This recipe has been created in collaboration with Lotus Foods,
all opinions are my own.

Bouncy, chewy udon noodles are coated in a creamy, tangy easy to make sauce. This meal comes together in about 30 minutes and uses Lotus Foods Organic Brown Udon Rice Noodles.

Lotus Foods recently added three new kinds of noodles to their range of gluten-free rice noodles and I’ve collaborated with them to create a delicious recipe with each. First, were Peanut Tofu Skewers with Spicy Noodles made with Lotus Foods’ Organic Traditional Pho Rice Noodles. Second, was Ginger Lime Tempeh with Soba Noodle Salad made with Lotus Foods’ Organic Buckwheat & Brown Soba Rice Noodles. Finally, I am bringing you this scrumptious recipe for Creamy Coconut Lime Udon Noodles made with Lotus Foods’ Organic Brown Udon Rice Noodles. I am such a big fan of the Lotus Foods’ products because I know they are high quality and delicious.

While I am not gluten-free, I am always amazed by Lotus Foods’ products because they are all gluten-free, vegan, kosher, non-GMO certified and organic. I used to find some gluten-free noodles could have a weird texture and be a bit gritty but the texture of their products is soft and complements every dish. I have been using them in my recipes for years. The Organic Brown Udon Rice Noodles are made with organic whole grain brown rice instead of wheat. I really love udon noodles because of their bouncy, chewy texture and these are just so delicious. They work great in soups, paired with veggies and tofu, and delicious sauces. Lotus Foods has many other amazing products and I highly encourage you to check out their website to read more about their company and all the amazing things they are doing.

I cannot emphasize enough how delicious these noodles were. The sauce is sweet, tangy, and creamy making it perfect for summer. This dish is so easy to make and you can enjoy it as a meal or as a side dish. Pair it with tofu, tempeh and veggies to make it a full meal. I also love the little bit of crunch from the coconut chips. Flavor is first developed from slowly sautéing the onion and garlic which of course smells amazing. The coconut milk is added and then slowly simmered along with a bit of maple syrup and lime juice. To help thicken this sauce a cornstarch slurry is made by just mixing cornstarch and water together.

Coconut Milk

The coconut milk you need for this recipe is the canned coconut milk, do not use the one from a carton. The canned coconut milk is creamier and richer. I prefer to go with a light coconut milk because I haven’t found it to make too much of a difference in the final result of the recipe. However, if you prefer a full fat coconut milk you can definitely use that too.

You can find canned coconut milk in most grocery stores, typically around the international aisle. Some coconut milk may separate, and you will find there is liquid and a solid coconut cream; you can either place all the coconut milk in a blender and quickly blend or as it cooks it will typically melt back down into a liquid. To store the remaining coconut milk simply place in a container and store in the refrigerator, it is best to use within 3 to 5 days.

FAQs

Should I eat this hot or cold? I enjoyed it both ways, but preferred it warm or at least room temperature.
What vegetables could I add to this? I think spinach or bok choy would be great additions.
Why should I preserve the noodle water? The water contains the starches from the noodles which will help the sauce to adhere to the noodles a bit better and is great to use for thinning out sauces a bit. Because it contains the starches it will keep the sauces thicker than normal water would. You can do this anytime you cook noodles or pasta!