Coconut Noodles

This recipe for Coconut noodles is prepares thai style where most dishes are stir-fried. This recipe has been adapted from the Vegetarian Journal magazine.

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Serves 4

12 ounces rice noodles
3 Tablespoons oil
1 cup chopped bell peppers
2 cups peeled and chopped eggplant
2 cloves garlic, minced
One 14-ounce can unsweetened coconut milk
1 Tablespoon soy sauce
2 Tablespoons minced fresh cilantro

Heat a large skillet or a wok. Add oil, and allow to heat. Add peppers and eggplant and cook, stirring, until vegetables are browned and tender, about 10 minutes.Soak rice noodles in enough cold water to cover them. If using linguini, cook al dente according to package directions and allow to cool.

Add the garlic and coconut milk, stirring for one minute. Add the noodles and cook until noodles have absorbed most of the milk, about 5 minutes.Season with soy sauce, remove from heat, add cilantro, and serve.