Easy Vegan Coconut Curry Noodle Bowls

• Sauce
• 1 tablespoon oil
• 3 shallots
• 2 teaspoons freshly grated ginger
• 2 tablespoons red curry paste
• 2 tablespoons coconut aminos or soy sauce
• 1.5 teaspoons optional (for non-vegan) fish sauce
• 1 tablespoon maple syrup
• 1 can coconut milk
• Curry Noodle Bowls:
• 4 ounces rice noodles
• 1/2 cup onion
• 1 cup carrots
• 1 cup aspragus
• 1/2 red pepper
• 1/2-1 teaspoons pink Himalayan salt

1. Chop all the veggies and shred carrots. Prepare noodles according to the package. Set aside.
2. Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Stir in the curry paste and cook 1 more minute.
3. Add coconut aminos, fish sauce (optional), maple syrup and coconut milk. Stir together and cook for around 10-15 minutes, until the sauce thickens.
4. In the meantime, prepare all the vegetables. Once the sauce is ready, transfer it to a bowl. Set aside.
5. Add all the veggies, salt and pepper to the same pan. Stir fry for around 5 minutes.
6. Add noodles along with the sauce and toss together until just combined.
7. Serve topped with cilantro and squeeze of lime.

sauce, oil, shallots, ginger, red curry, coconut aminos, fish sauce, maple syrup, coconut milk, curry, rice noodles, onion, carrots, aspragus, red pepper, pink

Taken from food52.com/recipes/77333-easy-vegan-coconut-curry-noodle-bowls (may not work)