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    Home » MAINS » VEGAN

    Vegan Pineapple Stir Fry with Curried Coconut Sauce

    Published: January 30, 2023 · Updated: July 27, 2023 by Ieva · This post may contain affiliate links · 21 Comments

    Jump to Recipe

    Hands down the best vegan vegetable stir fry we’ve ever cooked! And it’s all plant-based! This Vegan Pineapple Stir Fry featuring curried coconut sauce and sesame-covered noodles is a sticky, messy, and extremely satisfying dish to eat, whether you’re vegan, vegetarian, or a sworn meat-eater!

    Take Me To:
    • Why Is This Vegan Stir Fry So Special?
    • Ingredients
    • Method
      • How To Make Vegan Stir Fry Sauce?
    • What Else Can You Add To Vegan Stir-Fry?
    • Other Quick Vegan Meals
    • Recipe Card

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    Why Is This Vegan Stir Fry So Special?

    We always get very excited about making these pineapple noodles. For us, it’s the perfect weekend lunch that can be made in just about 30 minutes.

    This dish always reminds us of Singapore! We’ve eaten copious amounts of noodles whilst on holiday there for a week and although nothing was exactly like this Vegan Pineapple Stir Fry, the aromas and flavours of the dish definitely take us back to the buzzing Hawker markets.

    Vegan Pineapple Stir Fried noodles in a white bowl on a white table cloth.

    Ingredients

    • sesame seeds: we will toast sesame seeds, but you can buy already toasted ones.
    • bell pepper: we used green pepper, as it is the least sweet and retains the most crunch, but you are welcome to use any colour to make the dish even more vibrant.
    • red onion: cut into 8 wedges.
    • tinned pineapple chunks: or rings, chopped into pieces. Use pineapple in juice (not syrup).
    • noodles: whole wheat noodles tend to be vegan, but if you’re not following a vegan diet, egg noodles work great!
    • curry powder: we used medium, but feel free to go spicy or mild depending on your preferences.
    • chilli flakes: skip if you’re not a fan of spicy food.
    • creamed coconut: don’t confuse it with coconut cream or coconut milk though – they have completely different textures. Creamed coconut normally comes compressed into a block shape or small (50g) sachets. We normally find this in the international food isles in the Thai or Chinese sections.
    • pineapple juice: from the tin your pineapple chunks/rings were in.
    • soy sauce: dark or light, you choose. You can substitute it with tamari or coconut aminos.
    • vegetable, olive or coconut oil.

    Method

    Start by toasting your sesame seeds in a dry frying pan on medium heat. When they turn golden brown, tip them into a small bowl or plate to prevent further browning. Reserve the pan for the next step.

    sesame seeds toasting in a frying pan.

    Grab a medium-sized red onion and cut it into 8 wedges. Then deseed a pepper and cut it into bite-size pieces. You can use any colour of pepper you have, but here’s the thing. Red, orange and yellow peppers are lovely, but I find them too sweet and not as crunchy in this dish. Because green peppers are harvested early they aren’t as sweet and have a firmer crunchier texture.

    Red onion wedges, green bell pepper and pineapple chunks on a wooden chopping board.

    Fry the onion wedges and pepper in a reserved pan with a splash of oil for about 4 minutes.

    If you have pineapple rings, just chop 3-4 of them into pieces. For this recipe, we use tinned pineapple in juice (not syrup). Add the pineapple chunks (reserve any juices in the tin) to your vegetables, increase the heat and stir fry for another 2 minutes. Your pineapple will caramelise slightly, vegetables will soften but still retain some crunch.

    While your vegetables are cooking, boil your noodles. We tend to use dried medium egg noodles (when it’s not Veganuary) and find they work best texturally. We have also tried it with whole wheat noodles (usually vegan) and it makes a more filling, less sticky dish. Whole wheat noodles seemed to absorb more sauce. Glass noodles will work too!

    How To Make Vegan Stir Fry Sauce?

    Now onto the best part – curried coconut sauce! It’s very flavoursome, and if you taste it on its own, you may think it’s too rich, too sweet and too salty. But when mixed with vegetables and pineapple noodles, it is PERFECTION!

