Simple Vegan Stir Fry Recipe with Coconut-Lime Sauce

by | Apr 17, 2019 | recipes, Vegetarian | 0 comments

The flavors of this simple vegan stir fry will transport you to Southeast Asia! The sweet bell pepper and carrots, crunch of the cooling celery, and brightness from lime and cilantro, offset the hint of Sriracha sauce. The ingredients in rice noodles are perfect for a vegan diet. If you add a little more broth you will have a nice rice noodle soup recipe, were you will love slurping up the brothy coconut sauce that is left behind after the rice noodles are eaten! So enjoy the vegetarian noodle recipes stir fry and make it a healthy vegan night to remember.

vegan stir fry

Tips for a plant based diet:

1) Keep Carbs In Check: When you take out foods like dairy, eggs, and meat, it’s easy to replace them with carbohydrates. Even if you’re eating healthy foods, a diet too high in carbs and a lack of healthy fats and proteins you may feel unsatisfied after eating.

2) Choose Whole Grains: Changing refined grains, for example white pasta and white bread, for whole grains, like brown rice and quinoa, adds iron and B vitamins to a vegan diet. When grains are processed nutrients are stripped out when the grains are refined. The extra fiber from whole grains will help keep you full, and may even help you lose weight.

3) Eat Your Spinach and Other high Iron Sources: This is a very important tip, Iron helps your body transport the oxygen you breathe to all of your tissues. It also supports your metabolism, your hormones, and connective tissue.

4) Don’t Assume Vegan Products Are Healthier: So those whole foods, vegan chocolate chip cookies you love? don’t be fooled. Highly processed vegetarian foods especially meat replacements like burgers or nuggets are still highly-processed and not good for you. “When you look at food labels for things like veggie chicken, they have a lot of other ingredients, including preservatives and chemicals added to get the texture and taste of meat

5) Very Important Fish-Free Omega-3s: Even if you are eating a variety of healthy vegan foods, some nutrients will be hard to get. For example DHA and EPA, two types of omega-3 fatty acids, are important for eye and brain development, as well as heart health. Omega-3 are found mainly in fatty fish like salmon, though they can be made by the body in small amounts from ALA, another type of omega-3 that’s found in plants like flaxseed, walnuts, canola oil and soy. A variety of foods, including soy milks and breakfast bars, are now fortified with DHA.

rice noodles with vegetables recipe

Recipes header

 

Simple vegan stir fry recipe with Coconut-Lime Sauce

The flavors of this simple vegan stir fry will transport you to Southeast Asia! The sweet bell pepper and carrots, crunch of the cooling celery, and brightness from lime and cilantro, offset the hint of Sriracha sauce.
Course Main Course
Cuisine Chinese
Keyword rice noodles with vegetables recipe, simple vegan stir fry, sticky noodles, vegetarian pad thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 7 oz stir-fry rice noodles
  • 1⁄2 lb carrots
  • 1 red bell pepper
  • 5 oz celery
  • 2 scallion stocks
  • 1⁄2 oz fresh cilantro
  • 1 lime
  • 1⁄4 oz coconut milk powder
  • 2 teaspoons Sriracha sauce
  • kosher salt & ground pepper
  • sugar
  • neutral oil such as vegetable

Instructions

  • Cook noodles: Bring a medium pot of salted water to a boil. Add noodles to boiling water and cook, stirring frequently, until tender, 5–7 minutes. Drain and rinse noodles under warm water. Using kitchen scissors, cut noodles in half directly in the colander.
  • Prep ingredients: Trim ends from carrots, then scrub and thinly slice crosswise (no need to peel). Halve pepper, remove stem and seeds, then cut into 1⁄2-inch pieces. Trim ends from celery and thinly slice crosswise. Trim ends from scallions, then cut into 1- inch pieces. Pick 2 tablespoons cilantro leaves and reserve for step 6. Finely chop remaining cilantro leaves and stems.
  • Make broth: Squeeze 1 tablespoon lime juice, then cut any remaining lime into wedges. In a medium bowl, whisk coconut milk powder with 2⁄3 cup warm water. Stir in lime juice, 1 of the Sriracha packets, 1 teaspoon salt, 1⁄2 teaspoon sugar, and 1⁄4 teaspoon pepper until combined.
  • Cook vegetables: In the same skillet, heat reserved fried peanut oil over medium-high. Add carrots and cook until barely crisp- tender, about 2 minutes. Add peppers, celery, and scallions to skillet. Season with a pinch each salt and pepper. Cook, stirring frequently, until crisp- tender, about 5 minutes. Add coconut broth and chopped cilantro to the skillet.
  • Finish & serve: Add noodles. Stir gently to combine and cook until warm, about 1 minute. Remove skillet from heat. Season to taste with salt and pepper. Spoon into bowls, top with fried peanuts and reserved whole cilantro. Drizzle with remaining Sriracha, if desired, and serve with any lime wedges.


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