1 Pkg. Frozen Japanese Style Vegis
1 Garlic Clove, minced
1.5T Sesame Seed Oil
1/4c Thai Sweet Chili Sauce
1/4c canned Coconut Milk
2T Soy Sauce
About 5-6 oz. Rice Noodles
2 Vegi broth Cubes (2c worth!)
Squirt of Sesame Oil
Mix sauce. Set aside.
Noodle Prep: Add 3.5c Water to pan WITH crushed Vegi Broth Cube(s). Allow to boil minute til all’s dissolved. Add in noodles. SHUT OFF HEAT immediately. Cover and allow to set 8-10 minutes.
In another skillet, heat. Add in Sesame Oil. Add in Japanese Style Vegis and Garlic. Sautee a bit. Add in sauce. Simmer a few minutes.
Once time’s up on noodles. Drain.
Add noodles into sauce and vegis, TO DESIRED AMOUNT.
Served with Masala Fingerling Potatoes:
1T Sesame Seed Oil
1/8tsp – 1/4tsp Sea Salt
1/8tsp Garam Masala
1/2tsp Garlic Powder
1tsp Dried Parsley
Microwave Fingerling Potatoes for about 3-4 minutes, COVERED. Mix Potatoes with Oil. Add in Seasons and mix well. Bake in preheated oven for about 20-25minutes.
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