Easy and Healthy Recipe- Spicy Coconut Noodles

I absolutely adore this easy vegan dinner recipe, which happens to be delicious as well as good for you.

Absolutely perfect for both dinner as well as lunch, and works for both cooler and warmer weather.

It’s packed with nutrients, vitamins and a beautiful combination and layer of taste.


A few months ago I found the base of this vegan dinner recipe (here) and have since then been playing around with the quantity and intensity of the ingredients to create a taste which I’m absolutely in love with. This is what I wanted to share.

It easy, healthy, affordable, and incredibly delicious!

The key to this recipe is the different textures of the noodles, the crunch of the bean sprouts and the smoothness of the sauce; as well the balance between sweetness, saltiness and spice.

Within the recipe I’ll give you a few extra options, which you can add as you choose, but what I want to stress is that this is really versatile and you can include and exclude ingredients however you like.


Easy Vegan Dinner Recipe - Spicy Coconut Noodles

A healthy and easy vegan dinner recipe of rice noodles in a delectable sweet and spicy coconut and basil sauce. Incredibly easy to make and enjoy!

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3


  • 400 grams Flat Rice Noodles (for texture) you can use any you like
  • 90 grams Udon Noodles (for texture) you can use soba or normal noodles
  • 3 Fresh Spring Onions
  • a handfull Fresh Basil 16 or so leaves
  • 200 grams Mixed Bean Sprouts
  • 1 Can Coconut Milk
  • 1 cup plant milk of choice or water, I prefer rice milk
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon Sweet Chilli
  • 1 teaspoon Curry Powder
  • a handful Shredded Coconut for decoration
  • 1/2 teaspoon Salt


  • 1 teaspoon Dried Basil
  • 1 Tablespoon Dried Chives
  • a pinch of Sweet Paprika


  1. Prepare the spring onion and fresh basil by finely chopping them, set aside

  2. In a saucepan pour the coconut milk over medium high heat, bring to a simmer then lower the temperature

  3. Add the tomato paste, sweet chilli sauce, curry powder and let them simmer for a few minutes

  4. Pour in the extra plant milk or water. You can omit this if you want the sauce to be really thick, personally I prefer more sauce as opposed to less

  5. Now add any of the extras- so for me this is the pinch of sweet paprika, the salt, dried basil and dried chives (highly recommend!)

  6. Pour the spring onions and fresh basil we prepared earlier into the sauce

  7. Let the sauce simmer for 2-4 minutes and finally add the bean sprouts. 

    You don’t want to cook these too long, more so marinade them. 

    Only cook for 1-2 minutes and turn the heat off

  8. Set it aside and fill another larger saucepan with water and bring it to a boil, if you’re using two different types of noodles make sure to check how long they need to cook for. Both of mine happen to require 8 minutes so I put them in at the same time. If yours need different times you don’t need to cook them separately just place them in the water accordingly

  9. Once they’re done, strain them and make sure to wash them in cold water to prevent them from sticking to eachother becoming mushy in anyway

  10. Then simply assemble! Put the noodles in a bowl and add as much sauce as you like, garnish with a generous sprinkle of shredded coconut and a basil leaf or two! 

    All that’s left to do is to sit down and enjoy the meal!

Tell me how you liked the recipe, or comment below with any questions or queries. I hope you all love it as much as I do!

Ves xx

You can also watch and follow along with my recipe video here:

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