Coconut Peanut Noodles

Creamy, nutty, spicy and oh so delicious. This incredible noodle soup will make you think you are at a famous noodle shop instead of in the comfort of your own home! I love the combination of the peanut butter and coconut sauce together because it blends so perfectly. This bowl can be changed to your liking with any toppings you want. You can also add some chicken or protein of choice – I personally love making a ground turkey spicy mixture that is definitely not authentic, but it adds a lovely touch to the noodles. You can also use any noodles you prefer, I love using fresh udon for some texture and chewiness and I love the thicker noodles with this broth; but a pack of ramen will work just as well. While this dish is so good in the winter to warm you up and make you feel all cozy, it’s also great in the summer with the rich, warm flavors.

Serves: 2

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

To Make:

1. First, let’s make the broth! In a large pot, add in the 2 cans of coconut milk, 1/4 cup peanut butter, 2 tbsp soy sauce, juice of 2 limes, 1 tbsp rice vinegar, and 1 tbsp chili oil if using. Heat on low-medium and stir until all the ingredients are combined. Cover and keep on low to let the broth simmer while we make everything else.
2. Next, let’s get all of the veggies prepared. Slice the red cabbage, shred the carrots, and finely dice green onions.
3. Once all of the veggies are ready to go, it is time to make the eggs. I prefer soft boiled eggs, but you could cook them longer or just fry them for a quicker way. For soft boiled eggs, bring a pot of water to a boil. Once boiling, gently drop the eggs in, cover and cook for 6 minutes. While the eggs are cooking, get a bowl of ice ready to cool the eggs down with. After 6 minutes, drain the water from the pot, run cold water over the eggs and add in the ice. Allow the eggs to cool for about 5 minutes.
4. When the eggs are cooked a bit, gently peel them, pat dry and set aside until serving.
5. The last thing we need to do is cook the noodles. Bring a large pot of water to a boil and add in the noodles of choice and cook according to the package. I prefer fresh udon or fresh noodles because they are chewy and great with the broth.
6. Now that everything is ready to go, divide the broth between two bowls then add half of the noodles to each bowl. Top with the veggies and add a soft boiled egg to each bowl. Lastly, top with chili oil, sesame seeds, and anything else you want!