These Creamy Coconut Noodles come together in under 30 minutes and pack so much flavor. These delicious vegan noodles can be enjoyed alone or with a side of veggies and your protein of choice. Minimal ingredients are needed to make these velvety noodles; you may already have most of them on hand!
I hope you all love saucy, flavorful noodles as much as I do because I’m back with another quick and easy recipe for them! These Creamy Coconut Noodles are a new favorite around here, for good reason. This recipe seems too easy to taste so good, but I promise you will be wowed by this budget-friendly, vegan dinner recipe. Serve as a main dish or enjoy as a side with broccoli and tofu.
Why You’ll Love These Quick and Easy Vegan Noodles
Quick and easy – These coconut noodles come together in about 20 minutes, from start to finish. Once the sauce is mixed, it is poured over the noodles and cooked for 10 minutes. They really couldn’t be much easier!
Full of flavor – The homemade creamy coconut sauce packs a big punch! It doesn’t have a ton of ingredients, but each one adds so much flavor. Coconut milk also has a nice, rich taste that helps to balance out all the other strong flavors.
Versatile – I like to whip these noodles up for a quick lunch, but they can also be paired with veggies and a protein, such as tofu or chickpeas for a filling dinner.
Creamy Coconut 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.
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 15-Minute Creamy Coconut Noodles
If not using packaged pre-cooked noodles, prepare your noodles and set them to the side. They will cook for a few minutes in the sauce, so I recommend cooking them until al dente. If using pre-packaged noodles, like I did, you can add them to the pan right when you add the sauce in.
To a medium-sized bowl, add the garlic, ginger, maple syrup, tamari, toasted sesame oil, miso paste, chili paste and pinch of salt. Whisk sauce until everything is mixed together. Pour in the coconut milk and mix again until well combined.
Heat a large pan over medium heat, add noodles, and then pour sauce over. I like to place the lid on for a few minutes to help steam the noodles so they’re easier to separate. Cook noodles and sauce together until sauce has thickened a little bit and noodles are completely warmed through, about 7-10 minutes.
Noodles can be garnished with sliced scallions and toasted sesame seeds. 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.
These Creamy Coconut Noodles come together in under 30 minutes and pack so much flavor. These delicious vegan noodles can be enjoyed alone or with a side of veggies and your protein of choice. Minimal ingredients are needed to make these velvety noodles; you may already have most of them on hand!
Ingredients
1 lb 5 oz Asian style noodles*
1 cup coconut milk, I used full fat
1/4 cup tamari, or soy sauce (I like to use low sodium)
1/4 cup pure maple syrup
1 tablespoon chili garlic paste, or chili paste of choice
1 tablespoon toasted sesame oil
1 tablespoon white miso paste
1–2 cloves garlic, grated
1 teaspoon grated ginger
Salt, to taste
oz stir fry noodles*
Instructions
If using home cooked noodles, prepare your noodles and set them to the side. They will cook for a few minutes in the sauce, so I would recommend cooking them until al dente.
If using pre-packaged noodles, like I did, you can add them to the pan right when you add the sauce in.
To a medium sized bowl, add the garlic, ginger, maple syrup, tamari, toasted sesame oil, miso paste, chili paste and pinch of salt. Whisk sauce until everything is mixed together. Pour in the coconut milk and mix again until well combined.
Heat a large pan over medium heat, add in noodles and then pour sauce over. I like to place the lid on for a few minutes, to help steam the noodles so they’re easier to separate. Cook noodles and sauce together until sauce has thickened a little bit and noodles are completely warmed through, about 7-10 minutes.
Noodles can be garnished with sliced scallions and toasted sesame seeds, if desired. Allow noodles to cool for a few minutes before enjoying.
Notes
Asian style noodles: rice noodles, soba noodles, ramen noodles, udon noodles, lo mein noodles
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 10 mins
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