Coconut broth noodles with greens
A light broth built on coconut milk and garlic, with noodles and whatever greens you have on hand. The plant-based beverage here becomes a silky base that cooks down in minutes, and the dish comes together faster than ordering takeout.
About 760 calories a serving, 44 g protein, 96 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 oz [115 g] fresh spinach or bok choy
From your shelf
- 1 can (14 oz [400 mL]) coconut plant-based beverage, unsweetened
Staples
- to taste salt
- to taste pepper
- 3 cloves garlic
- 1 tablespoon oil
- 6 oz [170 g] pasta
- Heat 1 tablespoon oil in a large pot over medium-high heat. Mince 3 garlic cloves and add them to the oil, stirring until fragrant, about one minute. Pour in the 14 oz can of coconut beverage along with 2 cups water and bring to a low boil.
- Add 6 oz dried noodles to the broth and cook until just tender, about 8 minutes, stirring occasionally. Tear 4 oz fresh spinach or bok choy into bite-sized pieces and add them in the last minute, stirring until wilted.
- Taste and season with salt and pepper to your liking. Ladle the noodles and broth into bowls and serve hot.
Note Swap the greens for whatever vegetable cooks quickly, such as sliced mushrooms, shredded carrots, or peas. Leftovers keep covered in the fridge for two days and reheat gently. Serve with a squeeze of lime or splash of soy sauce on the side.
On the label
WATER, COCONUT CREAM*, CONTAINS 1% OR LESS OF: COCONUT WATER CONCENTRATE*, GELLAN GUM, GUAR GUM*, NATURAL FLAVOR, SODIUM CITRATE, TRICALCIUM PHOSPHATE, VITAMIN D2, XANTHAN GUM.
Pacific Foods, plant based milk, serving 240 ml, package 32 fl oz/1 Quart/946 mL. Ingredients as printed on the label.
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Cooks as plant-based meat, coconut. Half of it left? Use up the plant-based meat.