Name: Coconut-Turmeric Rice Noodles with Edamame, Veggies & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 3 medium carrots; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 3 cups edamame; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 lime; 3 red bell peppers; 1 medium red onion; black pepper; fish sauce; flat rice (pad thai) noodles; honey; salt; turmeric, ground; virgin coconut oil

Coconut-Turmeric Rice Noodles with Edamame, Veggies & CilantroCoconut-Turmeric Rice Noodles with Edamame, Veggies & Cilantro — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 crowns broccoli

3 medium carrots

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

3 cups edamame

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 lime

3 red bell peppers

1 medium red onion

black pepper

fish sauce

flat rice (pad thai) noodles

honey

salt

turmeric, ground

virgin coconut oil

Instructions

Fill a large pot halfway with hot water (from the tap) and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions; drain in a colander and rinse.

Meanwhile, wash and dry the fresh produce.

Place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Place in a large bowl.

Peel, trim, and cut carrots crosswise into ¼-inch thick rounds. Add to the bowl with the broccoli.

Trim, seed, and medium dice bell peppers; add to the bowl.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, salt, and pepper to the pot; cook, stirring occasionally, until tender-crisp, 6-7 minutes. (Reserve bowl for later use.)

Meanwhile, peel and mince ginger and garlic. Peel and small dice onion.

When the veggies are done, return them to the reserved bowl.

Return the pot to medium-high heat, add more oil, and swirl to coat the bottom. Add garlic, ginger, and onion to the pot; cook, stirring occasionally, until starting to soften, about 3 minutes.

Add coconut milk, water, fish sauce, honey, and spices to the pot; stir to combine the sauce and bring to a simmer.

Once the sauce is simmering, add drained rice noodles, edamame, and cooked veggies to the pot; stir to combine. Continue to cook, stirring occasionally, until noodles are warmed through and sauce has thickened slightly, about 5 minutes.

Meanwhile, cut lime into wedges; set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the pot, stir to combine, and remove from heat.

To serve, divide saucy noodles and veggies between bowls; top with a squeeze of lime and enjoy!

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