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Vegan coconut vegetable noodle stir-fry

Get the Recipe: Vegan Coconut Vegetable Noodle Stir-fry

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. 
5 from 2 votes

Ingredients

  • 10 oz rice noodles
  • 1 tbsp sesame oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups oyster mushrooms
  • 1 cup chestnut mushrooms
  • 2 medium carrots, peeled and chopped into matchsticks
  • 1 medium bell pepper, de-seeded and chopped
  • 1 cup green peas
  • 2 cups spinach

For the sauce

  • 2 tbsp almond butter
  • 2 tbsp rice vinegar
  • 2/3 cup coconut milk
  • 1 tbsp tomato paste
  • 2 tbsp tamari
  • 1 lemon, juice of

Equipment

  • Saucepan
  • Wok or pan
  • Mixing bowl

Instructions 

  • 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.
Calories: 517kcal, Carbohydrates: 83g, Protein: 11g, Fat: 17g, Saturated Fat: 8g, Sodium: 714mg, Potassium: 870mg, Fiber: 8g, Sugar: 9g, Vitamin A: 7794IU, Vitamin C: 77mg, Calcium: 110mg, Iron: 4mg