Turmeric Coconut Noodles


  • *I think this recipe best serves 2-3 people so please double if you want more! Cook the right amount of noodles to accompany it
  • 1 yellow or red onion
  • 1 diced sweet potato
  • handful of mushrooms
  • 1 can coconut milk
  • 1 Tbsp tumeric
  • 2 cloves garlic
  • Ginger 1/2 thumb
  • Head of bok choy or spinach
  • Rice noodle/lo mein noodle or really any noodle


1) Sautee the diced onion in olive or coconut oil

2) Add in the diced sweet potatoes and cook for 5 minutes or so

3) Add in chopped mushrooms if using or any other vegetable you have on had that isn’t a leafy green. Could add cauliflower or carrots for example

4) Add in diced garlic and ginger

5) Add in tumeric and stir until coated

6) Add in can of coconut milk and I like to add half can of water to get all the coconut juice out

7) Let simmer for 20 minutes or until sweet potatoes are soft. The idea is that this is a brothy bowl of noodles, not soup

8) Meanwhile, boil the noodles according to package instructions

9) Prepare a bowl with noodles, ladle the tumeric/coconut broth in and top with cilantro or basil if you have. Theo loves to chop peanuts to add on top. I often splash with some fish sauce or soy sauce afterward. Enjoy!

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