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?
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:
- 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
- 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
- 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.
- 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.
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