Curried Coconut Bean Thread Noodles
Recipe type: Noodles
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4
Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious.
  • 4 ounces bean thread noodles
  • 1 tablespoon olive oil
  • 3 garlic cloves, sliced
  • 14- to 15-ounce can light coconut milk
  • 15-ounce can baby corn, drained (cut in half if you'd like)
  • 1 cup snow peas, trimmed
  • 1 medium zucchini, cut into eighths lengthwise, then into 2-inch strips
  • 1 medium red bell pepper, cut into narrow 2-inch strips
  • 1 cup sliced mushrooms, optional
  • 3 scallions, cut into 1-inch lengths
  • 2 teaspoons good-quality curry powder
  • Sriracha or other hot sauce, to taste
  • Salt to taste
  1. Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente.
  2. Drain the noodles, rinse briefly with cool water, then use kitchen shears or a sharp knife to cut here and there into shorter lengths.
  3. While the noodles are soaking, heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
  4. Add the remaining ingredients except salt; bring to a rapid simmer, then lower the heat and simmer gently for 3 minutes.
  5. Add the cooked noodles and season with salt. Cover and let stand for 5 minutes, until the noodles have absorbed much of the coconut milk, then serve.
Recipe by VegKitchen at