These coconut rice noodles are packed with spring green vegetables like asparagus, spinach, and zucchini, and only need about 15 minutes from start to finish. Vegan, gluten free (with brown rice noodles), and with a creamy coconut milk ginger base.
Pour the coconut milk and vegetable broth into the pot, cover, and increase the heat to high to bring to a low boil. Prepare the rice noodles according to package instructions while you're waiting. Do not cook the rice noodles in the broth.
400 ml canned coconut milk, 250 ml vegetable broth, 150 grams brown rice noodles
Once the broth has reached a low boil, reduce the heat to medium. Add the asparagus and broccoli, cooking for two minutes, covered, or until the asparagus is bright green and just tender.
250 grams green asparagus, 200 grams sprouting broccoli or broccolini
Remove from the heat and stir in the spinach. Ladle out into bowls and add the prepared rice noodles.
50 grams baby spinach
Top each bowl with a squeeze of lime juice and a few cilantro leaves, and serve hot.
2 tablespoons lime or lemon juice, Fresh cilantro for topping
Notes
• To make sure this moves smoothly, put the water on to boil for the rice noodles when you start to heat the pot, and make sure you have all of your ingredients out of the pantry/fridge before you start.