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Rice Noodle Stir Fry
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Rice Noodle Stir Fry With Chili Coconut Cream

Rice Noodle Stirfry-delicious and nutritious.
Course Main Course
Cuisine American
Keyword coconut, ricenoodle, stirfry
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 316kcal
Author Alkaline Recipes

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

Nutrition

Calories: 316kcal