Indonesian Inspired Ginger Garlic Noodles

Bunny Kitchen

Vegan Indonesian noodles

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


  1. 1 tsp sesame oil
  2. 4 garlic cloves, minced
  3. 1.5 tbsp ginger, minced or finely grated
  4. 1 tsp ground coriander
  5. 1 tsp ground turmeric
  6. 200g mushrooms, cleaned and sliced
  7. Juice of 1 lime
  8. 2 tbsp soy sauce (or tamari for gluten free)
  9. 1 red pepper, sliced into strips
  10. 600g (2 standard ready to wok packs) cooked rice noodles
  11. 4 cups vegetable stock (gluten free, if necessary)
  12. 2 tbsp fresh chives
  13. 2 tbsp sesame, sunflower or pumpkin seeds, optional
  14. Sweet chilli sauce or sambal oelek, to serve


Serves four


  • 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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