Indonesian Inspired Ginger Garlic Noodles

Bunny Kitchen

Vegan Indonesian noodles
Prep Time: 6M
Cooking Time: 25M
Serves: 4

This makes a really great, tasty mid-week dinner!

There's more what this came from!


  • 1 tsp sesame oil
  • 4 garlic cloves, minced
  • 1.5 tbsp ginger, minced or finely grated
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 200g mushrooms, cleaned and sliced
  • Juice of 1 lime
  • 2 tbsp soy sauce (or tamari for gluten free)
  • 1 red pepper, sliced into strips
  • 600g (2 standard ready to wok packs) cooked rice noodles
  • 4 cups vegetable stock (gluten free, if necessary)
  • 2 tbsp fresh chives
  • 2 tbsp sesame, sunflower or pumpkin seeds, optional
  • Sweet chilli sauce or sambal oelek, to serve

This makes a really great, tasty mid-week dinner!


  • Heat sesame oil in a wok or large frying pan over a medium heat. Add the garlic, ginger, coriander and turmeric and saute, stirring for a minute.
  • Add the mushrooms and turn the heat to high, after a minute, add the lime juice and soy sauce, sizzle until reduced and the mushrooms lightly coloured.
  • Add the pepper, saute for a minute, then add the noodles and stock.
  • Reduce the heat to medium and leave to simmer for 10 minutes until most of the broth has absorbed into the noodles. Stir through the chives before dividing between bowls.
  • Serve with extra chives sprinkled on top and a scattering of seeds, if using and plenty of chilli sauce.


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