Ingredients

• 250g brown rice vermicelli
• 1 1/2 teaspoons curry powder
• 1/4 cup + 1 tablespoon liquid aminos or soy sauce
• 1/4 cup low sodium vegetable broth
• 1/2 teaspoon sriracha
• 2 teaspoons rice wine vinegar
• 2 teaspoons agave nectar
• 3 teaspoons sesame oil, divided
• 1 tablespoon coconut oil
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons fresh ginger, minced
• 1 1/2 cups napa cabbage, shredded
• 2 medium carrots, julienned
• handful of fresh snowpeas, broccoli florets, red peppers, etc.
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup chopped green onions

Directions

1. Fill a large bowl with room temperature water. Set in your rice noodles. Let soak for 15 minutes before draining. Pour in curry powder and toss. Set aside to allow noodles to marinate.
2. In a small bowl, whisk together liquid aminos, veg broth, sriracha, vinegar, agave, and 1 teaspoon of the sesame oil. Set aside.
3. In a large pan or wok, melt coconut oil. Sauté onion, garlic, and ginger until fragrant. Add in cabbage, carrots, and handful of veg. Add in half the small bowl of liquid and allow vegetables to cook for about 5 minutes, tossing them frequently.
4. Add the noodles and then the rest of the liquid to the pan. Toss and allow the noodles to soak up the liquid. This should only take about 5 minutes. To finish, toss in the two remaining teaspoons of sesame oil, cilantro, and green onions.
5. Enjoy!