Vegan Glass Noodles

Sweet and simple.


Serves 4


  • Sauce – 4tbsp tamari 
  • 1tbsp crushed garlic 
  • 1tbsp coconut sugar 
  • 1tbsp sesame oil 
  • Noodles – 350g dried glass noodles (or any would do) 
  • 3tbsp coconut oil 
  • 1 onion, sliced 
  • 115g carrots, peeled and cut into sticks 
  • 1 yellow pepper, sliced 
  • 115g sugar snap peas, sliced length ways 
  • 170g asparagus, trimmed and sliced 
  • 115g mushrooms, chopped 
  • 140g baby spinach 
  • 1tbsp toasted sesame seeds, to top.


  1. Firstly, make the sauce by combining all ingredient in a bowl and seasoning.
  2. Cook noodles according to instruction, drain , place in a large bowl and toss in half the sauce.
  3. Heat 2tbsp of coconut oil in a large pot and cook the onion, carrot, pepper, peas and asparagus for around 3minutes.
  4. Now add the mushrooms and the other half of the sauce, stirring and cook for around 3 minutes.
  5. Transfer the veg to the noodles and mix. Serve in bowls topped with toasted seeds.

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