These vegan coconut curry noodles are a quick and easy meal, ready in 15 minutes! Loaded with fresh vegetables, these noodles are a great lunch or dinner. These are loaded with fresh veggies like bean sprouts, cabbage, carrots, and green onion.
Bring a pot of water to a boil, cook noodles according to package instrections. Drain and set aside.
In a pan, heat the peanut oil over low heat. Saute the onion and garlic for 5 to 6 mintues until the onions begin to soften, stirring frequently. Add the curry powder, coconut milk and soy sauce, and stir well to combine. Add the noodles, carrots, and the bean sprouts to the sauce and toss well until noodles are coated in the sauce.
Before plating, stir in the red cabbage, green onions, and sesame seeds. Top with a squeeze of fresh lime. Add sriracha for a little spice (optional) and enjoy!