    The one ingredient that is not substitutable in this recipe is creamed coconut. Don’t confuse it with coconut cream or coconut milk though – they have completely different textures. Creamed coconut normally comes compressed into a block shape or small (50g) sachets. We normally find this in the international food isles in the Thai or Chinese sections. Chop 50g of it roughly to help incorporate it into the sauce quicker.

    Start your sauce by toasting curry powder and chilli flakes in a dry pan to release aromas. Then add all the other ingredients: creamed coconut, 4 tablespoon of pineapple juice from the tin, 3 tablespoon soy sauce and 2-3 tablespoon water. Mix to combine and cook on low heat until thickened slightly. It will typically only take 30 seconds to a minute.

    All that’s left is to assemble. Tip your vegetables into the drained noodles, add the sauce and stir to combine. Divide between two bowls and generously sprinkle with toasted sesame seeds and some spring onion.

    A white shallow bowl with vegan vegetable stir fry with sesame seeds scaterred on top.

    What Else Can You Add To Vegan Stir-Fry?

    If you feel that vegan vegetable stir-fry won’t fill you up (although we think this recipe is really rather filling), add some extra bits to it:

    • Crispy fried tofu.
    • Vegan Hoisin Duck (we love Linda McCartney’s duck)
    • Tempeh or seitan chunks will work great here too!

    Other Quick Vegan Meals

    If you are looking for more quick but delicious vegan recipes, here are some of our favourites:

    • Caribbean Vegan Courgette Curry With Pineapple
    • Coronation Chickpea Sandwich (Curried Chickpea Salad Sandwich)
    • Vegan Tofu Bulgogi (Korean Marinated Tofu)
    • Vegan Yasai Pad Thai

    You can find a full collection of our Veganuary recipes here too!

    Recipe Card

    Vegan Pineapple Stir Fry

    Vegan Pineaapple Stir Fry with Curried Coconut Sauce

    Hands down the best stir fry we've ever cooked! And it's vegan! Curried coconut sauce and sesame covered noodles are sticky, messy and extremely satisfying to eat, weather you're vegan, vegetarian or a sworn meat-eater!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Main Course
    Cuisine Asian, Indian, Thai
    Servings 2 portions
    Calories 557 kcal

    Ingredients
     
     

    • 10 g sesame seeds
    • 1 green pepper chopped into bite-size pieces
    • 1 red onion cut into 8 wedges
    • 130 g tinned pineapple chunks in juice or rings cut into pieces
    • 130 g noodles (2 nests)
    • 1 tablespoon curry powder
    • ½ teaspoon chilli flakes
    • 50 g creamed coconut from a block or a sachet (not tin)
    • 4 tablespoon pineapple juice from tinned pineapple
    • 3 tablespoon soy sauce
    • 2-4 tablespoon water
    • vegetable, olive or coconut oil

    Instructions
     

    • First, toast your sesame seeds in a frying pan until they turn golden brown. Remove from the pan into a bowl to prevent further browning. Reserve the pan for stir frying the vegetables.
    • Heat 1 tablespoon of oil in the reserved pan on medium-high heat. Tip in red onion wedges and chopped green pepper and stir fry for 4 minutes. Then, add pineapple chunks and stir-fry for 2 more minutes. Pineapple should caramelise slightly, onions and peppers soften but still retaining some crunch.
    • Put the noodles on to boil, following the instructions of on the pack.
    • In the meantime, prepare your stir-fry sauce. Heat a small saucepan and add curry powder together with chilli flakes. Dry-fry on medium heat for a minute until fragrant. Cut 50g of creamed coconut block into pieces and tip into the spices. Reduce the heat to low. Add pineapple juice from the tin and soy sauce. Stir to combine everything into a thick sauce. Add 2-3 tablespoon of water to loosen and take off the heat. It should be pouring cream consistency.
    • Add your noodles and the sauce into the vegetable pan and mix well to coat.
    • Serve the noodles with toasted sesame seeds generously sprinkled on top. Add some spring onion and enjoy!

