Ingredients

  • 2 tablespoons peanut oil
  • 2 cups snow pea pods
  • 1 cup thinly sliced or julienned carrot
  • 1 cup thinly sliced or julienned cucumber
  • 1 cup thinly sliced red cabbage
  • 2 cups corn (I highly recommend fresh)
  • 2 cups canned black beans, drained
  • 1 mango, peeled and cut into strips
  • 2 cups imitation crab meat/shrimp (we used both)
  • 2 packages (8 ounce) rice noodles
  • Sriracha Sauce/Red Pepper Flakes if desired
  • Salt and Pepper to taste
  • 2 cups light coconut milk
  • 1 cup chopped fresh cilantro
  • 2 lime, juiced
  • 2 inches piece fresh ginger root, minced
  • 2 cloves garlic, minced
  • 2 tablespoons honey or agave nectar
  • 3 tablespoons soy sauce

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.
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Step 2

  • Prepare rice noodles according to instructions (they often vary).
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Step 3

  • In a large, deep skillet or wok over medium-high, heat oil until shimmering.
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Step 4

  • Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.
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  • Length: 4 minutes

Step 5

  • Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.
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  • Length: 4 minutes

Step 6

  • Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot.
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Step 7

  • Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.
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Step 8

  • Makes 8 servings.