Spicy Coconut Noodle Bowl is vermicelli rice noodles swimming in a spicy ginger coconut broth topped with grilled baby zucchini, sautéed bok choy, green onions, toasted sesame seeds and a tiny drizzle of sesame oil.
Recipe Contributor – The Plated Plant (Instagram)
Noodles. What is it about noodles and pasta that we just love so much? In the summer noodles can be eaten chilled, and in the winter in a steamy hot bowl of yumminess. When you’re ill, there is nothing better than a bowl of noodles full of vegetable healthiness to nurse you back to health.
This yummy bowl incorporates ginger, one of my all time favorite spices. Are you familiar with the history of ginger? The Chinese were using ginger as far back as the 6th century B.C., and Arab traders introduced the spice to the Mediterranean before the 1st century A.D. Spanish settlers brought ginger to the New World in the 1500s.
Ginger has a long and honored tradition in folk medicine, and for good reason, according to modern research that is exploring the scientific basis for ginger’s effects. So far, it’s been know to help with nausea and motion sickness, migraines, and arthritis.
This Spicy Coconut Noodle Bowl is all the yumminess I just mentioned and has several health benefits. Try this recipe. You’ll have 4 very happy tummies thanking you.
Spicy Coconut Noodle Bowl
- 1 8 ounce package instant rice vermicelli noodles
- 2 tbsp coconut oil
- 1 medium onion, diced
- 1 inch grated fresh ginger
- 3 cloves garlic, minced
- 4 baby bok choy, sliced in half
- 8 baby zucchini, halved
- 1/2 cup water
- 1 can full fat coconut milk
- 2 to 3 tbsp Trader Joe's Italian Bamba Hot Pepper Sauce could sub with curry paste or garlic chili paste
- salt and pepper to taste
- green onions, sliced garnish
- toasted sesame seeds garnish
- sesame oil tiny drizzle over each completed bowl
- Prepare rice noodles according to package directions.
- Saute onion in coconut oil in a large pan over medium high heat, cooking until onion is sauteed.
- Add the ginger, garlic, bok choy, and zucchini. Continue to cook until the vegetables have color and are softened. Set Aside.
- In a separate pot add water, coconut milk, salt and pepper. Stir to combine and cook over medium high heat for approximately 10 minutes. Add hot pepper sauce and stir.
- Split noodles between 4 bowls. Cover each with equal amounts of coconut broth.
- Garnish with the sauteed vegetables, green onions, and sesame seeds.
- Drizzle a tiny amount of sesame oil on top.
Looking for tasty bowl recipes? Try here!