Creamy Coconut Lime Udon Noodles

Bouncy, chewy udon noodles are coated in a creamy, sweet, and tangy sauce. This recipe comes together quickly and can be enjoyed as a side dish or as a main dish paired with tofu, tempeh, or veggies!

Creamy Coconut Lime Udon Noodles

Bouncy, chewy udon noodles are coated in a creamy, sweet, and tangy sauce. This recipe comes together quickly and can be enjoyed as a side dish or as a main dish paired with tofu, tempeh, or veggies!

Course

Main/Side
Prep time

10 Mins
cook time

25 Mins
servings

2
Author

@plantifullybased

Ingredients

½ tbsp olive oil
3 cloves garlic chopped
⅓ small sweet onion chopped
112 g Lotus Foods Organic Brown Udon Rice Noodles
¾ cup canned light coconut milk
½ lime juiced
½ tbsp maple syrup
pinch of salt or to taste
½ tbsp cornstarch
1 tbsp water
2 tbsp coconut chips
1 green onion chopped
white sesame seeds for garnish

product used in the recipe

Organic Brown Udon Rice Noodles

1

In a large frypan, heat the oil and sauté the garlic and onion on a low heat for 5 mins stirring occasionally - do not let them burn.
2

Meanwhile, prepare noodles per instructions on package. Save ⅓ cup starchy noodle water.
3

Add the coconut milk, lime juice, maple syrup, and salt to the frypan. Simmer on low heat for 10 mins, until slightly thickened.
4

In a small bowl mix together the cornstarch and water to create a slurry. Add it to the frypan. Stir frequently with the heat off to thicken the sauce. Taste and add more salt, as preferred.
5

Add the cooked noodles and toss to coat in the sauce. Let them sit in the sauce for 1 min to soak it up. If the sauce is getting too thick, add a tablespoon of the preserved starchy water. Add more as necessary.
6

Top with coconut chips, green onion and sesame seeds.