Coconut Noodles

Creamy coconut milk lends a mellow flavour to Ching He Huang's stir-fried noodles
By Ching-He Huang
Coconut Noodles
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tbsp vegetable oil
  • 2 clove garlic, chopped
  • 3 cm ginger, chopped
  • 1 tbsp shrimp paste
  • 1 medium red chilli, chopped
  • 0.5 tsp dried red chilli flakes
  • 400 ml coconut milk
  • 2 spring onions, shredded
  • 4 tbsp chopped coriander
  • 400 g cooked noodles, preferably yellow shi noodles


1. Heat the vegetable oil in a wok or frying pan, and add the garlic, ginger, shrimp paste, chilli and dried chilli. Fry for 1-2 minutes, stirring all the time.

2. Pour in the coconut milk and heat through before adding the
spring onion, coriander and cooked noodles. Stir and fry to warm the noodles and serve straight away.

3. This recipe works well with Taiwanese meatballs. If using, mix the warm meatballs into the noodles, without wrapping them in lettuce leaves beforehand.

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