Get the Recipe:Vegan Coconut Vegetable Noodle Stir-fry
Yield: 4
Prep Time: 0mins
Cook Time: 15mins
Total Time: 15mins
This gluten-free vegan coconut vegetable noodle stir-fry is a delicious, healthy 15-minute meal that's perfect for a weeknight dinner! Made with lots of vegetables and a rich, creamy coconut sauce, this easy meal is packed full of flavour and completely fuss-free.
Cook the rice noodles according to packaging instructions. This usually takes around 10 minutes. Drain and rinse when ready.
Meanwhile, heat the sesame oil in a large wok/pan and add the onion and garlic. Cook for 2-3 minutes, until fragrant
Now add the oyster mushrooms and chestnut mushrooms, cooking for 2-3 minutes more, until they soften.
Add the carrots and bell peppers and continue cooking for a further 5 minutes.
Meanwhile, prepare the sauce by stirring together the almond butter, rice vinegar, coconut milk, tomato paste, tamari, and lemon juice.
Add the sauce to the wok/pan with the vegetables together with cooked noodles, green peas and spinach. Mix together using kitchen tongs for a few minutes, until the noodles are coated throughout and the spinach wilts.