-25 minutes, stirring the coconut lightly at the halfway point. The coconut should be dark brown and slightly crispy on the edges. As it cools, it will crisp up perfectly.
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Start with Butternut Coconut Noodles. In an upright blender, combine the squash puree, vegetable stock, coconut milk and tamari. Blend on high until completely smooth. Set aside.
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Heat a large, deep skillet (or braiser) over medium heat. When the pan is hot, pour in the oil and swirl it around. Add shallots and sauté until translucent and soft, about 5 minutes. Reduce heat when shallots brown.
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Add the garlic and ginger to the pan and sauté until fragrant, about 1 minute.
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Add turmeric, coriander and chillies to the pan. Continue to stir and fry until fragrant, another full minute.
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Pour the pureed squash and coconut milk mixture into the pan, scraping up every last bit! At this point season the sauce with salt and pepper and add the lime juice. Stir everything and taste. Adjust the seasoning here if needed. Turn off the heat.
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Cook your noodles according to the package instructions and then drain them. Turn the heat back on under the butternut coconut sauce. To the sauce, add the baby spinach, basil, green onion and drained noodles. Give it a big stir with tongs until everything is combined, steaming hot, and creamy-dreamy!
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Butternut coconut noodles topped with smoky coconut crunch, extra basil and green onions, and chili crunch if you want!
