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Coconut Peanut Veggie Noodles [V+GF+Oil Free]

veggie noodles in plate with lime slices garnished over top

Hello delicious, healthy, good for you, comfort food! These veggie noodles are smothered in a sauce that is delicious, creamy, coconuty, peanuty and oh so good! This recipe replaces traditional noodles with veggies, so you can enjoy your favourite pasta dish, without all the carbs and calories. So go ahead and have seconds! This wholesome dish will leave you feeling completely guilt free, and 100% satisfied.

veggie noodles with coconut peanut sauce over top in plate

How to prepare your veggie noodles?

To prepare your veggie noodles, you’ll need a spiralizer of some sort, or you may also use a mandolin. Before I bought my Veggie Bullet which I absolutely LOVE for spiralizing vegetables, I used a mandolin to make vegetable noodles. It definitely works, but it is a lot more time consuming! (Not to mention the extreme caution you’ll want to use if preparing these with a mandolin.) There are a ton of different spiralizers out there, and I’ve tested out a few of them and the Veggie Bullet is definitely my favourite. It’s easy to use and fully automated, providing evenly cut noodles.

Once you spiralize your zucchini, sweet potato and carrots, thinly slice your mushrooms and red pepper. Then add all the veggies to a large non stick skillet and cook for about 6-8 minutes until softened and heated through. Do not overcook the vegetables.

spiralized raw veggie noodles in bowl

While the veggie noodles are cooking, add all your sauce ingredients to a small sauce pan. Heat only until warm. No need to cook out any of these ingredients, making it a super quick sauce you can have ready in minutes.

Transfer your cooked veggie noodles into bowls or plates, then top with the sauce and extra peanuts, coconut, or lime wedges if you please.

veggie noodles in plate with skillet of noodles in background

There you have it! Easy, peasy, veggie noodles, smothered in a rich and flavourful coconut peanut sauce. This easy recipe is perfect for your busy weeknights, ready in less than 30 minutes! Plus, it’s vegan and gluten free, making it a suitable choice for any diet. AND it’s low in calories, but will leave you feeling full and satisfied.

If you enjoy this recipe, you may also want to try these!

coconut peanut veggie noodles pin

veggie noodles in plate with lime slices garnished over top

Coconut Peanut Veggie Noodles

Course: Main Course
Cuisine: Asian
Keyword: gluten free, oil free, vegan
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 Servings
Creamy, coconuty, peanuty, amazing veggie noodles are delicious and wholesome! Plus low in calories for a guilt free meal!
Pin Recipe Print Recipe


  • 1 large sweet potato peeled & spiralized
  • 2 zucchini spiralized
  • 2 large carrots spiralized
  • 2 red peppers julienned
  • 6 cremini mushrooms thinly sliced

For the Sauce

  • 1/3 cup natural crunchy peanut butter
  • 1 cup lite coconut milk
  • 2 tbsp rice wine vinegar
  • 1/2 lime juiced
  • 1 tbsp tamari
  • 1/4 tsp ground ginger
  • 1 tsp sriracha optional


  • Add all your vegetables to a large non stick skillet Sprinkle with salt and pepper and cook over medium heat until softened, about 6-8 minutes.
  • Meanwhile, combine all your sauce ingredients in a small sauce pan and whisk until combined. Heat your sauce until warm, but no need to cook.
  • Then pour your sauce over your vegetable noodles and serve garnished with lime, crushed peanuts, sesame seeds or shredded coconut.
Calories: 257kcal | Carbohydrates: 24g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Sodium: 474mg | Potassium: 871mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11765IU | Vitamin C: 99.4mg | Calcium: 57mg | Iron: 1.6mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Sherry

    This sounds delicious! I may just have to make all 4 servings for me πŸ™Š since my family is not a huge fan of coconut milk!!

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