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    Home » Recipes » 30 minutes or less

    Rice Noodle Stir Fry With Chili Coconut Cream

    Published: Apr 29, 2017 · Modified: May 17, 2020 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.

    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 of tri color slaw--white cabbage purple cabbage and carrots
    • 3 cups rice noodles cooked
    • ½ cup green onions sliced
    • 1 cup fresh kale or spinach
    • 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

    • 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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