Thursday, March 4, 2010

Coconut Curried Vegetables and Noodles

If you have ever tried Noodles and Company's Bangkok Curry, you'll love this. I've had it for lunch for two days now and have just enough sauce left for one more day. Yum!

Rice Noodles (or udon)
1 c broccoli florets
1 c carrots (julienne cut)
1/2 c green onions, sliced
1/2 c red pepper (diced)
1 c fresh sliced mushrooms
1 T fresh ginger (peeled and chopped)
1 T Thai curry paste (red or green)
1 can light coconut milk
1 T teriyaki sauce
1/2 c sweet chili sauce (less if you are sensitive to spiciness)

Cook noodles while vegetables are steaming (all except the green onions). When noodles are done, drain them and use the pan to mix and heat the sauce (ginger, curry paste, coconut milk, coconut milk, teriyaki, and sweet chili sauce). Combine and enjoy!

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