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Coconut Noodles (or Zoodles!)

Coconut Noodles Video (Scroll down for printable recipe)

I made these coconut noodles for a last-minute side dish to take to a pool party. I have the most best friends because they always welcome my food experiments as willing guinea pigs and even offer constructive feedback. Though this coconut noodle salad evidently needed no adjustments because it was gone in two seconds. Even the picky 18-month-old baby liked it!

Make these with all zucchini noodles for a super low-carb noodle salad. Try different combinations of herbs: basil, cilantro and mint all go great with coconut. If you and your friends like it spicy, add some thinly sliced jalapeños, too. They add a great snappy bite. And one more thing I’ve tried since this first iteration is to add crispy toasted coconut shreds on top at the last minute. They add a deep coconut punch and a welcome crunch.

Coconut Noodles (and Zoodles) REcipe – Printable

coconut noodles

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Coconut Noodles (or Zoodles!)

5 from 3 reviews

  • Author:
  • Yield: 4

Ingredients

  • 2 large zucchini (or 3 if omitting soba noodles)
  • 1 teaspoon salt, divided
  • 2 ounces soba noodles (usually 1 “bundle”)
  • Dressing:
  • 1/2 cup coconut milk
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar
  • 1/4 cup thinly sliced green onions (white and green parts, about 4-5 onions)
  • 1 tablespoon fresh slivered basil leaves, cilantro and/or mint
  • Optional: 1 jalapeño sliced thinly; 1/2 cup toasted coconut shreds for garnish

Instructions

  1. Shred zucchini into fine julienne on a mandoline slicer or with a spiralizer. Toss with 1/2 teaspoon salt in a colander and let drain 10 minutes while you work on the rest.
  2. Start water boiling for soba noodles.
  3. Whisk coconut milk, lime, sugar and remaining 1/2 teaspoon salt together in a small bowl.
  4. After 10 minutes, pat zucchini dry with clean towels or paper towels and put into a large salad bowl.
  5. Once soba are cooked, drain and rinse to cool. Add to zucchini.
  6. Pour dressing over and toss to coat. Add herbs and onion and jalapeño if using. Chill for an hour if you can. Keeps 4 days in the fridge.
  7. Serve chilled, adding toasted coconut right before serving if desired.

Notes

Omit soba noodles for a grain free salad; replace with one additional zucchini

 

13 Comments

  1. The Other Randy on August 1, 2015 at 9:57 pm

    Oooh, another must-try recipe! Another recipe to add to my zoodles repertoire. AND more of one of those many things I love about Hilah: suggestions for variations.

    There IS a third method for making zucchini noodles (thankfully I was spared the cost of splurging on a spiralizer by this): a julienne peeler. If you don’t already have a mandoline or spiralizer, this is the cheapest ($10) tool investment for making zoodles. And as an additional bonus, it also serves as a regular vegetable peeler. Here’s the one I have, but I think that every model Amazon carries pretty is of similar quality: http://amzn.to/1hcxiZC

    Hilah, I hate those mandoline safety guards, too. I stopped using mine years ago and have never cut myself. But several months ago, I suffered a bad cut while shaving with a double edged “safety” razor. As a result, I developed a serious phobia for certain sharp objects (but not knives, oddly enough) and my hands would shake badly when I picked one up. Exerting a little willpower, I eventually overcame the phobia and shaking, but in the meantime, I bought a pair of cut resistant gloves. They are cheap, work well and leave me feeling a bit more safe. Again, here’s what I own, but I doubt that there’s much difference in the various products available: http://amzn.to/1IgBRsL

    Note to Austin viewers: Aroy-D’s excellent coconut milk AND coconut cream (so much fresher tasting than the canned brands) are sold at MT Supermarket. I imagine that most Asian stores sell it.

    • Hilah on August 2, 2015 at 12:06 pm

      Thanks, Randy!
      I’ve actually gotten a couple emails from a company that makes cut proof gloves, asking if I want to try a pair. I thought they were silly, but of course they would be perfect for using a mandoline.

  2. Mady on August 5, 2015 at 7:09 pm

    Oh my freaking goodness Hilah! This absolutely ROCKS!! I want to eat it all by myself!! WTH?!?!? How do you come up with such goodness!?!?!? You are a genious! And beautiful and funny! Thanks so much! Please show more of Chef Baby! <3 hugs!

    • Hilah on August 6, 2015 at 11:49 am

      You are too kind, Mady! 🙂 So happy you like this recipe. Chef Baby will appear soon! <3

  3. Marilyn on August 7, 2015 at 8:29 am

    For the dressing do you use regular coconut milk or the canned?

    • Hilah on August 7, 2015 at 8:31 am

      Hi Marilyn!
      I use full-fat coconut milk, easiest to find in a can but I buy this one in a paper carton

  4. Diane on August 7, 2015 at 4:26 pm

    This looks like the perfect dinner for Austin summer! Ingredients on my grocery list; I’ll be making it this weekend!

  5. Diane on August 7, 2015 at 4:36 pm

    Also, this justifies the spiralizer I bought about a year ago on Amazon (The Other Randy, it was only about $25), but have never used!

    • Hilah on August 13, 2015 at 2:01 pm

      Oh good! The spiralizer will make perfect zoodles!

      • Diane on August 14, 2015 at 6:11 pm

        And it did; this recipe is great! I kinda want to add some unami flavor: shitakes? Any ideas?

        • Hilah on August 17, 2015 at 10:45 am

          Oooh, what about some thin-sliced fresh shiitakes sauteed in a little sesame oil and soy sauce? Man, I want to eat that all by itself!

  6. Bill on September 2, 2015 at 8:53 am

    It was almost painful to watch you NOT USE the guard with the mandolin. I’ve “flapped” cut the fatty part of my thumb one too many times ! :o)

  7. Jennifer F on September 14, 2015 at 2:54 am

    Ooh, yes. Making this. Thanks

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