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One Pan Coconut Noodles

One-Pan Coconut Noodles

Kat | Kelham Island Kitchen
Soft noodles, crispy tofu, and crunchy red peppers in a rich coconut sauce
5 from 10 votes
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 2


  • 1 tbsp Sesame Oil
  • 1 block Firm Tofu Dried, Cubbed
  • 1 Red Onion Sliced
  • 1 Red Chilli Chopped
  • 2 Garlic Cloves Chopped
  • 1 tsp Ginger Grated
  • 1 Red Pepper Sliced
  • 2 handfuls Spinach
  • 10 oz Vegetable Stock
  • 10 oz Coconut Milk
  • 1 tbsp Dark Soy Sauce
  • 2 tbsp Apple Cider Vinegar
  • 1 package Flat Rice Noodles
  • 2 Green Onions Sliced


  • In a large saucepan heat sesame oil on high heat.
  • Add the tofu, onion, and chili with a pinch of salt and pepper. Sautee for 5 minutes until the tofu is crispy.
  • Add garlic, ginger, spinach, and red pepper. Cook for a 2 minutes.
  • Lower heat to medium. Add stock, coconut milk, soy sauce and vinegar along with the noodles.
  • Keep stirring the noodles until they soften and are submerged in the sauce.
  • Simmer for 7-10 minutes or until the noodles are fully cooked.
  • Serve with green onions as a garnish.
Keyword Coconut, Noodles, One Pan, Stirfry