My new cookbook, The Vegan ABCs Cookbook, is coming out on June 1st! It’s a fun introduction to 26 all-star ingredients – from A to Z – get it? The ABCs! Each chapter focuses on one ingredient with nutrition info, fun facts, how-tos and answers to your FAQs. I curated the list of ingredients, not just because they are vegan, but because they are awesome. Guess what C is for?
C is for Coconut Milk!
I love cooking with coconut milk. It works as a great replacement for dairy in all kinds of dishes from soups to sauces to sweets!
This sauce is one of my favorites. It is perfect for udon noodles, ramen or even spaghetti! I like to make the sauce ahead of time so I can reheat when I am ready for lunch. You can top your noodle bowls with anything you like. Today, I have my go-to marinated baked tofu, seared bok choy, scallions, toasted cashews and sesame seeds. I have made this with tempeh, edamame, zucchini, peppers, carrots, etc., basically anything I have on hand. It is a light, refreshing, flavorful healthy meal!
Coconut milk is featured in several recipes in my new book. Order The Vegan ABCs Cookbook today!
Creamy Coconut Udon Noodle Bowl
Ingredients
- 2 servings uncooked udon noodles
- 1 tablespoon sunflower oil
- 1 clove garlic, pressed
- 1 small knob of ginger, a few scrapes on a microplane, to taste
- 1 can light coconut milk
- 1 tablespoon maple syrup
- 1 tablespoon tamari
Instructions
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Add the oil to a small saucepan over medium heat. Sauté the garlic and ginger until just fragrant, about a minute.
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Add the coconut milk, maple syrup and tamari. Bring to a boil. Reduce to a simmer and cook until the sauce has thickened, about 5 minutes.
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Pour over your noodle bowl and toppings immediately or let cool, store and reheat when ready to use. Enjoy!