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Vegetable Noodles

7 oz bag rice vermicelli

2 TBSP oil

1 onion

2 cloves garlic

2 scallions

3 carrots

1 red pepper (optional)

1 head broccoli (optional)

1 small zucchini (optional)

2 bok choy (optional)

half bag of bean sprouts (optional)

1 1/2 cups water or broth

1/3 cup soy sauce

2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX

1 lime (optional)

handful of unsalted peanuts (optional)

Start with the carrots first since it will be easier to shred them into an empty bowl. Scrub them clean with a brush, but there's no need to peel them! Trim the ends and use a cheese grater to grate the carrots into a bowl all the way up to the tops. Discard the tops and set the bowl with the shredded carrots aside.

Peel the onion, and cut it in half lengthwise. Then slice thinly so that you have half moons of onion slices. Add these to the bowl with the shredded carrots. Peel and mince the garlic and add to the veggie bowl. Slice the pepper (if using) into thin strips and add to the veggie bowl. Cut the broccoli (if using) into florets and add to the veggie bowl. Cut the zucchini (if using) in half lengthwise and then slice into thin half moons. Add to the veggie bowl. Rough chop the bok choy (if using) into large chunks and add to the veggie bowl. The only veggies remaining should be the scallions and the bean sprouts.

Fill a medium pot with water and heat to boiling. While it heats up, cook your veggies. Once boiling, add the dry rice noodles and let boil for 5 minutes before draining.

Add the oil to a large pot and heat to medium. Add the contents of the bowl of prepared veggies and cook for 5 minutes. Then place the cover on top of the pot and cook for an additional 10 minutes. While the veggies are cooking, slice the scallions into rings and set aside.

After the veggies have cooked, remove the lid, and add the scallions, bean sprouts, water, soy sauce, and the 2 tablespoons of COCONUT CURRY MIX. Stir well and cook uncovered for 3 minutes. Add the noodles whenever they have finished cooking.

Serve hot with a slice of lime for squeezing over the dish and peanuts for topping, if desired.



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