Coconut-and-miso noodles

Coconut-and-miso noodles

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • Creation Sauvignon Blanc Semillon 2018


  • 1 1⁄2 cups coconut cream
  • 3 T Woolworths miso paste
  • 25 g palm sugar
  • 3 T fish sauce
  • 1⁄4 cup soya sauce
  • 100 g raw peanuts, roasted and roughly chopped
  • 200 g Woolworths medium rice noodles
  • 1⁄2 cup coconut cream, for drizzling
  • 100 g spring onions, finely chopped
  • 10 g mint, torn
  • 20 g basil, torn
  • 2 t bird’s-eye chilli
  • 30 g finely chopped coconut chunks, grated
  • 40 g raw peanuts, roasted and roughly chopped
  • 15 g microherbs
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

To make the peanut-and-miso sauce, place all the ingredients in a medium saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Set aside.

Place the rice noodles in a suitably sized bowl, pour over boiling water and steep for 5 minutes. Drain once the noodles are soft.

Cover the noodles with peanut-and-miso sauce, then drizzle over the coconut cream. Top with spring onions, mint, basil, chilli, coconut, peanuts and microherbs.

Season to taste.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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