Coconut Curry Vegetable Noodle Stir-fry-Gluten/Wheat Free
1/4 cup olive oil
3 Tbsp sesame oil 1⁄2 of a green cabbage sliced thinly 2 red bell peppers diced 6 green onions sliced thinly 2 carrots peeled and sliced thinly 1 cup diced zucchini
Any other vegetable you would like to add. 1 can of organic coconut milk 1-2 Tbsp red, yellow, or panang curry paste (always check the labels to make sure it is gluten/wheat free) 1 (14oz) pkg Thai rice noodles
1⁄2 cup raw slivered almonds 2 Tbsp sesame seeds
Directions:
In a wok or large skillet heat the olive and sesame oils over medium heat and stir fry the cabbage, red bell peppers, green onions, carrots, and zucchini.
Note: don’t overcook your vegetables, allow them to stay slightly crisp, this retains more of their nutritional value.
In a separate bowl combine the organic coconut milk and curry paste and mix thoroughly.
Once the coconut milk and curry are thoroughly combined, pour this mixture into the vegetables in the wok or large skillet and cook for 3-5 minutes.
As per instructions on the package, boil the rice noodles, drain, rinse, and set aside.
Top curry mixture with almonds and sesame seeds and serve over the cooked rice noodles.
Serves 4