These creamy coconut milk noodles are FANTASTIC. They might just become one of your new favourite recipes! They're dairy-free, made with pantry staples, and so quick to make.
Did you know that about 65% of the human population can't properly digest lactose? This is largely due to a reduced production of the lactase enzyme after infancy. The major milk protein, casein, is also a challenge to digest.
Coconut milk is a great alternative to dairy milk, and is both casein and lactose free. You might even find you experience less bloating and have clearer skin by skipping dairy.
Try this recipe out!
-1 clove garlic
- 2 tbsp chopped red onion
-1 handful snap peas
-1.5 cup coconut milk
-1.5 tbsp lemon juice
-salt, pepper, chili flakes
-1/2 tbsp soy sauce or tamari
-2 tbsp peanut butter
-1 tsp maple syrup
-pinch of cayenne
-2 servings noodles of choice
1. In a pan on medium heat, cook the garlic and onion in 1 tbsp olive oil until the onions are translucent.
2. Add in the coconut milk, soy sauce, peanut butter, lemon juice and maple syrup, salt, pepper, cayenne. Stir until combined and bring sauce to a boil for 2 minutes. Turn pan off and set aside.
3. Chop the snap peas and cook with oil on a pan on medium heat. Season well with salt and pepper.
4. Add in the snap peas and cooked noodles to the sauce. Mix well. Serve with sliced red onion, extra pepper and some chili flakes. Let me know how you like it!