Creamy & Spicy Rice Noodles with Vegetables

12 ounces rice noodles
2 tsp. canola oil
2 teaspoons fresh grated ginger
1/4 teaspoon fresh crushed red pepper
1 13-ounce unsweetened coconut milk can
3 tablespoons soy sauce
2 teaspoons light brown sugar
1 cup cooked & shelled edamame
2 cloves garlic
1 medium carrot
1 cup frozen peas, thawed
salt, pepper & other spices to taste

Soak rice noodles in large bowl of hot water until softened. (5-15 minutes depending on thickness). Drain well and rinse under cold water. Set aside.

In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add ginger and crushed red pepper. Stir in coconut milk, soy sauce and sugar. Add the cooked edamame and keep warm over heat.

In a large skillet, heat the remaining 1 tsp oil over heat. Add garlic, carrot and peas and cook 2 min. Season with salt and pepper.

Add cooked noodles and sauce to the skillet and toss gently to combine heat through.

Makes 2 servings of 632 calories each or 3 servings at 421.5 calories each.

Serving Size: Serves 2-3

Number of Servings: 3

Recipe submitted by SparkPeople user SARAHMAISTO.