Vegan Coconut Vegetable Noodle Stir-Fry Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 15 mins
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
2 tbsp almond butter
2 tbsp rice vinegar
2/3 cup coconut milk
1 tbsp tomato paste
2 tbsp tamari
1 lemon, juice of
1Cook the rice noodles according to packaging instructions. This usually takes around 10 minutes. Drain and rinse when ready.
2Meanwhile, heat the sesame oil in a large wok/pan and add the onion and garlic. Cook for 2-3 minutes, until fragrant
3Now add the oyster mushrooms and chestnut mushrooms, cooking for 2-3 minutes more, until they soften.
4Add the carrots and bell peppers and continue cooking for a further 5 minutes.
5Meanwhile, prepare the sauce by stirring together the almond butter, rice vinegar, coconut milk, tomato paste, tamari, and lemon juice.
6Add 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.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.