A modern twist on some of the most delicious East Asian flavors.
Ever get in the mood to just make something…almost exotic?
If so, this rice noodles matcha coconut broth recipe is just the thing. It’s a delicious and exotic combination of rice noodles and matcha-coconut broth with delicata squash, bok choy, and Thai basil.
Since this particular recipe harnesses the complex flavor and gorgeous color of matcha tea powder, it brings an extra-special touch to the rice noodles and vegetables. In the broth, the matcha powder’s natural earthy flavor is perfectly balanced due to sweet coconut milk and palm sugar, and the entire rice noodles matcha coconut broth dish is layered with herbaceous Thai basil and savory aromatics.
Most of all, the inclusion of matcha powder here is a perfect decision, and not just because of the flavor and color. Matcha, a powder made from finely-milled whole green tea leaves, hence, is the highest quality powdered green tea available.
One serving of matcha contains 1,384 ORAC units of antioxidants (more than almost any other food on the planet), which fights against the effects of UV radiation and prevents a number of life-threatening conditions, including diabetes, heart disease, Alzheimer’s, and even some forms of cancer. It’s also quite the immune system booster.
We would say that matcha is a very welcome addition to not only this rice noodles matcha coconut broth recipe, but any recipe!
Rice Noodles Matcha Coconut Broth RecipePublished: 2016-01-25
- 1/2 pound wide rice noodles
- 1 3/4 cups coconut milk
- 1 delicata squash
- 1/2 pound baby bok choy
- 1 lime
- 1-inch piece of ginger
- 3 garlic cloves
- 1 bunch Thai basil
- 2 scallions
- 1 teaspoon Epic Matcha green tea powder
- 1 tablespoon coconut palm sugar
- Preheat your oven to 475ºF.
- Also, heat a medium pot of salted water to boiling on high.
- Using a sturdy knife, cut off and discard both ends of the squash.
- Slice the squash crosswise into 1/2-inch thick rounds. Cut out and discard the pulp and seeds. Using a peeler, remove the rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest (or you can use a zester).
- Quarter the lime.
- Peel and mince the garlic and ginger.
- Cut off and discard the root ends of the scallions, and thinly slice them, separating the white bottoms and green tops.
- Trim off and discard the root ends of the bok choy, roughly chopping the leaves and stems.
- Another, pick the basil leaves off the stems and discard the stems.
- In a small bowl, combine the matcha powder and 2 tablespoons of warm water.
- To roast the squash, place the squash on a baking sheet. Drizzle with oil and season with salt and pepper, while tossing to thoroughly coat it.
- Arrange in a single, even layer and roast 20 to 22 minutes, or until golden brown and tender when pierced with a knife.
- Remove squash from the oven and top with the juice of 2 lime wedges.
- Once the squash has roasted for about 10 minutes, add the noodles to the pot of boiling water. Cook 4–6 minutes, or until they are still slightly firm to the bite.
- Furthermore, drain thoroughly and rinse under cold water to stop them from cooking any more.
- Rinse and wipe out your pot.
- While the squash continues to roast, in the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot.
- Add the garlic, ginger, bok choy, and white bottoms of the scallions, seasoning with salt and pepper.
- Cook, stirring occasionally, 2–3 minutes, or until softened and the bok choy leaves have wilted.
- Shake the can of coconut milk and add it to the pot of veggies, along with the matcha-water mixture, lime zest, palm sugar, and the juice of the remaining lime wedges.
- Season with salt and pepper and cook, stirring occasionally, 2–3 minutes or until well-combined and heated through. Remove from heat and season with salt and pepper to taste.
- Rinse the cooked noodles under warm water to loosen them, and drain them thoroughly.
- Divide between 2 bowls. In addition, top with the broth and roasted squash.
- Finally, garnish with the green tops of the scallions and basil. Enjoy!
Yield 2 servings