Vegan Coconut Vegetable Noodle Stir-Fry

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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