Another great dish. Mmmmm so good. I love the soft rice noodles and the coconut milk makes it so creamy.
12 oz rice noodles
2 tbsp grapeseed oil
1 small red bell pepper, finely chopped (I didn't add b/c I didn't have any on hand)
2 medium shallots, minced
2 tsp grated fresh ginger
1/4 tsp crushed red pepper
1 (13oz) can unsweetened coconut milk
3 tbsp shoyu
2 tsp light brown sugar
1 cup cooked shelled edamame
4 green onions, coarsely chopped
1 medium carrot, shredded
1 cup frozen green peas, thawed
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, for garnish
Cook the noodles according to package directions. Drain well and rinse under cold water, and set aside.
In a medium saucepan, heat 1 tbsp of oil over medium heat. Add the bell pepper and shallots and cook until softened, about 3 minutes. Add the ginger and crushed red pepper. Stir in the coconut milk, shoyu, and sugar. Add the cooked edamame and keep warm over low heat.
In a large skillet or wok, heat the remaining 1 tbsp of oil over medium high heat. Add the green onions, carrot, and peas and cook 2 minutes. Season with salt and pepper to taste. Add the cooked noodles and sauce to the skillet and toss gently to combine and heat through. Serve sprinkled with cilantro.