Coconut Vegetables and Rice Noodles
Sugar Snap Peas
Ingredients
- 1 (8.8-oz) pkg thin rice noodles
- 1 Tbsp coconut oil
- 2 heads broccoli, cut into florets
- 2½ cups frozen shelled edamame
- 1 large red bell pepper, sliced
- 1 (13.5-oz) can unsweetened coconut milk
- 2 Tbsp soy sauce (or use tamari)
- 2 Tbsp vegan red curry paste
- 1 Tbsp ginger paste
- 1 Tbsp agave nectar
- ½ cup lightly salted, dry roasted peanuts, chopped
- 4 green onions, finely chopped
Instructions
- Prepare noodles according to package directions.
- Melt oil in a large skillet over medium-high heat; add broccoli, edamame, and bell pepper. Cook 4 minutes or until tender, stirring often.
- Add coconut milk, soy sauce, curry paste, ginger, and agave; bring to a boil over medium-high heat.
- Stir in noodles; return to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until sauce is thickened. Season with salt and pepper to taste. Sprinkle with peanuts and green onions.
Side Dish Ingredients
- 2 (8-oz) pkg sugar snap peas
- 2 Tbsp olive oil
- ¼ tsp salt
Side Dish Instructions
- Microwave sugar snap peas according to package directions; toss with oil and salt.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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