Coconut Noodles with Scallops
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 tablespoons coconut oil
  • 1 red bell-pepper, seeded and sliced
  • 2 cloves of garlic, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • Pinch sea salt and pepper
  • ½ cup hot gluten-free vegetable stock
  • 1 cup So Delicious Unsweetened Coconut Milk Beverage
  • about 12 sea scallops
  • ½ lime sliced thinly
  • 1 cup baby spinach leaves
  • 9 ounces uncooked brown rice noodles
  • 2 tablespoons shredded coconut to garnish
  1. Start by heating the coconut oil in a wok for skillet, over high heat. Add the bell pepper, and garlic, stir for a minute. Add the turmeric, chili powder, pepper and sea salt, stir-fry for an additional minute.
  2. Mix the vegetable stock and coconut milk together and add to stir-fry, cover and cook for 5 minutes. Add the scallops, lime slices and spinach, continue cooking for another five minutes. The sauce will reduce and thicken.
  3. Meanwhile, immerse the noodles in a pt of just boiled water. Let stand for 5 minutes and drain. Add the cooked noodles to the coconut stir-fry and mix. stir for 2 minutes.
  4. Plate and sprinkle with shredded coconut.
Recipe by Go Dairy Free at