My Coconut Lime Noodles are quick and easy to make and packed with so much flavor! These noodles are creamy, tangy and refreshing, making them the ultimate vegan comfort food. This recipe comes together in about 20 minutes and is perfect for a side dish or you can serve with veggies/protein for a full meal.
When it comes to summer dinners, it’s important that they’re quick and easy to make, packed with flavor and refreshing enough to eat outside. This Coconut Lime Noodle Recipe checks off all of those boxes, and can be enjoyed as a side dish or main meal. I like to serve with tofu and veggies for a plant based lunch for dinner that the whole family will love.
Why You’ll Love These Flavorful Noodles
Easy to make – I love this noodle recipe because it only takes about 20 minutes, from start to finish, to make. I can easily throw it together for a last minute lunch or side dish to accompany dinner.
Full of flavor – The coconut lime sauce does require a few ingredients, but there’s a good chance you might already have them on hand. The coconut milk is creamy and goes so well with the other ingredients, specifically the fresh lime juice and zest. You can also add in extra chili paste if you want some heat.
Versatile – I usually make this recipe for a quick lunch, but it can also be enjoyed as a side dish or filling dinner. They go great with veggies and a plant based protein, such as tofu, tempeh or chickpeas. You can also enjoy with chicken if not making vegetarian.
Why Your Body Will Love These Tasty Noodles
Coconut Milk – Coconut milk is considered to be a good source of healthy fats, including medium-chain triglycerides (MCTs). MCTs are a type of fat that are easily absorbed and used by the body for energy and can be used to help in weight loss.
Limes – Fresh limes are a great source of vitamin C and antioxidants. Both of those nutrients help support and boost the immune system by increasing the production of white blood cells, which are needed to help the body fight off infections.
Coconut Lime Noodle Recipe Ingredients
Noodles – I would suggest an Asian-style noodle for this recipe. I love these Thai wheat noodles that come already cooked, but you could also use a rice noodle or udon-style noodle that you cook beforehand.
Coconut Milk – I used full-fat coconut milk because I love how rich it makes this sauce, but lite coconut milk can also be used. This is a savory dish, so make sure you get unsweetened coconut milk.
Lime – I like to add both fresh lime juice and zest to this recipe. I would reccomend using the juice from an actual lime, rather than bottled juice, because it will give the freshest lime flavor to the sauce. Both will work though.
Tamari – You can use tamari or soy sauce for this recipe. I like to use low-sodium versions, just to be a little healthier.
Maple Syrup – Pure maple syrup is my go-to when a sauce recipe calls for a sweetener. You could also use honey, agave syrup, or even date paste.
Toasted Sesame Oil – Toasted sesame oil adds tons of flavor and is often used in my Asian-inspired recipes. A neutral-flavor oil or extra coconut milk can be substituted if needed.
White Miso Paste – You should be able to find white miso paste at most grocery stores. I found mine at Trader Joe’s and the little bag is great for storage. Yellow miso paste can also be used.
Chili Paste – I’ve been using this chili garlic sauce (pictured above) for a while now, and I love its flavor and spice level. However, any kind of chili sauce or paste can be used in this recipe. Chili crunch could also be substituted.
How To Make Creamy Coconut Lime Noodles
To a medium-sized bowl, add the coconut milk, lime juice, maple syrup, tamari, toasted sesame oil, miso paste, chili paste, garlic and pinch of salt. Whisk sauce until everything is mixed together and well combined.
Heat a large pan over medium heat, and pour in the sauce. Let sauce cook for a few minutes, until any lumps in the coconut milk have dissolved and sauce is starting to bubble, about 3 minutes. Add in the cooked noodles and mix the noodles with the sauce. Cook noodles and sauce together until sauce has thickened a little bit and noodles are completely warmed through, about 7-10 minutes.
Add in the lime zest, mix everything together and turn the heat off. Noodles can be garnished with sliced scallions, cilantro and extra lime zest. Let the noodles cool for a few minutes before enjoying them.
Recipe Frequently Asked Questions
These coconut noodles are vegan.
Make this recipe gluten free by using gluten free noodles, such as rice noodles. Also, make sure you are using a gluten free tamari or soy sauce.
How many servings does this recipe make? It makes about 4 side dish sized portions, or two large portions.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. Reheat in the microwave or in a skillet on the stovetop.
Are these noodles spicy? Mine were a little spicy, but I attribute that to the chili garlic sauce I used. You can make yours as spicy or as mild as you like.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
My Coconut Lime Noodles are quick and easy to make and packed with so much flavor! These noodles are creamy, tangy and refreshing, making them the ultimate vegan comfort food. This recipe comes together in about 20 minutes and is perfect for a side dish or you can serve with veggies/protein for a full meal.
Ingredients
1 lb 5 oz cooked Asian style noodles*
1 cup coconut milk, I used full fat
2 tablespoons fresh lime juice
1/4 cup tamari, or soy sauce (I like to use low sodium)
1/4 cup pure maple syrup
1 tablespoon white miso paste
1 teaspoon toasted sesame oil
1–2 cloves garlic, grated
2 teaspoons lime zest
Chili garlic paste, or chili crunch to taste, depending on how spicy you want it to be**
Salt, to taste
Sliced green onion and cilantro for serving, if desired
Instructions
To a medium-sized bowl, add the coconut milk, lime juice, maple syrup, tamari, toasted sesame oil, miso paste, chili paste, garlic and pinch of salt. Whisk sauce until everything is mixed together and well combined.
Heat a large pan over medium heat, and pour in the sauce. Let sauce cook for a few minutes, until any lumps in the coconut milk have dissolved and sauce is starting to bubble, about 3 minutes. Add in the cooked noodles and mix the noodles with the sauce. Cook noodles and sauce together until sauce has thickened a little bit and noodles are completely warmed through, about 7-10 minutes.
Add in the lime zest, mix everything together and turn the heat off. Noodles can be garnished with sliced scallions, cilantro and extra lime zest. Let the noodles cool for a few minutes before enjoying them.
Notes
*I love using the pre-cooked Thai Wheat Noodles from Trader Joe’s for this recipe. They can either be thrown right into the pan with the sauce and they will slowly cook and separate in there. OR you can add the noodles to boiling water for a few minutes, beforehand, to help them break up before adding them into the sauce. Either way will work.
**I used 1 tablespoon of chili garlic paste and mine was definitely on the spicy side.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 10 mins
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