Rice Noodle Stir Fry With Chili Coconut Cream

Rice noodles are a great addition to the menu when you are gluten free, and just want some noodles.  Tossed with cabbage, carrots, garlic and green onions, it is a filling and tasty dish when you top with  chili coconut cream.

Rice Noodle Stir Fry With Chili Coconut Cream

Ingredients

    Stir Fry
  • 6 cups of tri color slaw--white cabbage, purple cabbage and carrots
  • 3 cups rice noodles cooked
  • 1/2 cup green onions, sliced
  • 4 cloves garlic, minced
  • 3 tbsp. sliced almonds
  • 2 tbsp. seasame oil
  • Fresh cilantro for garnish
  • 1 tbsp. sesame seeds
  • If not vegan, 1 soft boiled egg, cut in half
  • Chili Coconut Cream
  • 1 tbsp. coconut aminos
  • 4 tbsp. chili sauce
  • 1 tsp. coconut oil
  • 2 tbsp. maple syrup
  • 2 tbsp. lime juice
  • 1 tbsp. lime zest
  • 1 cup coconut milk
  • 1 slice of ginger
  • 1 tsp. sea salt

Instructions

    Stir Fry
  1. Saute slaw, onions, almonds and garlic in sesame oil
  2. Add cooked noodles
  3. Chili Coconut Cream
  4. Add all ingredients to blender and blend
  5. Serve Stir-fry in bowl and top with Chili Coconut Cream.
  6. Add egg, if not vegan, and sprinkle sesame seeds and fresh cilantro
http://greenschemetv.net/2017/04/rice-noodle-stir-fry/

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