Garlic Coconut Noodles
12 oz. Rice noodles
3 Tbsp. Canola oil
1 cup Bell peppers, diced
2 cups Eggplant, peeled and diced
2 cloves Garlic, minced
1 can Native Forest® Organic Coconut Milk
1 Tbsp. Premier Japan® Hoisin
2 Tbsp. Minced fresh cilantro
- Soak rice noodles in enough water to cover them.
- Heat a large frying pan.
- Add oil and allow to heat.
- Add peppers and eggplant.
- Cook until vegetables are brown and tender (about 10 minutes).
- Add the garlic and coconut milk, stirring for 1 minute.
- Add the noodles and cook about 5 minutes until noodles have absorbed most of the milk.
- Season with the Hoisin and remove from heat.
- Sprinkle with cilantro and serve.
