Coconut Stir Fry

Stir fry is an easy dinner to prepare as all the ingredients go in one wok pan. I tend to just pull whatever vegetables I have on hand at the time. Below is merely a suggestion, it’s fun to experiment with different veggies, so feel free to change it up. Being allergic to soy and gluten, I refrain from using any version of soy sauce. For those with an affinity for soy sauce, this can certainly be added to the recipe.

Serves 6

INGREDIENTS

• 1 Package Rice Noodles

• 1 Yellow Onion

• 1 Carrot

• 1 Green Pepper

• 1 Zucchini

• 1 Lime

• Fresh Ginger

• 1 Can Coconut Milk

• Cooking Oil

• Seasoning: Cayenne, Cumin, Paprika, Turmeric, Salt and Pepper

INSTRUCTIONS

1. Prepare your noodles according to instructions on the packet.

2. Chop your onion into thin strips.

3. Heat some cooking oil in a wok pan on medium heat.

4. Begin by frying your onion allowing it to soften and brown slightly.

5. Next, chop the carrot into long strips and add to the wok.

6. Continue to stir occasionally while chopping the remaining vegetables.

7. Add the green pepper and zucchini to the pan.

8. Squeeze the lime juice over the vegetables.

9. Season with an array of spices, including some minced fresh ginger.

10. Pour your coconut milk over the vegetables, allowing it to soak up some flavour for a few minutes.

11. Finally, stir in your prepared noodles.