Rice Noodle Stir Fry With Chili Coconut Cream

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, kale, garlic and green onions, it is a filling and tasty dish when you top with chili coconut cream. Ready in less than thirty minutes!

Vegan, gluten free and dairy free.

Ingredients

Recipe

Rice Noodle Stir Fry With Chili Coconut Cream

Alkaline Recipes

Rice Noodle Stirfry-delicious and nutritious.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Calories/serving 316 kcal

Ingredients

 

Stir Fry

• 6 cups tri color slaw white cabbage, purple cabbage and carrots
• 3 cups rice noodles cooked
• ½ cup green onions sliced
• 1 cup spinach or greens
• 4 cloves garlic minced
• 3 tablespoon(s) almonds sliced
• 2 tablespoon(s) seasame oil
• cilantro fresh, to garnish
• 1 tablespoon(s) sesame seeds
• If not vegan 1 soft boiled egg, cut in half

Chili Coconut Cream

• 1 tablespoon(s) coconut aminos
• 4 tablespoon(s) chili sauce
• 1 teaspoon(s) coconut oil
• 2 tablespoon(s) maple syrup
• 2 tablespoon(s) lime juice
• 1 tablespoon(s) lime zest
• 1 cup coconut milk
• 1 slice of ginger
• 1 teaspoon(s) sea salt

Instructions

 

Stir Fry

• Saute slaw, kale, onions, almonds and garlic in sesame oil
• Add cooked noodles

Chili Coconut Cream

• Add all ingredients to blender and blend
• Serve Stir-fry in bowl and top with Chili Coconut Cream.
• Add egg, if not vegan, and sprinkle sesame seeds and fresh cilantro

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