    Nutrition

    Calories: 557kcalCarbohydrates: 80gProtein: 16gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1538mgPotassium: 723mgFiber: 7gSugar: 18gVitamin A: 434IUVitamin C: 62mgCalcium: 124mgIron: 5mg
    Keyword Coconut stir fry sauce, Curried noodle stir fry, Curried noodles, Curried veggie noodles, Noodles, Pineapple noodles, Pineapple stir fry, Stir fry with pineapples, Stir-fry, vegan curried noodles, vegan pineapple stir fry, vegan stir fry, Vegetarian Noodles
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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    Reader Interactions

    Comments

    1. Kris

      March 10, 2021 at 10:26 pm

      5 stars
      Oh my goodness was this so tasty and unique! I already can’t wait to make again! Thank you. 🙂

      Reply
      • Ieva

        March 11, 2021 at 7:33 am

        Thanks, Kris! So glad you liked it! 🙂

        Reply
    2. Lexi

      May 24, 2021 at 4:53 pm

      5 stars
      What a delicious dinner! I absolutely love pineapple in a stir fry. Thanks for the recipe!

      Reply
      • Ieva

        May 24, 2021 at 7:32 pm

        Us too! Pineapple is so underrated in savoury dishes 🙂

        Reply
    3. kushigalu

      August 06, 2021 at 5:37 pm

      Your recipes are always new and refreshing, an here is another one. The flavors are so interesting here. Thanks for sharing.

      Reply
      • Ieva

        August 06, 2021 at 8:17 pm

        Thanks!

        Reply
    4. Tavo

      August 28, 2021 at 8:53 pm

      5 stars
      Delicious! We loved this pineapple curry, we made a small variation as we didn’t have curry powder, and used a yellow Thai curry paste, and it was yummy.

      Reply
      • Ieva

        August 29, 2021 at 7:36 am

        Wow, I might need to try this with Thai flavours! Sounds amazing!

        Reply
    5. Alina

      January 03, 2022 at 12:53 pm

      5 stars
      I love the addition of sweetness of pineapple.

      Reply
      • Ieva

        January 03, 2022 at 3:32 pm

        Yes, I’m glad to see more and more pineapple lovers 🙂

        Reply
    6. April

      February 02, 2022 at 7:38 pm

      5 stars
      Love the flavor the pineapples add to this. Beautiful recipe, thank you

      Reply
      • Ieva

        April 02, 2022 at 10:37 pm

        Thanks, April!

        Reply
    7. Cara

      April 20, 2022 at 3:45 pm

      5 stars
      Loved the coconut curry sauce – and the pineapple when so perfectly with it!

      Reply
      • Ieva

        April 20, 2022 at 5:13 pm

        Thank you, Cara! It’s our favourite stir-fry sauce ever! 🙂 Glad you liked it too!

        Reply
    8. Janie | Naughty Kitchen

      April 20, 2022 at 5:43 pm

      5 stars
      I love the tastes of this curry! The pineapples added a touch of sweetness along with the creamy coconut sauce over the noodles. I’m making this again!

      Reply
      • Ieva

        April 20, 2022 at 8:38 pm

        Thanks for the lovely feedback, Janie! So glad you enjoyed it 🙂

        Reply
    9. Dijana

      June 01, 2022 at 2:49 pm

      5 stars
      This is such a good stir-fry! And just perfect for these hot summer days when we crave lighter food that is quick and easy to prepare!

      Reply
    10. Sophia

      June 25, 2022 at 7:25 pm

      5 stars
      This was so good! My partner was skeptical with the pineapple (although he eats pineapple on pizza haha) but we both loved it. It came together quickly and we’re definitely going to make it again soon.

      Reply
      • Ieva

        June 26, 2022 at 6:02 am

        Thanks, Sophia! We LOVE pineapple in savoury dishes – so glad you did too! 🙂

        Reply
    11. Cara

      September 25, 2022 at 7:09 pm

      5 stars
      Yum! Even my meat-eating husband devoured it and never asked where the meat was! I’ll definitely be making this again. Thanks for the great recipe!

      Reply
      • Ieva

        September 26, 2022 at 10:31 am

        Cara, you are most welcome! Thanks for taking the time to leave this incredible comment! So glad you liked it 💗

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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