***This is a great recipe to use up extra veggies you may have accumulated throughout the week***
Ingredients:
1/2 package rice stick noodles
1 cup mixed veggies of choice, julienned or chopped small
1 tbsp coconut oil
1 small onion
1 large clove garlic
1 tsp fresh ginger, grated
2 tsp curry powder
1/4 tsp cumin
1/4 tsp coriander
1 tsp salt, more to taste
cayenne, to taste
1/2 cup coconut milk
pinch stevia or drizzle honey, as desired
2 green onions, chopped
1/4 cup fresh cilantro, roughly chopped
To prepare:
1. Cook noodles as package directions. In the last 3-4 minutes of cooking, add vegetables and blanch. Drain.
2. Meanwhile, heat oil on medium high heat. Saute onion until translucent. Add garlic and ginger, cooking for one minute, stirring well.
3. Add spices and toast, stirring constantly. Add coconut milk, salt and cayenne to taste.
4. Transfer coconut milk/onion mix to a small blender and puree. Add pinch of stevia, more cayenne or salt to taste.
5. Pour sauce over noodle/vegetable mix and stir to combine. Divide on plates and top with green onions and cilantro.
Serves 3-4
