This recipe for coconut noodles is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Catherine Norris. Catherine says, “This is a delicious and easy meal to make. Great to do when entertaining as it takes so little time to make.”
Special Diet Notes: Coconut Noodles with Scallops
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and tree nut-free. In fact, it is quite allergy-friendly unless shellfish is a concern. Just be sure to purchase a vegetable stock for the coconut noodles sauce that meets your dietary needs.
Ingredients
Method
- Start by heating the coconut oil in a wok for skillet, over high heat. Add the bell pepper, and garlic, stir for a minute. Add the turmeric, chili powder, pepper and sea salt, stir-fry for an additional minute.
- Mix the vegetable stock and coconut milk together and add to stir-fry, cover and cook for 5 minutes. Add the scallops, lime slices and spinach, continue cooking for another five minutes. The sauce will reduce and thicken.
- Meanwhile, immerse the noodles in a pt of just boiled water. Let stand for 5 minutes and drain. Add the cooked noodles to the coconut stir-fry and mix. stir for 2 minutes.
- Plate and sprinkle with shredded coconut.
