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Vegan spicy coconut and lime sauce

Hey friends! How are we? Are you ready for some next-level vegan, spicy, oh-so-creamy, coconut and lime noodles? I know – who isn’t?

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I got a little addicted to noodles when I discovered Wagamama back in 2017. Yes, I know, I was super late to the party but you guys, I’m obsessed. If you follow me on Instagram (and if you don’t, you definitely should) you probably know this but when I said I got a little addicted… I meant I eat there at least twice a week. NOODLES ARE LIFE.

Anyway, this sauce came to my mind as I was falling asleep (although it turns out coconut and lime sauce is actually a thangggg). Does your brain ever do cray cray things like that? I remember waking up the following morning thinking I JUST HAVE TO MAKE THIS. And I’m so glad I did. The flavour, the aroma, the versatility – I’m obsessed. And I think you’re going to love it too. I served mine on a bed of rice noodles and boyyyy I was in noodle heaven.

The great thing about this recipe is that you can use literally any vegetables you want. I opted in for a relatively simple, chestnut mushroom and pepper version however, I have since made it with baby corns, sugar snap peas & asparagus (sounds like a weird combo I grant you but that’s what I found in my fridge and not gonna lie it was totally delicious).

This recipe is:

  • Warm
  • Comforting
  • Satisfying
  • Rich but healthy
  • Loaded with yummy veggies!

If you try this recipe, make sure to tag me on Instagram!

Vegan spicy coconut and lime noodles

Print Recipe
The perfect quick vegan dinner or lunch.
Course Dinner, Lunch
Servings 2
Author Let’s Eat Smart

Ingredients

  • 1 tbsp coconut oil
  • 1/2 onion finely chopped
  • 1 cup chestnut mushrooms, sliced
  • 1-2 peppers, sliced
  • 1 1/2 tsp chilli flakes
  • 1/2 cup vegetable stock
  • 3 tbsp lime juice
  • 1 garlic clove, pressed
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp coriander
  • 1/2 cup full fat tinned coconut milk or coconut cream
  • 1/2 tsp turmeric
  • 1 tbsp lime zest

Instructions

  • Melt the coconut oil in a large pan over a medium high heat. Add the chopped onion, peppers and mushrooms sauté for a few minutes to soften.
  • Add the chilli flakes, vegetable stock, lime juice, garlic, salt, black pepper and coriander. Bring the mixture to a boil and then reduce down to a simmer. Simmer for about 5 minutes before adding the coconut milk, turmeric and lime zest then bring to simmer again for another 5 minutes or until the sauce thickens.

Optional

  • If you want the sauce to be a little thicker, mix 1 tablespoon of corn starch with 1 tablespoon of water and add into the sauce. You may need to raise the heat slightly to bring this to a boil to activate the corn starch.