Go Back

Vegan spicy coconut and lime noodles

The perfect quick vegan dinner or lunch.
Course: Dinner, Lunch
Servings: 2


  • 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.