coconut curry sauce with noodles and veggies

Adapted from Our Best Bites.

 

1 lb. linguine or rice noodles

5-6 cups of any fresh or frozen vegetables you choose, for example:

     

           1 12-oz. package of frozen stir fry vegetables

           1/2 cup green onions

           1 red bell pepper, thinly sliced

           1 cup sliced mushrooms

 

1 tablespoon fresh, minced ginger

1 tablespoon fresh, minced garlic

1 can of coconut milk

2 tablespoons soy sauce

4 tablespoons sweet chili sauce (Thai style)

1 tablespoon curry paste

juice and zest of 1 lime

salt and pepper

 

Cook pasta according to the package directions. Whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, lime juice, and zest.

 

While the pasta is cooking, stir-fry the vegetables. Heat some oil in a large skillet over medium-high heat, add the vegetables and stir-fry until they're just a few minutes short of being done (tender-crisp). Add ginger and garlic and cook until garlic is fragrant, about 3 minutes. Be sure to continue stirring constantly to prevent the garlic from burning.
 

Add the coconut milk mixture and heat until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again, season with salt and pepper to taste. Makes 6 large servings.