Mealime recipe · lives on in MealPot
Coconut-Turmeric Rice Noodles with Edamame, Veggies & Cilantro
- 30 min
- 2–6 servings
- 703 kcal / serving
Coconut-tinted rice noodles mingle with broccoli, edamame, and peppers for a creamy, lightly spiced bite. It comes together quickly on a weeknight, with a fresh cilantro finish and a bright lime squeeze.
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Ingredients
- 1 crownbroccoli
- 1 mediumcarrot
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 cupedamame, shelled
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½lime
- 1red bell pepper
- 1shallot
- carrots
- edamame
- red bell peppers
- red onion
From the pantry: black pepper, fish sauce, flat rice (pad thai) noodles, honey, salt, turmeric, ground, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs · vegetable peeler
Directions
- Soak the rice noodles in hot water according to package directions, then drain, rinse, and set aside.
- Wash and dry all fresh produce. Break broccoli into florets and trim the stems; cut the carrot and bell pepper into small pieces and place in a large bowl.
- In a skillet, heat a bit of oil over medium heat. Add the vegetables with a pinch of salt and pepper and cook, stirring occasionally, until just tender-crisp. Transfer back to the bowl.
- Peel and mince the ginger and garlic; dice the shallot.
- In the same skillet, add a little more oil and cook the garlic, ginger, and shallot until they begin to soften, about 2 minutes.
- Stir in coconut milk, water, fish sauce, honey, turmeric, and a pinch of salt; bring to a simmer.
- Add the drained noodles, edamame, and the cooked vegetables to the skillet; toss and cook until everything is warmed through and the sauce thickens slightly, 3–4 minutes.
- Slice the lime into wedges and chop the cilantro leaves, removing stems.
- Turn off the heat, fold in the cilantro, and squeeze a bit of lime over the top before serving.
Two tips
- Prep chop ingredients up to a day ahead and store separately in the fridge.
- If you have leftovers, loosen the sauce with a splash of water and reheat gently; once warmed, finish with a fresh squeeze of lime.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 20 g
- Carbs
- 90 g
- Fat
- 32 g
- Fiber
- 12 g
- Sodium
- 211 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.