Vegan Coconut Vegetable Noodle Stir-fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried noodle dish with colorful vegetables, creamy coconut sauce, and almond butter. Flavorful and nourishing, it comes together in 15 minutes for an easy weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 683mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 828mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.