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    Home » Recipes » 30 minutes or less

    Rice Noodle Stir Fry With Chili Coconut Cream

    Published: Apr 29, 2017 · Modified: Nov 28, 2022 by Alkaline Recipes with Leave a Comment

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    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

    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
    • Summer Salad
    • Instant Pot Ramen
    • Pad Thai
    • Thai Vegetable and Noodle StirFry
    Rice Noodle Stir Fry

    Rice Noodle Stir Fry With Chili Coconut Cream

    Alkaline Recipes
    Rice Noodle Stirfry-delicious and nutritious.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Calories 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

    Nutrition

    Calories: 316kcal
    Keyword coconut, ricenoodle, stirfry
    Tried this recipe?Let us know how it was!

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