Thai Noodle Bowls

Ingredients:

1 tablespoon coconut oil
2 shallots, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 cup coconut milk
2 tablespoons agave
2 tablespoons soy sauce
4 ounces rice noodles
1 cup broccoli or broccolini
2/3 cup carrot, cut into matchsticks
1 cup baby asparagus
1 cup baby corn
1 cup red cabbage, shredded
sesame seeds
lime
thai basil

Cook noodles according to instructions.

In a small saucepan, cook shallots in half the oil. Add ginger, curry paste, coconut milk, agave, and soy sauce. Simmer until slightly thickened.

Meanwhile, heat remaining oil in a skillet and stir fry broccoli, carrot, asparagus, and corn. Cook until tender crisp and add sauce and noodles.

Divide between bowls. Top with red cabbage, sesame, and basil.