COCONUT CURRY NOODLES BOWLS ENJOY DAN:

                 COCONUT CURRY NOODLES BOWLS by CHEF DAN:

Serves 4

COCONUT CURRY SAUCE:

1 tablespoon sesame oil

2 shallots

2 garlic cloves, smashed

1-2-inch piece fresh ginger, grated

2 tablespoon red curry paste

1 (19 Oz) can Mae Ploy coconut milk

1-cup vegetables stock

3 tablespoons pure maple syrup

1 tablespoons garlic chili sauce

2 tablespoon EACH fish sauce, soy sauce and mirin

THE BOWLS:

4 ounces rice noodles

1 tablespoons sesame oil

1/2-onion, chopped

1 cup EACH chopped broccoli, shredded carrots, chopped asparagus, shredded cabbage, and chopped bell pepper

Toasted sesame seeds

Limes for topping

Fresh basil

DIRECTIONS:

1.   Place rice noodles in hot water for 20 minutes.

2.   Heat oil in a skillet over medium-high heat when sizzling.

3.   Add shallots, ginger and garlic, stir fry for 4 minutes.

4.   Add curry paste, stir-fry 1 minute.

5.   Add coconut milk, and next 6 ingredients.

6.   Reduce heat and simmer for about 20 minutes or so.

VEGETABLE ASSEMBLY:

1.   In a wok heat oil over high-heat and when sizzling.

2.   Add vegetables and stir-fry for 5 minutes.

3.   Add noodles and toss around in the wok with the vegetables.

4.   Add the sauce and toss together until just combined.

5.   Serves topped sesame seeds and a squeeze of lime and basil.

ENJOY DAN:                                                             FOR THE LOVE OF FOOD!!