Rice Noodle Stir Fry With Chili Coconut Cream
Rice Noodle Stirfry-delicious and nutritious.
Calories 316kcal
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
