Coconut & Lime Vermicelli Stir-Fry

coconut & lime vermicelli stir-fry

coconut & lime vermicelli stir-fry

Stir-fries are amazing quick and simple dinner recipes and are especially great during the week when we have less time to prepare meals. I used spiralised vegetables in this recipe in place of some of the noodles for a lower-carb meal and to add some extra texture. I created this recipe for Cocofina using their coconut oil, coconut chips and coconut amino. Coconut amino has a rich savoury taste (similar to tamari/soy sauce) but is not low FODMAP as it contains traces of onion and garlic which i tend to avoid but have recently noticed I can tolerate in trace amounts. If you can’t tolerate small amounts of onion and garlic then simply replace the amino with 2 extra tbsp of tamari and 1 tbsp of Cocofina coconut vinegar. The eggs are completely optional in this recipe but I love adding them for a protein boost!

Serves 2-3


125g dried rice vermicelli noodles

½ tbsp Cocofina coconut oil

1 tbsp fresh ginger, grated

1 red chilli

2 tbsp fresh chives, chopped

1 red pepper

50g red cabbage

1 tbsp tamari

1 medium courgette

1 medium carrot, peeled

2 eggs (optional)

3 tbsp fresh coriander, chopped

1-2 tbsp Cocofina coconut chips

For the sauce:

3 tbsp Cocofina coconut amino

Juice of 1.5 limes

½ tsp cayenne pepper

1 tsp turmeric

2 tbsp coconut milk

½ tbsp sesame oil

1 heaped tbsp smooth almond butter

¼ tsp black pepper


  • Cook the rice vermicelli as per the packet instructions then drain and rinse with cold water before leaving them to one side while you prepare the rest of the dish
  • Heat the coconut oil in a large pan over a medium heat
  • Deseed and finely slice the red chilli into strips then add it to the pan with the chives and ginger
  • Stir fry them for 2 minutes until they become lovely and fragrant
  • Cut the pepper into 1cm strips and shred the red cabbage into thin strips then add them to the pan
  • Add the tamari and stir fry everything for 3-4 minutes
  • To make the dressing, simply whisk all the ingredients together until smooth
  • Spiralise the courgette and carrot (or peel with a julienne peeler) and add them to the pan along with the dressing
  • Stir fry everything together for a further minute so the courgette and carrot start to wilk
  • Stir in the rice noodles then push everything to one side
  • Whisk the eggs (if using) then pour them into the empty side of the pan
  • Scramble the eggs for 20-30 seconds before combining them with the contents of the pan
  • Remove the pan from the heat and stir in 2 tbsp of the coriander
  • Serve the noodles in bowls with the coconut chips and remaining coriander sprinkled over

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