Coco Nut Butter Veggie Rice Noodles

BY : PUBLISHED : March 25th, 2015 UPDATED: August 17th, 2021

Here’s a super simple mid-week meal for you.  Cook (any) veggies in a simple onion/garlic/ginger base, add coconut milk, some rice vinegar, a pinch of sweetener, salt and pepper and let simmer till cooked. Stir in a bit of your favorite nut butter and toss with cooked rice noodles. A filling, protein rich, comforting meal will await you in about 15 minutes. Enjoy!

11026061 821388654621794 7895446758176690447 n1 1

Coco Nut Butter Veggie Rice Noodles

Renee Press
Here’s a super simple mid-week meal for you.  Cook (any) veggies in a simple onion/garlic/ginger base, add coconut milk, some rice vinegar, a pinch of sweetener, salt and pepper and let simmer till cooked. Stir in a bit of your favorite nut butter and toss with cooked rice noodles. 
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 499 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 8 ounces of rice noodles of choice, cooked as directed, rinsed and drained
  • 1 shallot or small onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 inch of ginger, peeled and finely chopped (or minced)
  • 3-4 mushrooms, thinly sliced
  • 1 medium carrot, thinly sliced
  • 2 cups of broccoli florets
  • 2 cups of chopped spinach
  • Other nice veggies to use: cauliflower, sliced zucchini, sliced cabbage
  • 1 can of coconut milk
  • 2 Tablespoons of nut butter of choice (peanut, almond, sunflower, cashew all work well)
  • 1 Tablespoon of soy sauce, tamari, or coconut aminos
  • 1 Tablespoon of sweetener of choice, agave, sugar, etc (or leave out)
  • 1 Tablespoon of rice vinegar (or any vinegar, or lemon or lime juice)
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of salt, or to taste
  • 1/2 teaspoon of black pepper, or to taste
  • 1/4 cup of cilantro or fresh basil, chopped (optional)

Instructions
 

  • Cook rice noodles as directed, drain and rinse well to prevent sticking. Set aside.
  • In a deep skillet, sauté onion, garlic and ginger over medium low heat for 1-2 minutes, taking care not to burn garlic. Add sliced veggies of choice (carrots and mushrooms first, if using, then broccoli, and spinach last) and stir. Let cook for 1-2 minutes.
  • Add coconut milk and stir to incorporate. Let cook for 2-3 minutes until veggies start to soften. In a small bowl, combine nut butter with just enough warm water to loosen, stirring with a fork until it becomes thin and creamy.
  • Add nut butter mixture, soy sauce, rice vinegar, sweetener, turmeric, salt and black pepper to veggies and stir well to combine. Season to taste and add rice noodles. (If pan is too shallow or not large enough, transfer everything to a large mixing bowl and combine in there). Toss well with veggies and sauce, tongs are great for this. Add fresh herbs if using and toss again. Serve immediately and enjoy!

Nutrition

Calories: 499kcalCarbohydrates: 64gProtein: 9gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 698mgPotassium: 616mgFiber: 3gSugar: 6gVitamin A: 4311IUVitamin C: 49mgCalcium: 88mgIron: 5mg
Keyword nut butter noodles, vegan noodles, vegan pasta, veggie rice noodles
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press